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:
- 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.
- 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.
- 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.
- 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!