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Red velvet ripple baked cheesecake
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Prep Time:
450 minutes
Cook Time:
60 minutes
Total Time:
510 minutes
Indulge in a decadent fusion of red velvet and baked cheesecake for a wickedly delicious treat.
Ingredients:
  • 250g Arnott’s Choc Ripple biscuits, broken
  • 75g butter, melted
  • 500g cream cheese, chopped, at room temperature
  • 155g (3/4 cup) caster sugar
  • 180g white chocolate, melted, cooled
  • 42.00 gm fresh orange juice
  • 2 tsp finely grated orange rind
  • 2.50 gm cocoa powder
  • Red food colouring, to tint
  • Freeze-dried strawberries, crushed, to serve
Instructions:
  • Preheat your oven to 160C/140C fan forced. Remove the base from a 21cm springform pan, flip it over, line it with overhanging baking paper, and secure it back in the pan.
  • Pulse biscuits in a food processor until they form crumbs. Blend in the butter until combined. Press the mixture into the pan evenly using a spoon or glass. Chill in the fridge while preparing the filling.
  • Using electric beaters, mix the cream cheese and sugar in a bowl until smooth and creamy. Add the eggs one at a time, beating thoroughly after each addition. Mix in the chocolate, orange juice, and rind. Transfer half of the mixture to another bowl. Mix cocoa into one bowl and stir well. Add food coloring to achieve a dark red shade in the cocoa mixture.
  • Alternate scooping 1/4 cup of each mixture into the chilled crust. Gently swirl with a flat-bladed knife. Bake for 1 hour, then turn off the oven and prop the door open to prevent cracking. Cool the cheesecake in the oven, then chill in the fridge for 6 hours or overnight.
  • In a bowl, whip the cream until soft peaks form. Gently run a knife along the crust to loosen it from the pan, then remove the side. Transfer the cheesecake to a serving plate and garnish with whipped cream and dried strawberries.

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