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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:

Ruby Chocolate Creations Vol.1

Ruby Chocolate Creations Vol.2

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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Ruby Chocolate Cheesecake
Ruby Chocolate Cheesecake

Ingredients:

Crust:

280 g plain biscuits
150 g butter (melted)
Splash of condensed milk

Filling:

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

Decoration:

Pink powdered meringue (optional)

Directions:

  1. Melt butter in a microwave or on a stove on low heat
  2. 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
  3. Press mixture in a 25 cm round cake tin with a removable base
  4. 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
  5. In a double boiler melt the ruby chocolate and let it cool
  6. 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
  7. In a deep mixing bowl put cream cheese and mascarpone cheese and mix them with an electric mixer
  8. Add condensed milk and heavy cream and continue mixing
  9. Pour the dissolved gelatin in the mixture while the mixer is still on
  10. Add melted ruby chocolate into the mixture and mix until everything is well incorporated
  11. Pour half of the cream mixture in the cake tin over the biscuit crust, and spread evenly with a spatula
  12. Add the raspberries jam over the cream and spread all over
  13. Pour the other half of the cream mixture over the raspberry layer and spread the mixture evenly
  14. Put the cake tin in the freezer and let it sit for at least 3 hours before you’re planning on serving
  15. 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.
Ruby Chocolate Cheesecake

Bon Appétit

Ruby Chocolate Cheesecake
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