Description
This red velvet cheesecake is a luscious and visually stunning dessert that combines the rich cream cheese filling with the classic flavors of red velvet and a dark chocolate twist. Featuring a crunchy Oreo cookie base, a smooth cream cheese layer with a hint of red food coloring and chocolate, and topped with fluffy whipped cream and chocolate shavings, it’s perfect for special occasions and indulgent treats.
Ingredients
Scale
Base
- 200g / 7oz Oreo cookies (about 1.5 standard packs)
- 60g / 4 tbsp unsalted butter, melted
Cheesecake Filling
- 2 tsp unflavoured gelatine powder
- 2 tbsp water
- 1 cup heavy/thickened cream, cold from fridge
- 500g / 1 lb cream cheese, softened (block form)
- 3/4 cup caster sugar / superfine sugar
- 1 tsp vanilla extract
- 150g / 5 oz 70% dark chocolate
- 6 tsp red food colouring
Whipped Cream Topping
- 1 1/4 cups heavy/thickened cream, cold from fridge
- 3 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
- Optional: 2 tbsp shaved or grated dark chocolate for garnish
Instructions
- Prepare the pan: Flip the base of a 20cm (8″) springform pan upside down to make removal easier. Lightly butter the pan base, press a square sheet of baking paper on it, and clip the pan sides onto the base. Let the excess paper stick out the sides for easier removal later, then butter and line the pan sides with more baking paper.
- Make the base: Crush the Oreo cookies finely in a food processor or by hand until you have fine crumbs. Mix these crumbs thoroughly with the melted butter until well combined. Press the mixture firmly and evenly into the prepared pan base to form a compact crust layer. Refrigerate to set while you make the filling.
- Prepare the gelatine: Sprinkle the gelatine powder over the 2 tablespoons of water and let it bloom for a few minutes. Then gently warm the mixture (using a microwave or stovetop) until the gelatine fully dissolves, being careful not to overheat.
- Make the cheesecake filling: In a chilled bowl, whip 1 cup of cold heavy cream until soft peaks form and set aside. In another bowl, beat the softened cream cheese with the caster sugar and vanilla extract until smooth and fluffy. Melt the 70% dark chocolate gently and fold it into the cream cheese mixture. Stir in the red food colouring thoroughly for an even red velvet color. Finally, fold in the dissolved gelatine and the whipped cream until just combined and smooth.
- Assemble the cheesecake: Pour the cheesecake filling over the chilled Oreo base in the pan and smooth the top evenly. Refrigerate for at least 6 hours or overnight to allow the cheesecake to set firmly.
- Prepare the whipped cream topping: Whip 1 1/4 cups of cold heavy cream with 3 tablespoons caster sugar and 1 teaspoon vanilla extract until soft peaks form. Optionally, for stability, fold in a small amount of grated or shaved dark chocolate.
- Finish and serve: Once the cheesecake is set, carefully remove it from the springform pan by lifting from the baking paper edges. Spread or pipe the whipped cream evenly over the top. Garnish with the shaved dark chocolate as desired. Slice and serve chilled.
Notes
- Note 1: Using about 1.5 packs of Oreos yields enough crumbs for a firm crust.
- Note 2: Unflavoured gelatine is crucial for setting; do not substitute with flavored gelatin desserts.
- Note 3: Use block form cream cheese and soften it at room temperature for smoothest results.
- Note 4: Caster or superfine sugar dissolves best in the cheesecake filling.
- Note 6: Adjust red food colouring amount for desired intensity of red velvet color; UK readers may want to use gel or powder coloring for best results.
- Ensure all cream used is cold from the fridge to whip properly and maintain texture.
