A no-bake cheesecake with raspberry puree and ruby chocolate. The raspberry flavour dominates the cheesecake, and you don’t have to add gelatin – the ruby chocolate naturally makes the cheesecake batter thicker. Ruby chocolate has been an ingredient in chocolate desserts worldwide for two years. It’s loved for its taste and beautiful pastel pink colour from the ruby cocoa beans. In desserts, it is often combined with raspberries (as well as with other fruit) because the flavours complement each other well. Below is a recipe to incorporate this chocolate into no-bake cheesecake. The cheesecake is delicious and tastes very fruity!
Note:
White chocolate can be used instead of ruby chocolate, but of course, that will change the colour and taste of the cheesecake. It would be best if you also sweetened the cheesecake depending on the chocolate you use – ruby chocolate has a slightly acidic fruity aftertaste.
Ingredients for the base:
- 100 g round sponge cakes or ladyfingers
Line a baking pan (23 cm in diameter) with baking paper. Lay the bottom of the baking pan with sponge cakes, one next to another, if necessary, cutting them to the size of the pan.
Ingredients for the raspberry puree:
- 250 g raspberries, fresh or frozen
- 1 Tbsp lemon juice
- 50 g sugar
Put raspberries, lemon juice and 50 g sugar in a small pot and boil over low heat, stirring. When the sugar dissolves and the raspberries fall apart, place the raspberry seeds through a strainer to remove them. Leave to cool.
Ingredients for the cheesecake batter:
- 350 g mascarpone cheese
- 80 g (half a cup) icing sugar
- raspberry puree from the recipe above
- 180 g ruby chocolate
- 125 ml (half a cup) whipping cream, chilled
- 300 g fresh raspberries
Melt the ruby chocolate in a water bath or microwave and cool slightly.
Place the mascarpone cheese and icing sugar in a mixing bowl. Mix until combined. Add raspberry puree and mix. Add the slightly cooled ruby chocolate and mix, only to combine the ingredients and make a smooth cheesecake batter.
Whip the whipping cream until stiff. Add it to the cheesecake batter and mix gently with a spatula. Add raspberries and mix. Pour the mixture onto the sponge cakes in the baking pan. Set aside in the fridge until completely set, preferably overnight.
Ingredients for the decoration:
- 200 g fresh raspberries
- 40 g ruby chocolate, melted
After the cheesecake has been set, please remove it from the baking pan. Finish by sprinkling with raspberries and decorate with ruby chocolate stripes.
Store in the fridge.
Enjoy!
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