Ruby & Raspberry Cheesecake

Ruby and Raspberry Cheesecake

By Callebaut Chocolate Hero Jodie Van Der Velden

To give everyone some help impressing their loved ones this Christmas day, Callebaut Chocolate Hero Jodie Van Der Velden has put together a very decadent Ruby & Raspberry Cheesecake recipe that will have everyone getting up for seconds.

Created using Callebaut's ruby RB1 chocolate and a delicious raspberry puree, the cheesecake has the perfect balance of sweet and sour, while embracing the fruity festive theme that we're seeing more and more in our Christmas desserts.

Ingredients
Almond Shortbread Base
120g almond meal
120g caster sugar
120g plain flour
40g unsalted butter (melted)
+ 80g melted butter to mix with baked crumbs to make crumbly crust

Berry Puree
250g raspberries (frozen is fine)
25g caster sugar

Cheesecake
175g Cream cheese
200g Mascarpone cheese
100g Caster sugar
175g Thickened cream
375g Callebaut Ruby RB1 chocolate
+ RUBY chocolate for décor

Method

Berry Puree
Bring berries and sugar to simmer over low/medium heat, and reduce until liquid has reduced and mixture has halved in quantity. Cool.

Almond Shortbread Base
Combine dry ingredients, add melted butter and mix until combined. Squeeze with fingers if necessary until butter is evenly distributed with dry mix.
Place shortbread crumbs onto parchment paper on baking tray, and bake at 170° C for around 15 minutes, until crumbs are light golden brown. Cool.
Add 80g melted butter to baked crumbs and mix through thoroughly to make crumbly crust, and press firmly with the back of a spoon into the greased base of a 20cm diameter round cake tin with removable base.
Line inside edge of cake tin with oil or butter, then press a strip of baking paper or acetate against oil.

Cheesecake
Beat cream cheese (at room temperature) with sugar until smooth, in stand mixer, with hand held electric beater or using firm whisk.
Add mascarpone cheese (room temperature), beat until combined.
Add thickened cream, beat until combined.
Add melted ruby chocolate, beat until combined.
Pour ½ of mixture into 20cm diameter cake tin with removable base and the inside edge lined (as per crumb base instructions above), and smooth surface with spatula.
Add cooled raspberry puree in a ring around the surface of the cheesecake mix.
Pour remaining cheesecake mixture over the top.
Refrigerate until set.
Add Ruby RB1 chocolate shavings or décor of choice to top of set cheesecake.