Be sure to use the correct canned milk in this recipe. Sweetened condensed milk is thick and syrupy, and is the right ingredient for this recipe. Do not use evaporated milk, which is liquid and unsweet. If you are a Girl Scouts cookie-buyer (raises hand), this recipe uses one 9 oz. box of Trefoils.
2cups255g, or 9 oz. cookies shortbread cookie crumbs
2cups343g/12 oz. ruby chocolate callets (or bars finely chopped)
16oz.cream cheeseat room temperature
14oz.1 can sweetened condensed milk
1cup240 ml heavy whipping cream
.25 oz.one envelope unflavored powdered gelatin
1/2cup120 ml cold water
Deep pink gel food coloroptional
Ruby chocolate ganache truffles
1/2cup120 ml heavy cream
1cup6 oz. ruby chocolate callets
Tiny drop of pink gel food coloroptional
Whipped cream and décors
1/2cup120 ml heavy whipping cream
Dried sea lavender petals and whole dried globe amaranthsee post for links
Make the cheesecake: In a large bowl, mix the crumbs, and sugar. Add the butter and mix well. Press evenly into the bottom of an ungreased 9 inch spring form pan.
In a nonstick skillet over low heat, or in the bowl of a double boiler, add the ruby chocolate and stir until melted. Add to the bowl of an electric mixer. With the mixer running add the cream cheese and mix until combined (this mixture may look lumpy/curdled at first, do not be alarmed). Add the sweetened condensed milk and beat until smooth.
In a small saucepan combine the water and gelatin. Let stand until bloomed, about 1 minute. Place over medium-low heat until melted. Mix the gelatin into the cream cheese mixture. With the mixer running on low speed, pour in the heavy cream. Beat on high speed until the mixture is well combined. Mix in the food color, if using. Pour the mixture over the shortbread crust and place in the freezer until solid, about 4 hours or overnight.
Make the ruby ganache: Heat 1/2 cup of heavy cream over medium-low heat until hot but not boiling. Remove from the heat and add the callets. Let stand 1 minute. Beat the ingredients together using a small whisk. Whisk in food color, if using. Pour the ganache into a shallow dish and refrigerate until the mixture is piping consistency, about 10 minutes (mixture should be firm enough to hold its shape, but lax enough to easily press through a piping bag with a small star decorator tip). When the mixture is the correct consistency, place it in a piping bag fitted with a small open star decorator tip. Pipe ganache into dollops (or kisses) on a plate, and transfer to the freezer to firm.
Make the whipped cream: In the bowl of an electric mixer fitted with the whip attachment, beat the heavy cream until soft peaks form. Add the powdered sugar and beat until stiff peaks form. Beat in the vanilla extract. Transfer the whipped cream to a piping bag fitted with a jumbo open star piping tip.
Assemble the cake: Remove the frozen cheesecake from the freezer. Wet a tea towel with hot tap water and wring dry: place around the outside of the spring form pan to loosen the edges. Remove the spring form collar. Wet the towel again and place on the base of the cheesecake. Separate the base from the shortbread crust and place the cheesecake on a serving plate or cake stand.
Remove the truffles from the freezer. Use a small offset spatula to pick up each truffle and place them randomly on top of the cheesecake. Add stars of whipped cream in the same fashion. Scatter petals of sea lavender across the surface of the cake, and place 3-4 whole red globe amaranth in the arrangement that pleases your eye. Crush freeze dried raspberries between your fingers and sprinkle over the entire cake. Place whole red raspberries here and there between the peaks and valleys of the ganache and whipped cream.
Let the cheesecake stand until it is on longer frozen (you can let it thaw in the refrigerator if you like). Serve chilled slices of Ruby Chocolate Cheesecake to delighted guests, and be sure to tell them of all the virtues of this latest innovation in chocolate!
Keyword champagne ganache, edible flowers, no bake cheesecake, ruby chocolate