If you’re a cheesecake lover and like the unique taste of ruby chocolate, I definitely suggest trying this piece of heaven. Me and my family love the ruby chocolate taste, so last year I made lots of ruby creations. If you want to see some of my ruby chocolate art, you can check these links:
When I made up this recipe I was pregnant in my third trimester and I couldn’t get off of the bed, so I had to make my husband make this recipe, under my supervision. Actually he altered the recipe and it turned out even better.
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280 g plain biscuits
150 g butter (melted)
Splash of condensed milk
220 g cream cheese
250 g mascarpone cheese
500 g sweetened condensed milk
200 ml heavy cream
20 g powdered gelatin
400 g ruby chocolate
350 g raspberries
Pink powdered meringue (optional)
- Melt butter in a microwave or on a stove on low heat
- Ground the biscuits in a food processor and mix with the melted butter. If the mixture is too dry, add a splash of condensed milk
- Press mixture in a 25 cm round cake tin with a removable base
- In a small pan add the raspberries and cook them on low/medium heat until they get a jam consistency. Put the pan aside to cool completely
- In a double boiler melt the ruby chocolate and let it cool
- Dissolve the gelatin in a little bit of water (you can follow the instructions on the package), and heat it on low heat until every granule is completely dissolved. Let it cool
- In a deep mixing bowl put cream cheese and mascarpone cheese and mix them with an electric mixer
- Add condensed milk and heavy cream and continue mixing
- Pour the dissolved gelatin in the mixture while the mixer is still on
- Add melted ruby chocolate into the mixture and mix until everything is well incorporated
- Pour half of the cream mixture in the cake tin over the biscuit crust, and spread evenly with a spatula
- Add the raspberries jam over the cream and spread all over
- Pour the other half of the cream mixture over the raspberry layer and spread the mixture evenly
- Put the cake tin in the freezer and let it sit for at least 3 hours before you’re planning on serving
- For the decoration, I had a pink powdered pink meringue, which I prepared according to instructions, and made macaron shapes on a baking tray lined with baking sheet. I put the tray in the oven and I overbaked the macarons until they were really hard on touch. I let them cool off, and I put them in a food processor and made meringue dust.
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