Double-Chocolate Red Velvet Cheesecake with Raspberry Dust

This decadent Double-Chocolate Red Velvet Cheesecake is an indulgent, eye-catching dessert that pairs the rich flavors of cream cheese and chocolate with a bold red velvet hue. A crunchy chocolate biscuit base, smooth cream cheese filling, and luscious white chocolate make this a luxurious treat. Topped with whipped cream and a dusting of freeze-dried raspberry powder, it’s the perfect combination of sweetness, creaminess, and a hint of tartness.

Why You’ll Love This: You’ll love this cheesecake for its rich, velvety texture and the double-chocolate combination of white chocolate and chocolate biscuits. The addition of red food coloring gives it a stunning look, while the freeze-dried raspberry powder adds a vibrant contrast of flavor and color. It’s an elegant dessert that will impress your guests, perfect for special occasions or whenever you’re craving something indulgent.

Perfect Occasion: This cheesecake is perfect for holidays, birthdays, or special gatherings where you want to make a statement. Its dramatic red velvet color and chocolatey richness make it a showstopper for celebrations like Valentine’s Day, Christmas, or any festive occasion.

Decoration Tips: For a professional finish, pipe the whipped cream neatly on top of the cheesecake, then dust it generously with freeze-dried raspberry powder for a vibrant pop of color. You can also add fresh raspberries or shaved white chocolate on top for added elegance. If you want to get creative, use a heart-shaped stencil with the raspberry powder for an extra decorative touch.

Recipe:

For the Base:

• 250g plain chocolate biscuits (Choc Ripple or similar)
• 1 packet (175g) Tim Tam Deluxe Dark Choc Raspberry Tart biscuits
• 150g unsalted butter, melted and cooled

For the Cheesecake Filling:

• 750g cream cheese, at room temperature
• 3/4 cup (165g) caster sugar
• 2 tsp vanilla extract
• 3 large eggs
• 15g tube red gel food coloring
• 100g white chocolate, melted and cooled

For the Topping:

• 300ml thickened cream, whipped
• Freeze-dried raspberry powder, for dusting

Instructions:

1. Prepare the Base:
   • Preheat your oven to 150°C (300°F). Grease the base of a 22cm (8.5-inch) springform pan and line the bottom with baking paper.
   • In a food processor, pulse the chocolate biscuits and Tim Tam biscuits until you achieve fine crumbs.
   • Add the melted and cooled butter to the crumbs and process again until just combined.
   • Press the biscuit mixture evenly into the base and about halfway up the sides of the prepared springform pan. Place in the fridge to chill while you prepare the filling.
2. Make the Cheesecake Filling:
   • In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, caster sugar, and vanilla extract on medium speed for about 5 minutes, or until the mixture is smooth and creamy.
   • Add the eggs, one at a time, beating after each addition until just combined. Be careful not to overbeat.
   • Mix in the red food coloring and the melted white chocolate until fully incorporated.
   • Pour the cheesecake mixture over the prepared biscuit base.
3. Bake the Cheesecake:
   • Place the springform pan on a baking tray and bake in the preheated oven for 55 minutes to 1 hour. The cheesecake should be set around the edges but still have a slight wobble in the center.
   • Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool for about 1 hour. This helps prevent cracks in the surface.
   • Once cooled, transfer the cheesecake to the fridge to chill for at least 4 hours, or until fully cold.
4. Decorate the Cheesecake:
   • Transfer the whipped cream into a piping bag fitted with a 1.5cm plain nozzle. Pipe the whipped cream decoratively on top of the chilled cheesecake.
   • Just before serving, dust the top with freeze-dried raspberry powder to add a vibrant finish.

Enjoy!