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Red Velvet Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 216 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 30 minutes (including chilling time)
  • Yield: 12 to 16 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This luscious Red Velvet Cheesecake combines the rich flavors of classic red velvet cake with the creamy texture of cheesecake. Crafted with a crunchy Oreo cookie crust and a smooth, velvety cream cheese filling infused with dark chocolate and vibrant red food coloring, this no-bake dessert is both elegant and indulgent, perfect for special occasions or anytime you want to treat yourself.

Ingredients

Scale

Crust

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

Gelatin Mixture

  • 2 tsp unflavored gelatine powder
  • 2 tbsp water

Cheesecake Filling

  • 1 cup heavy/thickened cream, refrigerated and 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, refrigerated and cold
  • 3 tbsp caster sugar / superfine sugar
  • 1 tsp vanilla extract
  • Optional stabilizer for whipped cream (to prevent deflation)

Garnish

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

Instructions

  1. Prepare the Pan: Invert the base of a 20cm / 8″ springform pan and lightly butter it. Press a square sheet of baking paper onto the buttered base. Attach the pan sides to the base, allowing excess paper to hang over the edges for easy removal later. Butter and line the inside sides of the pan with more baking paper.
  2. Make the Crust: Blitz Oreo cookies into fine crumbs using a food processor or by crushing in a sealed bag. Combine the crumbs with melted butter until evenly moistened. Press this mixture firmly and evenly into the prepared springform pan base. Chill in the refrigerator to set while preparing the filling.
  3. Prepare Gelatin: Sprinkle gelatine powder over 2 tablespoons of water and let it bloom for about 5 minutes. Then gently warm the mixture until dissolved completely but do not boil. Set aside.
  4. Whip Cream for the Filling: Whip 1 cup of cold heavy cream until it forms medium peaks. Keep refrigerated until needed.
  5. Prepare Cheesecake Base: In a large bowl, beat softened cream cheese until smooth and creamy. Gradually add caster sugar and vanilla extract, continuing to beat until fully combined and silky smooth.
  6. Melt Chocolate: Melt the dark chocolate gently in a microwave or double boiler, then let it cool slightly but remain pourable.
  7. Combine Gelatin and Chocolate: Stir the dissolved gelatin gently into the melted chocolate to incorporate.
  8. Mix Chocolate-Gelatin with Cream Cheese: Slowly fold the chocolate-gelatin mixture into the cream cheese batter evenly.
  9. Add Food Coloring: Stir in 6 teaspoons of red food coloring gradually until the desired vibrant red hue is achieved.
  10. Fold in Whipped Cream: Gently fold the whipped cream into the red cream cheese mixture, preserving the lightness of the filling.
  11. Assemble and Chill: Pour the filling over the prepared Oreo crust in the springform pan. Smooth the top and refrigerate the cheesecake overnight or for at least 6 hours to allow it to set completely.
  12. Prepare Whipped Cream Topping: Whip 1 1/4 cups cold heavy cream with 3 tablespoons caster sugar and 1 teaspoon vanilla extract until stiff peaks form. Optionally, add a stabilizer to keep the cream firm for longer.
  13. Top and Garnish: Once the cheesecake is set, spread or pipe the whipped cream over the surface evenly. Garnish with shaved or grated dark chocolate for decoration.
  14. Serve: Carefully remove the cheesecake from the pan using the baking paper overhang, slice into 12 to 16 pieces, and serve chilled.

Notes

  • Note 1: Oreo cookies include the cream filling; no need to remove.
  • Note 2: Unflavored gelatine helps the cheesecake set without baking.
  • Note 3: Use block form cream cheese for best texture, not whipped or spreadable cream cheese.
  • Note 4: Caster sugar is superfine sugar; it dissolves easily.
  • Note 6: The amount of red food coloring can be adjusted to preference, UK readers may find the specified quantity ideal.
  • Optional: To stabilize whipped cream, you may use gelatin or commercial stabilizers as per packaging instructions.

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