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Red Velvet Cheesecake

This is one impressive cheesecake! Red velvet cupcake fans will be drooling over this bright red cheesecake and its base made of Choc Ripple biscuits.
  • 21 Jan 2016
Cook: 575 Minutes - medium - Serves 12 - Vegetarian
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This is one impressive cheesecake! Red velvet cupcake fans will be drooling over this bright red cheesecake and its base made of Choc Ripple biscuits.

Ingredients

1½ x 250 g packets Choc Ripple biscuits

125 g unsalted butter, melted

300 ml tub thickened cream, whipped

Dark chocolate curls, 
to decorate

Filling

2 x 250 g blocks cream cheese, chopped, at room temperature

1¼ cups caster sugar

250 g tub sour cream

¼ cup cocoa powder

1 tsp vanilla extract

3 tsp liquid red food colouring

3 eggs

Method

  1. Invert base of a 23cm round 
springform pan (base measures 21cm). Grease and line base and side with baking paper. Place 
pan on an oven tray.
  2. Process biscuits in a food processor until finely crushed. 
Add butter. Process until combined. Press evenly over base and up 
side of pan. Refrigerate while preparing filling.
  3. To make filling, beat cheese and sugar in a large bowl of an electric mixer until smooth. Add sour cream, sifted cocoa, extract and colouring. Beat until well combined. Beat in eggs, one at a time, until combined. Pour into prepared pan.
  4. Cook in a slow oven (150C) for about 1 hour to 1 hour, 5 minutes, 
or until filling is almost set (filling will still appear wobbly in centre). Turn oven off. Cool completely in oven with door ajar. Refrigerate 
for several hours, or overnight, 
until cold. Remove side of pan. Transfer to a serving plate
  5. Top cheesecake with whipped cream. Decorate with dark chocolate curls.
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