For the graham cracker crust
Ingredients
150 g graham cracker crumbs
70 g melted unsalted butter
50 g granulated sugar
Preparation
Begin by using a food processor to pulse the graham crackers into crumbs. Afterward, pour the crumbs into a medium bowl and stir in sugar and melted butter until well combined. Once combined, proceed to roll out the mixture to a thickness of 4mm. Finally, pre-bake the crust for 8 minutes.
For the cheesecake batter
Ingredients
904 g full-fat cream cheese
200 g granulated sugar
240 g full-fat sour cream
1 tsp pure vanilla extract
2 tsp fresh lemon juice
3 eggs
Preparation
Using a handheld or stand mixer, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl. Add the sour cream, vanilla extract and lemon juice then beat until fully combined. At medium speed, add the eggs one at a time. Pour the cheesecake batter into a prepared springform pan. Bake in an oven at 325°F for 55-70 minutes.
For the raspberry chocolate mousse
Ingredients
29 g lime purée
146 g raspberry purée
15 g glucose syrup
204 g Callebaut® Ruby RB1
35 g gelatin mass
63 g egg whites
31 g dextrose
38 g glucose powder
772 g cream – 35% fat
Preparation
Begin by warming the lime purée, raspberry purée, and glucose syrup together to 104°F. Subsequently, mix and melt the Callebaut® Ruby RB1 chocolate to 95°F. Add this melted chocolate to the purées and mix thoroughly. In a separate step, whip together the egg whites, dextrose, and glucose powder. Slightly warm this mixture to create a Swiss meringue, then carefully fold it into the purée mixture. To complete the process, add the cream, mix again, and allow the mixture to crystallize for 24 hours.
For the Ruby chocolate glaze
Ingredients
1070 g Callebaut® Ruby RB1
80 g grapeseed oil
30 g dry butter
5 g beetroot powder
Preparation
Melt the Callebaut® Ruby RB1 chocolate to 95°F. Subsequently, add the grapeseed oil, dry butter, and beetroot powder to the mix, stirring well. Afterward, warm up the glaze to 95°F and dip. To achieve a brighter color, consider incorporating Mona Lisa Power Flowers Red Non Azo coloring instead of beetroot powder.
Assembly
Once the cheesecake has cooled down, proceed to cut it into the desired shape. Next, you can choose to either dip it into Ruby chocolate glaze for a luscious coating or pipe raspberry chocolate mousse on top for an additional layer of indulgence.
Tip
Spray the Mona Lisa Ruby Blossoms with shimmer-pink edible dust powder.
