Yuzu Ruby Chocolate No-Bake Cheesecake

For the crust, toss together shortbread crumbs, and melted butter. Then, press into the bottom of a 9-inch quick release cake tin and freeze for 30 to 60 minutes or until firm

For the filling, sprinkle gelatin over yuzu juice and let it stand for 5 minutes

After standing, gradually stir in 75 ml of boiling water until the gelatin is completely dissolved, then set aside and cool slightly

Stir together the melted chocolate and sweetened condensed milk then set aside to cool

Whilst cooling, beat the cream cheese until light and fluffy, then beat in the double cream, beetroot powder, vanilla and sugar until smooth. 

Once combined, stir in the melted chocolate mixture and then the gelatin mixture until blended, then pour over the crust base

Smooth over the top and refrigerate for 4 to 6 hours or until set

Cut the cheesecake into 8 wedges and garnish each serving with 2-3 frozen raspberries, 1 tsp freeze dried raspberries, 1-2 tbsp sprinkling of dried rose petals, and Callebaut® Dark Chocolate Pencils