Red Velvet Oreo Cheesecake

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Ingredients

2 x 133g OREO Cookie Red Velvet

90g unsalted butter, melted

2 x 250g PHILADELPHIA Original Cream Cheese, softened

150g pure icing sugar

2 tsp red food colouring paste

1 cup thickened cream, whipped to soft peaks

1 Tbsp powdered gelatine

4 Tbsp cold water

2 x 30g CADBURY FLAKE

fresh berries to decorate

Red Velvet Oreo Cheesecake

Search results for Red Velvet Oreo Cheesecake
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4 hours
Medium
8 – 10 Servings

Ingredients

2 x 133g OREO Cookie Red Velvet

90g unsalted butter, melted

2 x 250g PHILADELPHIA Original Cream Cheese, softened

150g pure icing sugar

2 tsp red food colouring paste

1 cup thickened cream, whipped to soft peaks

1 Tbsp powdered gelatine

4 Tbsp cold water

2 x 30g CADBURY FLAKE

fresh berries to decorate

Give your cheesecake a festive colour for some Christmas cheer.

Method

  1. Place OREO Cookies in a food processor and blitz until crumbs. Add melted butter and blitz until combined.
  2. Line the base of a 23cm springform cake tin with baking paper and spray the sides with cooking spray.
  3. Press the biscuit mix into the base of the tin and press firmly with the bottom of a drinking glass.
  4. In the bowl of a stand mixer beat the PHILADELPHIA Original Cream Cheese on low speed for 2 minutes until smooth. Add sugar and mix until combined.
  5. Add the cream and food colouring and mix.
  6. Sprinkle gelatine in cold water, and whisk with a fork. Stand the bowl in a heatproof bowl of hot water and stir until gelatine dissolves. Fold through the cheesecake mixture until smooth.
  7. Spoon the filling into the crust and smooth the top.
  8. Place in refrigerator for 4 hours or overnight.
  9. Decorate with FLAKE and berries.

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