Red Velvet Cheesecake - it's no bake!

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Turn a 20 cm / 8 inch springform pan base upside down. Very lightly butter it, press a square of baking paper onto it, then clip on the sides so the excess paper sticks out. Butter and line the sides with baking paper.
2. Break up the Oreos by hand and blitz them in a food processor until fine crumbs form. Add the melted butter and blitz again until combined.
3. Press the crumbs evenly and firmly into the base of the prepared pan.
4. Sprinkle the gelatine over the water in a small bowl, stir to partly dissolve, and leave for 5 minutes. Microwave for 15 seconds, stir, then let stand 3 to 5 minutes to cool. It must be liquid when added, so re-melt if needed.
5. Whip the cold cream until stiff peaks form, about 2 to 3 minutes on high.
6. In a separate bowl, beat the cream cheese and caster sugar on high for 2 minutes until fluffy and smooth. Add the cooled gelatine and vanilla and beat for another 30 seconds.
7. Melt the 70% chocolate, let it cool until lukewarm, then beat it into the cream cheese mixture with the red food colouring for 1 minute until well combined. The colour should be a dark scarlet red, not bright red.
8. Fold in one third of the whipped cream until just combined, then fold in the remaining cream.
9. Pour the mixture into the prepared pan and refrigerate for at least 6 hours to set.
10. Release the springform sides. Slide the cheesecake off the base onto a serving platter using the paper, then peel off the side paper and slide out the base paper.
11. Beat the 1 1/4 cups cold cream, 3 tbsp caster sugar and 1 tsp vanilla on high for 2 minutes until softly whipped.
12. Pile the whipped cream in the centre of the cheesecake, leaving a 2.5 cm / 1 inch border, and sprinkle with shaved dark chocolate.

Summarized from RecipeTin Eats's video. Watch it for the details.

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CreamCream cheeseChocolateDark chocolateOreo