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Red Velvet Cheesecake recipe

Print Recipe
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Course Baking
Servings 12 slices

Ingredients
  

Base

  • 250 g chocolate Tiny Teddies or Choc Ripple biscuits
  • 125 g butter

Filling

  • 500 g cream cheese
  • 250 g sour cream
  • 3 eggs
  • 4 teaspoon red food colouring
  • 270 g caster sugar
  • 30 g cocoa

Topping

  • 300 ml Thickened cream
  • grated chocolate or biscuit crumbs

Instructions
 

Base

  • Preheat oven to 160 degrees celsius and prepare a springform tin- covering the base with baking paper.
  • Use food processer or Thermomix to make the biscuits into fine crumbs and then set aside
  • Melt the butter
  • Add biscuit crumbs back into the bowl and mix 
  • Press crumbs into springform tin and place in the fridge.

Filling

  • Place cream cheese and sugar into the bowl and beat together until creamy
  • Add sour cream, eggs, cocoa and red food colouring
  • Beat until combined and smooth
  • Pour into springform tin and cook for 1- 1.5 hours depending on the oven. You'll know when it's ready because the middle will be firm. Leave to cool in the oven until completely cool (I leave it overnight) and then put it in the fridge.

Topping

  • Before serving the red velvet cheesecake beat the whipped cream with the butterfly/ sp 4/ 30 seconds and then spread on top of the cheesecake and sprinkle with grated chocolate or chocolate biscuit crumbs.