250g ruby chocolate
175g gingernut biscuits
55g unsalted butter, softened
½ tsp ground white pepper
2 tbsp pistachios
200g cream cheese, room temperature
200g double cream
1. Preheat one oven to 150C and a second oven to 200C.
2. For the Ruby Chocolate Cheesecake, set an induction cooktop to 180C. Fill a medium saucepan with water to 5cm deep, place onto the induction cooktop and bring to the boil. Finely chop the chocolate and place into a medium sized stainless-steel bowl.
3. Once the water is boiling, turn the induction cooktop off. Sit the bowl of chocolate on top of the saucepan of boiling water, ensuring that the base of the bowl is not touching the water. Allow the chocolate to melt, gently stirring occasionally with a silicone spatula until the chocolate has just melted, with some small lumps of chocolate still remaining.
4. Remove bowl of chocolate from the saucepan, stir until completely smooth and set aside to cool until needed. Reserve the saucepan of water for later use.
5. Meanwhile, place the biscuits into a large ziplock bag and seal. Use a rolling pin to break up the biscuits into smaller pieces, then transfer to a food processor and blitz until a coarse crumb, about 2 minutes. Add the butter and pepper and continue to process until a fine crumb and the mixture starts to come away from the blade.
6. Spoon about 3 – 4 tablespoons of the biscuit mixture in to the pre-lined 10cm spring form cake tin. Use a dessertspoon to press the mixture into the base and about 2cm up the sides of the tin, in an even layer. Ensure the biscuit mixture layer is pressed down firmly to prevent crumbling. Place lined cake tin onto a flat baking tray and into the freezer to set until needed.
7. Meanwhile, place the pistachios into a small food processor and blitz until finely chopped, then set aside until needed.
8. Place the cream cheese into a food processor and blitz until smooth, scraping down the sides of the bowl occasionally. Add the double cream and pulse until just smooth, being careful not to overwork the mixture.
9. Working quickly, gently fold the cream cheese and cream mixture into the slightly cooled, melted ruby chocolate until combined. Add the orange blossom water and stir though to combine.
10. Remove the biscuit lined tin from the freezer. Pour the cheesecake mixture into the biscuit lined tin and use the back of a dessertspoon to smooth over the surface. Place into the freezer for 10 minutes, then transfer to the fridge until needed.
11. Eat and enjoy the delicious taste sensation of this gorgeous cheesecake.