Red Velvet Cheesecake

Cake Overview

Features: This no-bake cake perfectly combines the bold, vibrant color of red velvet cake with the rich, creamy texture of cheesecake. The filling has a beautiful chocolate flavor, a rich yet light texture, and the signature velvet finish.

Suitable Occasions: Ideal for occasions where you want to make a lasting impression; very special.

Ingredients

Cake Base

Oreo Cookies: 200g (about 1.5 standard packs)

Unsalted Butter: 60g (4 tablespoons), melted

Red Velvet Cheesecake Filling

Gelatin Powder: 2 teaspoons

Water: 2 tablespoons

Heavy Cream: 1 cup, chilled

Creamy Cheese: 500g (1 pound), softened (use blocks, not buckets)

Granulated Sugar: 3/4 cup

Vanilla Extract: 1 teaspoon

70% Cocoa Chocolate: 150g (5 ounces), chopped and melted, then cooled to warm but without lumps

Red Food Coloring: 6 teaspoons (If using red gel food coloring, start with one drop and add as needed)

Decoration Butter

Heavy Cream: 1 1/4 cup, chilled

Fine sugar: 3 tablespoons

Vanilla extract: 1 teaspoon

Optional: Stabilize butter to prevent it from collapsing (see related post for instructions)

Chocolate Decoration

Dark chocolate: 2 tablespoons, shaved or grated

Instructions

Prepare the cake pan

Invert the cake pan: Using a 20cm (8-inch) springform pan, invert the bottom for easier unmolding. Lightly grease the pan with butter, line it with parchment paper, and clip the sides of the pan closed, leaving excess paper exposed for later unmolding. Grease the sides of the pan with butter and line them with parchment paper as well.

Make the Oreo cookie base

Crush the cookies: Roughly break the Oreo cookies into small pieces and grind them into a fine powder using a food processor.

Mix the butter: Pour in the melted butter and briefly mix again.

Present the cookie mixture: Pour the cookie mixture into the prepared pan and press it down evenly using the bottom of a flat-bottomed measuring cup.

Soaking Gelatin

Soaking: Pour water into a small bowl, sprinkle in gelatin powder, stir until partially dissolved, and let stand for 5 minutes to form a rubbery mass.

Melting: Microwave for 15 seconds to liquidize, stir until smooth, and let stand for 3-5 minutes to cool, but it must remain liquid to be added to the mixture.

Making the Filling

Whipping Cream: Place cream in a bowl and whip on high speed for 2-3 minutes until stiff peaks form.

Whip Cream Cheese: In another bowl (no need to wash the whisk), whip cream cheese and sugar on high speed for 2 minutes until smooth and fluffy. Add the cooled gelatin liquid and vanilla extract, and whip for another 30 seconds to mix well.

Coloring: Add warm melted chocolate and red food coloring, and whip for 1 minute until fully combined. The color should be a deep scarlet, as it will lighten when cream is added later.

Folding the Cream: Gently fold 1/3 of the whipped cream into the cream cheese mixture, then gently fold in the remaining cream.

Pour into mold: Pour the mixture into the prepared mold, smooth the surface, and refrigerate for at least 6 hours to set.

Unmolding and Decoration

Unmolding: Loosen the sides of the springform pan and slide the cake from the base onto a serving plate using parchment paper.

Whip the decoration cream: In a bowl, combine the cream, sugar, and vanilla extract and whip on high speed for 2 minutes until soft peaks form.

Decoration: Pile the whipped cream in the center of the cake, leaving a 2.5 cm (1 inch) border, and sprinkle with chocolate shavings.

Tips and Notes

Gelatin Selection: Powdered gelatin is preferred over leaf-shaped gelatin because it is easier to use, cheaper, more widely available, and has consistent strength.

Chocolate Selection: Use 70% cocoa chocolate for a deeper red color and richer chocolate flavor, but regular dark chocolate (semi-sweet) can also be used, although it will have a brighter color and a slightly milder chocolate flavor.

Cream Selection: Make sure to use heavy cream suitable for whipping, not cream suitable for pouring or spreading.

Sugar Selection: Fine granulated sugar (ultra-fine sugar) is best as it dissolves more easily. If unavailable, regular sugar can be used, but ensure it is completely dissolved.

Food Coloring Selection: For a more vibrant red, red gelatin food coloring can be used, added gradually as needed.

Storage: The cake can be stored in the refrigerator for up to 5 days, but the cookie base will gradually soften. The filling maintains a perfectly fluffy, creamy texture throughout the process.

Frequently Asked Questions

Vegetarian Gelatin Alternatives: I am not familiar with vegan gelatin alternatives and cannot provide advice on using agar, pectin, etc.

No Block Cream Cheese: If block cream cheese is unavailable, a soft-serve tub version can be used, but the amount of gelatin should be increased according to the recipe instructions to help it set better.

This red velvet cheesecake recipe is detailed and easy to follow, perfect for making an impressive impression on special occasions.