No bake cheesecake. Two layers of cheesecake with ruby chocolate and red gooseberry mousse inbetween. Ruby chocolate is a natural product manufactured from ruby cocoa beens. It does not contain any colour adding nor others ingredients yet it is pink and tastes chocolately and fruity (mostly raspberry). This dessert joining chocolate cheesecake and sour fruit mousse is delicate, subtle, sweet-sour and very tasty. Enjoy!
You should make this cheesecake a day before because it must spend the night in the fridge to become proper structure.
round spring pan 9 inch
- 170 g tea biscuits
- ¼ cup (+ 1 tablespoon optional) butter, melted
Cheesecake (two layers):
- 2 x 200 g cream cheese
- 2 x 5 tablespoons natural Greek yoghurt
- 2 x 8 tablespoons icing sugar
- 2 x 120 ml whipping cream
- 2 x 120 g ruby chocolate
- 2 x 1 tablespoons gelatine
- 400 g gooseberry (I used red one)
- juice of half lemon
- 1/3 cup sugar
- 1,5 tablespoons gelatine
- 225 ml whipping cream
- 4 tablespoons icing sugar
*you may alternatively use white chocolate with freeze-dried raspberries however the taste will be different
Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. If the biscuits are very flaky you need to add more butter. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Place to the fridge.
First chocolate layer: pour 120 ml whipping cream to a sauce pan and heat to the boil. Add 120 g ruby chocolate broken into pieces and mix until smooth mixture. Place to the fridge to cool to room temperature. In a bowl of electric mixer place 5 tablespoons yoghurt, 200 g cream cheese and 8 tablespoons icing sugar** and whisk together with a whisk attachment. Place 1 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell. Add cooled chocolate cream to the cheese mixture and whisk together. Heat gently soften gelatine in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. Pour prepared cheese mixture over the cookies base and chill in the fridge.
Mousse layer: place gooseberries, sugar and lemon juice in a saucepan and heat until sugar dissolves and fruits burst. Transfer to the blender and blend until smooth. Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell. Heat gently soften gelatine in a double boiler or microwave and stir to dissolve. Add to warm puree and mix together. Whip the whipping cream with icing sugar until stiff peaks. Gradually add gooseberry puree and whip together. Pour over the first chocolate cheesecake layer and place to the fridge.
Make the second chocolate cheesecake layer repeating steps described above. Pour this mixture over the gooseberry mousse layer, even the surface and place to the fridge for overnight.
The next day carefully remove the cheesecake from the pan. Place on a serving plate and decorate with fruits.
**my cakes and desserts are not very sweet. You may try every layer on every step of preparing and add more sugar if you want, remembering that sugar is less detectable in frozen/cooled desserts.
Category: No-bake cakes.
Tags: chocolate, gooseberry.