Red velvet cheesecake

(6 ratings)

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Red velvet cheesecake
Red velvet cheesecake
  • Serves: 10-12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This recipe turns a classic cheesecake into a deep rich ruby red colour with a touch of cocoa and a couple of spoons of colour. This tasty and impressive bake is so simple to make when you know how. With a soft, moist center and a Oreo biscuit base, the cheesecake is a delicious spin on a classic recipe and is sure to be made time and time again. Top with grated chocolate or serve with rich chocolate ice cream for a naughtier twist.


For the base:
  • Packet of Oreo biscuits
  • 50g melted butter

For the filling:

  • 350g cream cheese
  • 150g caster sugar
  • 10g cocoa
  • 2 eggs
  • 2tsp vanilla extract
  • 30ml red food colouring

White cream gives a great contrasting compliment to this deep red cheesecake


  1. Preheat the oven to 180C/350F/Fan 160C/Gas Mark 4. Grease a 22cm Springform round tin
  2. In a food processor blitz the Oreos in a food processor
  3. Pour over the melted butter and blitz again
  4. Press the biscuit and butter mix into the base of the tin. Bake for 10 minutes
  5. Whilst the base is cooling make the filling by beating the cream cheese until smooth
  6. Add the sugar and cocoa and continue to beat. Add the eggs one at a time and beat between each addition
  7. Mix through the vanilla and red food colouring
  8. Pour the cream cheese mixture over the caramel and bake for 45 to 55 minutes, or until the centre wobbles slightly
  9. Remove from the oven and allow to cool completely, which is at least 2 hours

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