Double-choc red velvet cheesecake
serves
6
“The sweet chocolatey, chewy biscuit crust pairs so well with this creamy, slightly tangy cheesecake filling.” – Kim Coverdale
Ingredients (11)
- 250g plain chocolate biscuits (we used Choc Ripple biscuits)
- 1 packet (175g) Tim Tam Deluxe Dark Choc Raspberry Tart biscuits
- 150g unsalted butter, melted, cooled
- 750g cream cheese, at room temperature
- 3/4 cup (165g) caster sugar
- 2 tsp vanilla extract
- 3 eggs
- 15g tube red gel food colouring
- 100g white chocolate, melted, cooled
- 300ml thickened cream, whipped
- Freeze-dried raspberry powder, to dust
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 150°C/130°C fan-forced. Grease the base of a 22cm springform pan and line with baking paper.
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2.Place biscuits in a food processor and whiz until fine crumbs. Add cooled butter and whiz until just combined. Press biscuit mixture over base and sides of prepared pan. Chill while preparing the filling.
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3.Place cream cheese, sugar and vanilla in the bowl of a stand mixer with the paddle attachment. Beat for 5 minutes or until smooth. Add eggs, one at a time, beating after each addition until combined. Beat in food colouring and melted chocolate until combined. Pour into prepared base and place on a baking tray. Bake for 55 minutes-1 hour until just set (cheesecake should still wobble slightly in the centre). Turn off oven and cool cheesecake in oven with the door ajar. Chill for at least 4 hours or until cold.
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4.Place cake on serving plate. Spoon cream into a piping bag fitted with a 1.5cm plain nozzle. Pipe cream on top of cake and dust with raspberry powder just before serving.
Recipe Notes
You’ll need a piping bag fitted with a 1.5cm plain nozzle. Begin this recipe at least 6 hours ahead.
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