Ruby Cheesecake

by Chiara

Imagine a cake, especially a No-bake cheesecake, with a creamy, fluffy texture, that shows a natural, fairy pink color and that reveals an intense flavor of fresh and slightly sour fruit. Well, you’ve just imagined Ruby Chocolate!

Ruby Chocolate is an extraordinary discovery, for both the pretty pink color and the red fruits flavor, which recalls the delicious raspberries.
This No-bake cheesecake is very easy to make and it has the perfect silky-smooth delightfulness such as the baked version. The recipe requires:

  • Homemade Digestive cookies with dehydrated raspberries and dried rose buds
  • Cheesecake cream filling with raspberry and Ruby Chocolate
  • Ruby Chocolate ganache

I added the raspberry puree and a little red natural food coloring to the Cheesecake batter because Ruby chocolate, in contact with water-based ingredients just loses color and acidity.

If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡



Ruby Cheesecake

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Serves: 8
Nutrition facts: 200 calories 20 grams fat

Ingredients

Digestive cookies
50 g whole grain oat flakes
100 g whole wheat flour
35 g Muscovado raw cane sugar
35 g Demerara cane sugar
100 g butter, cold
2,5 g (½ tsp) baking powder
2,5 g (½ tsp) Fleur de Sel (sea salt)
30 g whole milk, cold

Ruby cheesecake batter
150 g raspberry puree, room temperature
225 g cream cheese, room temperature
225 g Ruby chocolate
225 g heavy cream 35% fat content, cold
1 vanilla bean
¼ + ⅛ tsp natural red food coloring
4,5 g gelatin sheets (gold strength, 200 Bloom)
22 g cold water to soak gelatin sheets

Ruby ganache
100 g Ruby chocolate
30 g heavy cream 35% fat content, cold
30 g raspberry puree
10 g glucose syrup
¼ + ⅛ tsp natural red food coloring

Assembly and decoration
200 g Digestive cookies
75 g soft butter, room temperature (20-25°C)
12 g dehydrated raspberries
5 dried rose buds
fresh raspberries
white chocolate crunchy pearls
white chocolate tempered discs (3 cm wide)
pansy flowers

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.

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