Recipes

Date posted: 04/09/2020

Yuzu ruby chocolate no-bake cheesecake

04/09/2020
  • Serves 8
  • Timing: 30 mins
Rating
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Ingredients

Callebaut® ruby chocolate callets, melted 200g
Callebaut® dark chocolate pencils garnish with
Shortbread cookie crumbs 250g
Butter, melted 6 tbsps
Caster sugar 2 tbsps
Sweetened condensed milk 175ml
Powdered gelatin 1 pack or 7g
Yuzu juice 25ml
Full-fat brick-style plain cream cheese, room temperature 500g
Double cream 250ml
Beetroot powder 1 tbsp
Vanilla extract 1 tsp
Frozen raspberries 75g
Crumbled freeze-dried raspberries 2 tbsps
Dried rose petals per slice 1-2 tbsps

Method

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  1. For the crust, toss together shortbread crumbs, and melted butter. Then, press into the bottom of a 9-inch quick release cake tin and freeze for 30 to 60 minutes or until firm.
  2. For the filling, sprinkle gelatin over yuzu juice and let it stand for 5 minutes.
  3. After standing, gradually stir in 75ml of boiling water until the gelatin is completely dissolved, then set aside and cool slightly.
  4. Stir together the melted chocolate and sweetened condensed milk then set aside to cool.
  5. Whilst cooling, beat the cream cheese until light and fluffy, then beat in the double cream, beet root powder and vanilla until smooth. Once combined, stir in the melted chocolate mixture and then the gelatin mixture until blended, then pour over the crust base.
  6. Smooth over the top and refrigerate for 4 to 6 hours or until set.
  7. Cut the cheesecake into 8 wedges and garnish each serving with 2-3 frozen raspberries, 1 tsp freeze dried raspberries, 1-2 tbsps sprinkling of dried rose petals, and Callebaut® dark chocolate pencils.

Top tip: use a clean, warm knife to cut each slice of cheesecake.

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