Description
This luscious Red Velvet Cheesecake combines a rich Oreo cookie crust with a smooth and creamy red velvet-infused cream cheese filling, topped with whipped cream and shaved dark chocolate for an indulgent dessert perfect for special occasions.
Ingredients
Scale
Crust
- 200g / 7oz Oreo cookies (approximately 1.5 standard packs)
- 60g / 4 tbsp unsalted butter, melted
Gelatin Mixture
- 2 tsp unflavoured gelatine powder
- 2 tbsp water
Cheesecake Filling
- 1 cup heavy/thickened cream, fridge cold
- 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, fridge cold
- 3 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
- Optional: 2 tbsp shaved or grated dark chocolate (for garnish)
Instructions
- Prepare the pan: Invert the base of a 20cm / 8″ springform pan upside down for easy removal of the cheesecake later. Lightly butter the pan base and line with a square sheet of baking paper. Attach the pan sides, letting excess paper stick out for easy removal, then butter and line the sides with more baking paper.
- Make the crust: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Mix the crumbs thoroughly with the melted butter until well combined. Press the mixture evenly onto the prepared pan base and chill in the fridge to set while preparing the filling.
- Prepare the gelatin: In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water and let it bloom (absorb the water) for 5 minutes. Gently warm the bloomed gelatin until fully dissolved, either by placing the bowl in a warm water bath or microwaving in short bursts. Set aside to cool slightly.
- Make the red velvet filling: In a large mixing bowl, whip the cold heavy cream until stiff peaks form; set aside. In a separate bowl, beat the softened cream cheese with caster sugar and vanilla extract until smooth. Melt the dark chocolate gently over a double boiler or in short microwave bursts, then add it into the cream cheese mixture and blend until uniform. Add the red food colouring and dissolved gelatin to the cream cheese mixture and beat to combine thoroughly. Gently fold the whipped cream into this mixture to keep it light and airy.
- Assemble and chill: Pour the finished red velvet cheesecake filling over the chilled Oreo crust in the springform pan. Smooth the top and refrigerate for at least 6 hours or overnight until set.
- Prepare whipped cream topping: Before serving, whip the cold heavy cream with caster sugar and vanilla extract until soft peaks form. Optionally, stabilize the whipped cream if desired. Spread or pipe this over the set cheesecake.
- Garnish and serve: Sprinkle shaved or grated dark chocolate over the whipped cream topping for decoration. Carefully remove the springform pan sides and serve chilled. Enjoy your decadent red velvet cheesecake!
Notes
- Note 1: Oreo cookies include the cream filling and form a flavorful crust base.
- Note 2: Use unflavoured gelatin powder to help the cheesecake set without adding flavor.
- Note 3: Softening the cream cheese to room temperature ensures a smooth filling.
- Note 4: Caster sugar helps to dissolve fully and create a delicate sweetness.
- Note 6: Adjust red food colouring quantity according to desired color intensity; UK readers may find 6 tsp ideal.
- Optional: Stabilizing whipped cream topping prevents deflation and maintains volume when served.
- For best results, chill the cheesecake thoroughly to allow the gelatin to set completely.
