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Ruby chocolate cheesecake

Ruby chocolate cheesecake

Method

For the crust

  • Butter and flour a 22 cm round cake pan and line its bottom with parchment paper.
  • Process the cookies with the sugar into a food processor, until the cookies get a breadcrumb consistency.
  • Add the butter and process for a few more seconds until the cookie crumb looks like wet sand.
  • Pour the mixture into the pan and use the bottom of a glass to press down the crust until evenly thick over the whole pan.
  • Refrigerate the pan until needed.

For the cheesecake

  • Put the gelatin powder and the water into a bowl
  • Stir with a spoon until the gelatin is dissolved and let the mixture thicken until needed.
  • Cut the ruby chocolate into pieces and add it into a heatproof bowl.
  • Transfer the bowl over a pot with simmering water (bain-marie), making sure that the bowl’s bottom is not touching the water, and melt the chocolate. 
  • Remove the bowl from the bain-marie, wipe the bowl’s bottom with a dish towel, and pour the melted chocolate into the mixer’s bowl. 
  • Beat with the whisk attachment at medium speed and add the cream cheese.
  • Beat at high speed to prevent the mixture from forming lumps.
  • Add the sweetened condensed milk and beat for a few more seconds.
  • Put the gelatin mixture into a saucepan and transfer it over medium heat.
  • Once the gelatin melts completely and the mixture is translucent, remove the saucepan from the heat.
  • Pour the gelatin mixture into the mixer’s bowl.
  • Add the heavy cream and beat for 1 more minute until the ingredients are homogenized.
  • Optionally, if you want the cheesecake’s color to be brighter, add the food coloring paste; otherwise, remove the bowl from the mixer.
  • Remove the pan from the refrigerator and slowly pour the cream into the pan and make sure there are no bubbles on the cream’s surface. 
  • Refrigerate the pan for 8 hours until the cheesecake is firm.

For the ganache

  • Finely chop the ruby chocolate and add it into a bowl.
  • Put the heavy cream into a saucepan over medium heat and let it come to a boil.
  • Remove the saucepan from the heat and pour the hot heavy cream into the bowl with the ruby chocolate.
  • Wait a few seconds for the chocolate to start melting and whisk well until the chocolate melts completely and you get a smooth ganache.
  • Refrigerate the bowl for 2 hours until the ganache is set.
  • Pour the ganache into the mixer’s bowl and beat it with the whisk attachment at high speed, for 2 minutes, until fluffy.
  • Transfer the ganache to a pastry bag with a star tip.
  • Decorate the cheesecake with the ganache, whipped cream, and sprinkles.
  • Serve.
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Nutritional
Chart

Nutrition information per portion

728
Calories (kcal)
36 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

50.0
Total Fat (g)
71 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

30.0
Saturated Fat (g)
150 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

59.0
Total Carbs (g)
23 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

48.0
Sugars (g)
53 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

9.5
Protein (g)
19 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

0.8
Fibre (g)
3 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.71
Sodium (g)
12 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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