Mix the soft butter with the sugar and salt until smooth, add the almond flour, then the eggs and finally the wheat flour, mix until all the ingredients are combined.
Roll out the dough to a thickness of 5 mm and place in the freezer.
Bake for 15-20 minutes at 160°C.
Cool completely.
Grind the dough to a fine state, mix with sesame and very soft butter.
Form the base and raise the sides by 6 cm.
Put in the refrigerator for 10 minutes to set.
Mix 400 g of cream cheese, add the sugar and eggs.
Mix 150 grams of the mixture with blackcurrant puree and starch.
Pour the remaining whipped cream and cream cheese into the rest of the mixture.
First, add a layer of blackcurrants to the mold, and then the one with whipped cream.
Bake for 120 minutes, temperature 95 C, cool slightly and refrigerate for 6-8 hours.
Mix the sugar with the pectin.
Add to the warm blackcurrant puree, stirring continuously.
Bring the mixture to a temperature of 85°C.
Take it off the heat, pour the lemon juice, and let it cool slightly.
👉 Sprinkle on top of the cooled cheesecake, then refrigerate until set.
Mix melted ruby chocolate with palm oil and pour this mixture over the cheesecake.
Put it in the refrigerator for 20 minutes and then we can decorate and enjoy.
