Cheesecake with chocolate ruby

Name: Cheesecake with chocolate ruby
Total time: 25 min
Ingredients: 255 g biscuit crumbs; 1 tablespoon sugar; 6 tablespoons melted unsalted butter; 340 g BAM ruby chocolate; 450 g cream cheese; 300 g condensed milk; 240 ml whipping cream; 7 g gelatin powder; 120 ml cold water; Pink dye (optional)

(1)

Preparation time: 25 min
Difficulty:
Number of ingredients: 10

The no-bakeruby chocolate cheesecake is made with ruby chocolate, a fairly new innovation in the world of confectionery! The base is slightly pink cocoa beans, which create a naturally pink coloured chocolate with a mild red berry flavour.The flavour of ruby chocolate is best described as a light chocolate, reminiscent of white chocolate, but with a slight sour note from the red berry flavour.

When you buy BAM products, you can usethe code RECEPT to get 10% off your entire purchase.

Ruby chocolate also works well as a topping for desserts or to make a great mousse. This time we have made a no-bake cheesecake with ruby chocolate.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

255 g biscuit crumbs
1 tablespoon sugar
6 tablespoons melted unsalted butter

for the cheesecake filling:

340 g BAM ruby chocolate
450 g cream cheese
300 g condensed milk
240 ml whipping cream
7 g gelatin powder
120 ml cold water
Pink dye (optional)

Instructions:

preparation procedure:

In a large bowl, mix together the cookie crumbs and sugar. Add the butter and mix well. Press evenly on the bottom of the baking tray. Using a water bath, melt the BAM ruby chocolate. Place the melted chocolate in a bowl and add the cream cheese, stirring. Stir until the ingredients are combined. Add the sweetened condensed milk and whisk until smooth.

In a small saucepan, mix the water and gelatine. Place the mixture over a medium-low heat and heat until the gelatine melts. Stir the melted gelatine into the cream cheese mixture. Whip the whipping cream and add to the chocolate and cream cheese mixture. Stir just until the ingredients are combined. Now add the pink colouring (optional). Pour the mixture over the biscuit base and place in the fridge to set, for about 4 hours or overnight. Decorate as desired and serve.

BAM Cake converter

Convert the cake ingredients to the desired cake size

Calculate