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Red Velvet Cheesecake Recipe

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★★★★★

4.7 from 89 reviews

This luscious Red Velvet Cheesecake combines the rich flavors of a classic red velvet cake with a creamy, smooth cheesecake filling. Featuring a crunchy Oreo cookie base, a dense and velvety red-hued cream cheese filling infused with melted dark chocolate, and topped with delicate whipped cream and shaved chocolate, this no-bake dessert is perfect for any special occasion or celebration.

Ingredients

Scale

Oreo Biscuit Base

  • 200g / 7oz Oreo cookies (approximately 1.5 standard packs)
  • 60g / 4 tbsp unsalted butter, melted

Red Velvet Cheesecake Filling

  • 2 tsp gelatine powder (unflavoured gelatine)
  • 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
  • 1 1/4 cups heavy/thickened cream, cold from fridge (for whipping)
  • 3 tbsp caster sugar / superfine sugar
  • 1 tsp vanilla extract

Optional Decoration

  • 2 tbsp shaved or grated dark chocolate (using a potato peeler or grater)

Instructions

  1. Prepare the pan base: Flip the base of a 20cm / 8″ springform pan upside down and very lightly butter it. Press a square sheet of baking paper on the base, then clip the pan sides on, letting excess paper stick out. Butter and line the pan sides with more baking paper to make cheesecake removal easier later.
  2. Make the Oreo biscuit base: Break up Oreo cookies roughly with your hands and pulse them in a food processor until fine crumbs form. Add melted butter and pulse again until crumbs are evenly coated. Transfer this mixture to the prepared pan, pressing firmly and evenly to form a compact base using a flat-bottomed cup or similar tool.
  3. Bloom the gelatine: Sprinkle gelatine powder over 2 tablespoons of water in a small bowl. Stir lightly to partly dissolve and set aside for 5 minutes until it turns rubbery. Microwave for 15 seconds, stir well to liquefy, then let cool for 3 to 5 minutes. Ensure it is liquid before adding to prevent lumps.
  4. Whip the cream: In a chilled bowl, whip 1 cup of heavy cream on high speed for 2 to 3 minutes until stiff peaks form. Set aside.
  5. Whip the cream cheese mixture: In a separate bowl, beat softened cream cheese with 3/4 cup caster sugar on high speed for 2 minutes until fluffy and smooth. Add the cooled gelatine liquid and 1 tsp vanilla extract; beat for another 30 seconds until well combined.
  6. Add chocolate and red food coloring: Stir in the lukewarm melted dark chocolate and 6 teaspoons of red food colouring. Beat for 1 minute until fully integrated and the color is a dark scarlet red rather than bright red.
  7. Fold in whipped cream: Gently fold one-third of the whipped cream into the cream cheese mixture until just combined. Then carefully fold in the remaining whipped cream, maintaining as much airiness as possible.
  8. Chill the cheesecake: Pour the creamy mixture into the prepared pan and smooth the surface. Refrigerate for at least 6 hours, or until completely set.
  9. Remove cheesecake from pan: Release the springform pan sides and use the baking paper overhang to gently slide the cheesecake off the base onto a serving platter. Carefully peel the paper off the sides and remove the bottom paper underneath the cheesecake.
  10. Prepare whipped cream topping: Beat 1 1/4 cups heavy cream with 3 tablespoons caster sugar and 1 teaspoon vanilla extract on high speed for 2 minutes until softly whipped. (Optionally use stabilising techniques if making ahead.)
  11. Decorate the cheesecake: Pile the whipped cream onto the center of the cheesecake, leaving approximately a 2.5cm (1 inch) border free around the edge. Sprinkle with shaved or grated dark chocolate for an elegant finish. Serve chilled and enjoy!

Notes

  • Use block cream cheese that is softened to room temperature for a smoother filling.
  • Blooming gelatine is essential to avoid lumps in the cheesecake filling.
  • Ensure all cream used for whipping is cold for best volume.
  • The red food colouring should produce a deep scarlet tone when combined with dark chocolate; use gel or liquid coloring as preferred.
  • Optional stabilizing of whipped cream topping helps maintain texture if making ahead of time.
  • The inverted base setup of the springform pan makes removing the cheesecake easier without damaging edges.

Keywords: Red velvet cheesecake, no bake cheesecake, Oreo base cheesecake, creamy cheesecake dessert, chocolate cheesecake

Find it online: https://tastewithamy.com/red-velvet-cheesecake-recipe/