Exquisite Red Velvet Cheesecake (no bake)
An exquisite Red Velvet Cheesecake made from an Oreo crust, filled with velvety smooth dark chocolate and cream cheese and topped with lashings of softly whipped double cream.
Ingredients
For Oreo crust
- 250 g Oreos
- 75 g unsalted butter melted
Red velvet filling
- 340 g full fat cream cheese at room temperature
- 60 g icing sugar (powdered sugar)
- 1-2 tsp red food colouring
- 150 ml double cream (heavy/whipping cream)
- 100 g dark chocolate
For topping
- 300 ml double cream (heavy/whipping cream)
Instructions
Oreo crust
- In a food processor, blitz the Oreos until they resemble fine crumbs. Add the melted butter and mix to combine until the mixture looks like wet sand.
- Press the Oreo crumbs into a 20cm (8 inch) springform baking tin, bringing the Oreos up the sides of the tin slightly. Put the tin into the fridge to chill while you make the cheesecake filling.
Red velvet filling
- Melt the dark chocolate in a glass bowl set over a saucepan of simmering water. Don't allow the bowl to touch the water in the saucepan. Once melted leave to cool.
- Using a handheld electric whisk, beat the cream cheese and icing sugar until smooth. Add the red food colouring and double cream and whisk until the mixture thickens and is completely holding its shape. Pour in the cooled melted chocolate and use a spatula to fold the chocolate gently through the cream cheese mixture.
- Transfer the red velvet cheesecake filling on top of the Oreo crust. Use the back of a spoon to smooth the surface. Cover and refrigerate for at least 6 hours but preferably overnight.
Cheesecake topping
- Whip the double cream to soft peaks then pile it on top of the set cheesecake. Use an off-set spatula or the back of a spoon to spread the cream over the top.
Notes
- This cheesecake was made in a 20cm (8 inch) springform tin.
- Make sure you use full-fat cream cheese
- The US equivalent to double cream is heavy/ whipping cream look for a cream with a high fat content.
- Leave the melted dark chocolate to cool before adding it to the cream cheese filling.
- Beat the filling until it thickens and is completely holding its shape.
- To release the cheesecake from the tin, run a sharp knife around the edge before releasing the spring. Then run a sharp knife underneath the cheesecake and use a cake lifter to ease it off the base.
- To tidy up the edges of the cheesecake, smooth it with a sharp knife or a palette knife.
- Storage: This cheesecake should be stored in the fridge and will keep for 3 days. It can be frozen for up to 3 months.