Ruby Cheesecake

Instructions

Digestive cookies

1. In the bowl of a food processor put together the whole grain oat flakes and pulse until they are broken into small pieces (not into flour).
2. In the bowl of a stand mixer fitted with a paddle attachment put together the broken whole grain oat flakes, the whole wheat flour, the Muscovado sugar, the Demerara sugar, the chopped cold butter, the baking powder and the salt and work until mix resembles fine breadcrumbs.
3. Add the milk and work until the dough comes together.
4. Roll out the dough to a thickness of 3/4mm between two silicone baking mats and put in the fridge for 1h. In the meantime, preheat the oven to 160°C, convection mode.
5. Line a perforated baking tray with a perforated silicone baking mat and put the cold dough on it. Cover with a second perforated silicone baking mat and a second perforated baking tray and bake for 20 minutes, until golden. In this way the dough will be evenly gold, both crispy and friable.
6. Crush 200 g cooled Digestive cookies in a food processor, then put in a bowl and add the dehydrated raspberries and the dried rose petals. Stir with a spoon. Add the soft butter and stir with a rubber spatula until well combined.
7. Line a baking tray with a silicone baking mat and place a stainless steel 16 cm cake ring (5 cm height) lined with an acetate strips (5 cm wide).
8. Using the back of a spoon, press the crumb mixture into the ring and slighlty up the sides. Chill in the fridge.

Ruby cheesecake batter

1. Soak the gelatin sheets in the cold water for at least 10 minutes.
2. Whisk the cold heavy cream to a medium, soft peaks and store covered in the fridge.
3. In the bowl of a stand mixer fitted with a paddle attachment put together the cream cheese, 75 g raspberry puree, the seeds of the vanilla bean and the natural red food coloring. Work until obtain a smooth and creamy consistency.
4. In the meantime, melt the Ruby chocolate until 45°C, then pour into the cream cheese mixture and stir on medium speed, just is incorporated into the batter.
5. Add the drained gelatin sheets in the remaining 75 g of raspberry puree, heat in the microwave until 50°C, then add into the cream cheese mixture and stir until fully combined.
6. Using a rubber spatula, fold in three times the semi-whipped cream into the lukewarm batter (35-40°C).
7. Pour the cheesecake batter on top of the crust. Use a stainless steel baking spatula to smooth it into an even layer. Freeze at least 4h.

Ruby ganache

1. Heat the heavy cream with the raspberry puree and the glucose syrup in the microwave without boiling.
2. Pour over the melted Ruby chocolate (45°C) in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy.
3. Pour the ganache into a mixing glass or a measuring cup, add the natural red food coloring and mix with a hand blender to obtain the best and most silky smooth consistency.
4. Cover with clingfilm pressed on the top of the cream and leave to room temperature overnight. The result is a creamy, velvety ganache with a spreadable texture.

Assembly and decoration

1. Warm up a bit the sides of the cake ring with a blowtorch. This will soft the butter just enough to slide the frozen cheesecake out of the mould. Put in the fridge to unfreeze for at least 2-3h.
2. Decorate the top of the cheesecake with the Ruby ganache by using Wilton 4B and Wilton n°32 piping tips, with the fresh raspberries, the white chocolate crunchy pearls, the white chocolate tempered discs and the pansy flowers. Serve at room temperature.