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Red Velvet Cheesecake

This stunning red velvet cheesecake combines the richness of chocolate with a signature red velvet tang atop a crunchy Oreo base, all topped with whipped cream for a showstopper dessert you won't forget.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Oreo base
  • 200 g 200g Oreo cookies (about 1.5 standard packs)
  • 60 g 60g unsalted butter, melted
For the red velvet cheesecake filling
  • 2 tsp 2 tsp unflavored gelatine powder
  • 2 tbsp 2 tbsp water
  • 1 cup 1 cup heavy cream, fridge cold
  • 500 g 500g cream cheese, softened (block form)
  • ¾ cup ¾ cup caster sugar
  • 1 tsp 1 tsp vanilla extract
  • 150 g 150g dark chocolate (70% cocoa), melted and cooled
  • 6 tsp 6 tsp red food coloring
For the whipped cream topping
  • 1¼ cups 1¼ cups heavy cream, fridge cold
  • 3 tbsp 3 tbsp caster sugar
  • 1 tsp 1 tsp vanilla extract
For decoration
  • 2 tbsp 2 tbsp shaved or grated dark chocolate

Method
 

Preparation
  1. Prepare your springform pan: flip the base of your 20cm (8-inch) springform pan upside down and lightly butter it, press on a square of baking paper, then clip the sides on, lining the sides with more baking paper.
  2. Break up Oreo cookies and blitz in a food processor until fine; combine with melted butter and press into the prepared pan.
  3. For the gelatine, place water in a small bowl, sprinkle gelatine across, let sit for 5 minutes, then microwave for 15 seconds to liquify; cool for 3-5 minutes.
  4. Whip the cold heavy cream until stiff peaks form and set aside.
  5. Beat the softened cream cheese and sugar for 2 minutes until fluffy; add cooled gelatine and vanilla, mixing for another 30 seconds.
  6. Add melted chocolate and red food coloring, mixing until even.
  7. Fold whipped cream into cream cheese mixture in three additions, being careful not to deflate.
Setting and Serving
  1. Pour mixture into prepared pan and refrigerate for at least 6 hours, preferably overnight.
  2. Release the springform sides, remove the paper, whip topping cream with sugar and vanilla until soft peaks form, pile on top, then finish with chocolate shavings.

Notes

For the best results, ensure gelatine is properly bloomed and cooled. Use block cream cheese for the best texture. Make up to 3 days ahead but add whipped cream topping on serving day.