Ingredients
Crust
- 200g / 7oz Oreo cookies (1.5 standard packs)
- 60g / 4 tbsp unsalted butter, melted
Filling
- 2 tsp unflavoured gelatine powder
- 2 tbsp water
- 1 cup heavy/thickened cream, fridge cold (for whipping)
- 500g / 1 lb cream cheese, softened (block form)
- 3/4 cup caster sugar / superfine sugar
- 1 tsp vanilla extract
- 150g / 5 oz 70% dark chocolate, melted lukewarm
- 6 tsp red food colouring
Topping
- 1 1/4 cups heavy/thickened cream, fridge cold (for whipping)
- 3 tbsp caster sugar / superfine sugar
- 1 tsp vanilla extract
- 2 tbsp shaved or grated dark chocolate (optional for decoration)
Instructions
- Prepare the pan: Flip the base of a 20cm / 8" springform pan upside down. Lightly butter the base and press a square of baking paper onto it. Attach the pan sides and line them with baking paper, letting excess paper stick out for easy removal.
- Make the Oreo base: Roughly break Oreos and pulse in a food processor until fine crumbs form. Add melted butter and pulse until combined. Press the crumb mixture firmly and evenly onto the prepared pan base using a flat-bottomed cup measure.
- Bloom the gelatine: Sprinkle gelatine powder over water in a small bowl and stir to partly dissolve. Let it stand 5 minutes until it becomes rubbery. Microwave for 15 seconds, stir to liquid, then cool for 3-5 minutes. Ensure the gelatine is fully liquid before use.
- Whip cream: Beat 1 cup cold heavy cream until stiff peaks form (about 2-3 minutes on high speed).
- Mix cream cheese filling: Beat softened cream cheese and sugar for 2 minutes until fluffy. Add cooled liquid gelatine and vanilla extract; beat 30 seconds to combine well.
- Add chocolate and color: Stir in melted lukewarm dark chocolate and red food coloring. Beat for 1 minute until evenly combined into a deep scarlet red mixture.
- Fold in whipped cream: Gently fold one third of the whipped cream into the cream cheese mixture until just combined, then fold in the remaining whipped cream carefully to maintain airiness.
- Chill to set: Pour the filling into the prepared pan and refrigerate for at least 6 hours until fully set.
- Decorate: Release the springform sides and use the baking paper to carefully transfer the cheesecake off the base onto a serving platter. Peel off the side liners and remove the base paper from under the cake.
- Make whipped cream topping: Beat 1 1/4 cups cold cream with sugar and vanilla until softly whipped (about 2 minutes). Optionally stabilize cream if making ahead.
- Finish and serve: Spoon whipped cream onto the center of the cheesecake, leaving about a 2.5cm border. Sprinkle with shaved dark chocolate and serve chilled.
Notes
- Using the inverted pan base makes cheesecake removal easier without disturbing edges.
- Gelatine must be fully melted and liquid to avoid lumps in the filling.
- Using block-style cream cheese softened at room temperature ensures a smooth texture.
- Red food coloring should produce a deep scarlet rather than bright red due to chocolate.
- Chilling time is minimum 6 hours but overnight is best for firm set.
- For more stable whipped cream topping, add stabilizers like gelatin or mascarpone if desired.
- Use a potato peeler or fine grater to create delicate chocolate shavings for decoration.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American-inspired
- Diet: Vegetarian
