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Ruby Chocolate Blackberry Cheesecake with Pistachio Honey Graham Crust

January 13th 2023

🍰✨ Welcome to the indulgent world of Sweets' Spot, where every episode is a sweet journey, and every recipe is crafted to perfection. In the epic finale of season one of Sweets' Spot, we bring you the show-stopping Ruby Chocolate Blackberry Cheesecake with a Pistachio Honey Graham crust that is go dreamy it was to die for! (As witnessed in episode 6, "That's the Way the Cookie Crumbles") The dessert is so divine that it left our dear friend, Tyler, unable to resist.

In honor of Tyler, we've removed the murderous eggs 😉, so keep calm and CAKE on, because the Ruby Chocolate Blackberry Cheesecake is a luscious dessert with the harmonious blend of rich ruby chocolate, plump blackberries, and the nutty goodness of pistachios, all embraced by a golden graham crust infused with the sweetness of honey. The result? A heavenly creation with bursts of juicy blackberries, velvety ruby chocolate cream, and the contrasting crunch of the pistachio-laden crust. It's a delightful dance of textures and tastes that will leave you, like our dear friend Tyler ... unable to resist! 🍰🍫🌰


Melody makes her Ruby Chocolate Blackberry Cheesecake LIVE!

Special Guest: Felicity Munson!



Ruby Chocolate Blackberry Cheesecake with a Pistachio Honey Graham Cracker crust.


Pistachio Honey Graham Cracker Crust

Blackberry Puree

250 g Fresh Blackberry

1 tbsp honey

1 tbsp lemon juice

Cheesecake filling

  • 370 g cream

  • 1/4 cup powdered sugar

  • 200 g Ruby Chocolate

  • 1 pack Gelatin (8g)

  • 3 tbsp cold water

  • 1 tbsp cream

  • 2 cream cheese blocks

  • 60 ml sour cream

  • 40 ml mascarpone

  • 100 ml honey

  • 2 tsp van


150g frozen blackberries

1 tbsp honey

1 tsp lemon juice


Pistachio Graham Cracker Crust

  1. Pre-heat the oven to 325ºF.

  2. Place the graham cracker, 1 cup pistachios, sugar, and salt, in a food processor and process to fine crumbs. Slowly pulse in 1 tbsp honey and melted butter.

  3. Press the mixture on the bottom of a 9” springform pan prepared with parchment paper. Sprinkle the coarsely chopped pistachio and press into the crust.

  4. Bake for 8-10 minutes. Set aside.

Blackberry Puree

  1. Add blackberry, honey, and lemon to a small pot and heat on low for 2 minutes. Add the berries and liquid to a food processor until pureed.

  2. Add the mixture back to the pot and heat on low until it thickens up a bit. Set aside.

Cheesecake Filling

  1. Add cold water to gelatin, stir, set aside to bloom for 5-10 minutes. Once bloomed microwave on high for about 10 seconds until it is melted and clear. Add a tbsp of cream. Set aside.

  2. In a large bowl, whisk the cream until is gets a little thick and foamy, add powdered sugar and whisk to soft peaks. Add gelatin mixture and whisk until firm peaks. Don't overwhip! Set aside.

  3. In a large bowl on your stand mixer, add the cream cheese, sour cream, mascarpone, honey, and vanilla. Mix together on medium-high speed until well combined. Switch the mixer to medium-low and drizzle in 200g melted chocolate.

  4. Gently fold the whipped cream into the cheesecake batter. Use a rubber spatula or the lowest setting on your mixer. Be sure not to knock the air out of the cream or the cake will be dense.


Remove the crust from the fridge and drizzle remaining ruby chocolate and honey onto the crust. Pour in the cheesecake filling and smooth down gently and evenly from the middle out.

Pour in your blackberry puree and swirl the puree into the top half of the filling and then smooth it out.

Overnight in the fridge is best, but you can freeze it for an hour or so and then transfer it to the fridge for another hour and it MIGHT be ready ;-) When you take it out of the springform, try running a blade around the inside to help it out of the pan smoothly.

Make the remaining blackberry puree the same as before, but before adding it back to the pot, strain the seeds out. Add fresh blackberries to the top of the cake, drizzle on the blackberry topping and ENJOY!!

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