Valentine Cheese Cake

For Valentine Days I also created this Valentine cheese cake besides these Ruby Romance scones.

As starting point for the cheese cake I used this recipe on Champagne cheese cake with various modifications. The biscuit layer as the traditional biscuit layer made from Digestive biscuits and butter.

I worked with two different cheese cake fillings. The first filling was a more basic filling of cream cheese, icing sugar and gelatine with addtion of raspberry cordial for flavour purpose.
The second was a mixture of cream cheese, full fat sour cream, icing sugar, gelatine with the addition of ruby chocolate. I have heard, that if you want to maintain the pink colour of ruby chocolate, it is important, that the pH of the base is not neutral, but to the acidic/sour side. This is the reason, why I used sour cream instead of normal whipping cream to dissolved the melted ruby chocolate into.

Valentine Cheese Cake: - 10-12 servings

• Biscuit bottom:
• 200 digestive biscuits
• 130 g butter - melted
• Cake mass:
• 5 sheets of gelatine
• 400 g plain full fat cream cheese
• 250 g sour cream, 38% fat 
• 150 g icing sugar
• 150 g ruby chocolate - melted
• 5-10 cl raspberry cordial

Biscuit bottom:

1. Break the digestive biscuits into small pieces using a rolling pin. Place the biscuits in a freezing bag, so you can control the whereabouts of the cakes.
2. Melt the butter.
3. Stir the butter and biscuits together in a medium mixing bowl.
4. Afterwards press the mass into the bottom of the spring form (18-22 cm).
5. Place the mass cold.

Cake mass:

1. Place the gelatine sheets in a bowl with cold water, let the sheets soak for 5-10 minutes.
2. Add the cream cheese, icing sugar in a medium mixing bowl, stir it together using an electrical mixer. 
3. Squeeze the gelatine sheets from excess water. Melt the gelatine sheets in a cooking pot.  
4. Add the melted elatine into the cake mass, while you keep mixing to avoid lump formation.
5. Divide the cream cheese mass into two portions.
6. In the first portion stir in raspberry cordial.
7. Whip the sour cream with using an electrical mixer, until the texture becomes stiff.
8. Gentle stir in the melted ruby chocolate into the sour cream. 
9. Gentle mix the second cream cheese mixture with the sour cream mixture.
10. Pour the two cream cheese mixture into the spring form, and mix the two masses together.
11. Place the cake cold in the refrigerator for 2-3 hours.
12. Serve the cake with a sweet glass of real champagne and say "Happy Valentine" :-)