Red velvet cheesecake

Red velvet cheesecake
Red velvet cupcakes are so last year, this year we're all about the red velvet cheesecake. Who knew it was possible to make the standard cheesecake even tastier. This is the perfect dessert for any dinner party.
Icon_cookingtime_grey Created with Sketch. 2 hours
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 1 cake
Red velvet cheesecake


The base

  • 160g plain flour
  • 4 tbsp unsweetened cocoa powder
  • 6 tbsp granulated sugar
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 115g unsalted butter
  • 2 large eggs

The batter

  • 450g white chocolate
  • 115g light brown sugar
  • 1 tbsp orange zest, freshly grated
  • 900g cream cheese
  • 115g unsalted butter
  • 3 tbsp unsweetened cocoa powder
  • 120ml red food colouring
  • 4 large eggs
  • 1 tbsp vanilla extract

The frosting

  • 675g cream cheese
  • 340g mascarpone
  • 275g caster sugar
  • 2 tsp vanilla extract
  • Milk as needed

How to make

  1. Preheat your oven to 150C and grease your cake tin (using a springform pan makes life so much easier!)

The base

  1. Place the flour, sugar, baking powder, salt and cocoa in your electric mixing bowl, add in your butter and start stirring at a low speed until it becomes crumbly.

  2. Start stirring in the egg yolks, the consistency should stay crumbly.

  3. Press your mix into the bottom of the tin and up the sides slightly.

  4. Pierce the base with a fork in several places and bake for 15-20 mins

The batter

  1. Melt chocolate using the bain marie method (setting a bowl over a pan of simmering water)

  2. Using your mixer combine the sugar and chocolate and add orange zest.

  3. Add the cheese, butter and cocoa and mix on a high speed until it has a creamy consistency.

  4. Stir in the food colouring until it's evenly distributed.

  5. Turn your speed down to low and add the eggs one by one.

  6. Next, add the cooled chocolate and vanilla extract.

  7. Pour your batter on to the cooled crust and make sure it's been evenly distributed

  8. Bake for 45-60 minutes.

  9. Once ready leave to cool on a wire rack preferably over night

The frosting

  1. Combine the cream cheese, mascarpone, vanilla and sugar in your electric mixer and mix on a medium speed until it's smooth.

  2. Spread on your cake as desired.

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