Ingredients

200g / 7oz Oreo cookies (about 1.5 standard packs)

60g / 4 tbsp unsalted butter, melted

2 tsp gelatine powder (unflavoured)

2 tbsp water

1 cup heavy/thickened cream, fridge cold

500g / 1 lb cream cheese, softened (block form)

3/4 cup caster sugar / superfine sugar

1 tsp vanilla extract

150g / 5 oz 70% chocolate (or dark chocolate)

6 tsp red food colouring

1 1/4 cups heavy/thickened cream, fridge cold (for whipping)

3 tbsp caster sugar / superfine sugar

1 tsp vanilla extract

Optional: 2 tbsp shaved or grated dark chocolate (for decoration)

Instructions

Step 1: Prepare the pan by flipping the base of a 20cm / 8″ springform pan upside down. Lightly butter the base and press a square sheet of baking paper onto it. Attach the pan sides and line them with baking paper as well, letting excess paper stick out for easy removal.

Step 2: Make the Oreo base by roughly breaking the cookies and blitzing them in a food processor until fine crumbs. Add melted butter and blitz again to combine.

Step 3: Press the Oreo crumb mixture firmly and evenly onto the pan base using the underside of a straight-sided cup. Set aside.

Step 4: Bloom the gelatine by sprinkling it over water in a small bowl. Stir and let sit for 5 minutes until rubbery. Microwave for 15 seconds to liquefy, stir, and let cool for 3-5 minutes. It must be liquid when added to avoid lumps.

Step 5: Whip 1 cup of cold cream until stiff peaks form (about 2-3 minutes on high speed).

Step 6: In a clean bowl, beat the cream cheese and sugar for 2 minutes until fluffy. Add the cooled gelatine liquid and vanilla, beating another 30 seconds to combine.

Step 7: Add the lukewarm melted chocolate and red food colouring. Beat well for 1 minute until the mixture is a dark scarlet red color.

Step 8: Gently fold one third of the whipped cream into the cream cheese mixture until combined, then fold in the remaining cream.

Step 9: Pour the filling into the prepared pan and refrigerate for at least 6 hours to set fully.

Step 10: To decorate, remove the sides of the pan and use the baking paper to slide the cheesecake off the base onto a serving plate. Peel off the paper from the sides and underneath.

Step 11: Whip 1 1/4 cups of cold cream with 3 tbsp sugar and 1 tsp vanilla on high speed for 2 minutes until softly whipped. Optionally, stabilize the whipped cream if needed.

Step 12: Pile the whipped cream in the center of the cheesecake, leaving about a 2.5cm / 1″ border. Sprinkle with shaved chocolate and serve.

Tips & Variations

Use a good quality 70% dark chocolate for a rich and balanced flavor that pairs perfectly with red velvet.

If you don’t have red food colouring, try using natural alternatives like beetroot powder, but expect a slightly different shade.

To stabilize the whipped cream topping, you can gently fold in a little gelatine dissolved in water or use a store-bought stabilizer.

For a nutty twist, add a tablespoon of finely chopped toasted pecans to the Oreo base before pressing it.

FAQs

Can I make this cheesecake without gelatine?

The gelatine helps the cheesecake set firmly and hold its shape. Without it, the texture may be softer and less stable. For a gelatine-free version, consider using a high-quality cream cheese and chilling longer, but expect a looser filling.

What type of cream cheese works best?

Use a block form cream cheese that is full-fat and softened to room temperature. This ensures a smooth, fluffy batter and richer flavor than spreadable varieties.