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, cold from fridge

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), melted

6 tsp red food colouring

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

3 tbsp caster sugar / superfine sugar

1 tsp vanilla extract

Optional: 2 tbsp shaved or grated dark chocolate for garnish

Instructions

Step 1: Prepare the pan by flipping the base of a 20cm / 8″ springform pan upside down. Lightly butter the base, press on a square sheet of baking paper, then clip the sides on. Butter and line the sides with more baking paper, allowing excess to hang over the edges for easy removal.

Step 2: Make the Oreo base. Roughly break up the cookies and blitz them in a food processor until fine crumbs form. Add melted butter and blitz again to combine.

Step 3: Press the Oreo crumb mixture evenly and firmly into the base of the prepared pan using the flat bottom of a cup or glass.

Step 4: Bloom the gelatine by sprinkling it onto water in a small bowl. Stir gently and let sit for 5 minutes until it forms a solid rubber texture. Microwave for 15 seconds until melted, stir, and let cool for 3 to 5 minutes until lukewarm but still liquid.

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

Step 6: In a clean bowl, beat the softened cream cheese and sugar on high speed for 2 minutes until smooth and fluffy. Add the cooled gelatine liquid and vanilla extract, beating for another 30 seconds to incorporate.

Step 7: Mix in the lukewarm melted chocolate and red food colouring. Beat for 1 minute until the mixture turns a dark scarlet red.

Step 8: Gently fold one third of the whipped cream into the cream cheese mixture to loosen it. Then fold in the remaining whipped cream until combined.

Step 9: Pour the filling into the prepared crust and refrigerate for at least 6 hours, or until set.

Step 10: To decorate, release the sides of the springform pan. Slide the cheesecake off the base using the parchment paper onto a serving plate. Carefully peel off the paper from the sides and underneath.

Step 11: Whip 1 1/4 cups heavy cream with sugar and vanilla on high speed for about 2 minutes until softly whipped. Spread or pipe the whipped cream onto the cheesecake, leaving about a 2.5cm (1 inch) border.

Step 12: Sprinkle with shaved or grated dark chocolate and serve immediately.

Tips & Variations

Use a dark chocolate with at least 70% cocoa for the best rich flavor. Milk chocolate can be substituted for a milder taste.

If you want to stabilize the whipped cream topping so it holds its shape longer, add a teaspoon of gelatine dissolved in water before whipping.

For a more intense red velvet color, adjust the red food colouring quantity to your preference.

Allow the cheesecake to chill overnight for the best texture and flavor development.

FAQs

Can I make this cheesecake without gelatine?

Gelatine is important for setting the cheesecake firmly. If you prefer a no-gelatine version, you might need to freeze the cheesecake to achieve a similar firmness, but the texture will be softer and less stable.

What can I use if I don’t have Oreo cookies?

You can use any chocolate sandwich cookies with cream filling or substitute with chocolate graham crackers or digestive biscuits mixed with cocoa powder for a homemade twist on the base.