Amaze your guests with this incredible cheesecake recipe. There’s nothing quite like a velvety cheesecake, and this recipe gives you more than that - an excellent baked cheesecake, with a deliciously moist red velvet base.
Red velvet cheesecake
SERVES 12 | HANDS-ON 20 min | HANDS-OFF 4 hours 30 min
- 250g digestive biscuits
- 100g unsalted butter, softened
- 20 ml red food colouring, plus extra to decorate
- 600g cream cheese
- 300g crème fraiche
- 160g white chocolate, melted
- 150g caster sugar
- 6 large eggs, 3 separated
- 1½ tsp vanilla essence
- Line and grease a 20 cm springform tin.
- Blitz the biscuits in a food processor. Add the butter and food colouring. Line the tin with biscuits, pressing down with a spoon. Pop in the fridge to set.
- Preheat oven to 160°C.
- Beat the cream cheese until smooth. Add the crème fraiche, chocolate and sugar. Beat in 3 whole eggs, 3 yolks and vanilla.
- Line the outside of the tin with strong foil so that it covers the bottom and sides. Place in a roasting tin.
- Pour the cream-cheese filling on to the chilled biscuit base.
- Dip a toothpick in red food colouring and drag it across the top of the cheesecake to decorate.
- Pour boiling water into the roasting tin around the cake. It should come about halfway up; don’t overfill, as it will be hard to lift the tin.
- Bake for 90 minutes. When done, it should feel set, but still a bit wobbly.
- Take the tin out of the water and leave to cool slightly. Place in the fridge to set completely, about 3 hours.
For more great desert recipes, click through to the 6 unusual braai dessert you'll love.
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