red velvet cheesecakes
- 350g plain chocolate biscuits
- ⅓ cup (40g) almond meal (ground almonds)
- 100g unsalted butter, melted
- Dutch cocoa, for dusting
- 250g cream cheese, chopped
- ¾ cup (150g) ricotta
- ½ cup (110g) caster (superfine) sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 100g dark chocolate, melted
- 1½ tablespoons red food colouring
- Place the biscuits and almond meal in the bowl of a food processor and process until coarse crumbs form. Add the butter and process until combined.
- Line the base of 4 x 10cm-round lightly greased springform tins with non-stick baking paper.
- Using the back of a spoon, press the crumb mixture into the bases and sides of the tins. Refrigerate for 30 minutes–1 hour or until cold.
- Preheat oven to 140°C (275°F).
- To make the filling, place the cream cheese, ricotta and sugar in the bowl of a food processor and process for 2–3 minutes or until smooth.
- Scrape down the sides of the bowl, add the eggs and vanilla and process for a further 1 minute. Add the chocolate and food colouring and process until well combined.
- Divide the mixture over the bases and bake for 40–45 minutes or until set.
- Allow the cakes to stand at room temperature for 30 minutes before refrigerating for 2–3 hours or until cold.
- Dust with the cocoa just before serving. Serves 4–6.
I’ve just made this in a 25cm fluted loose base flan tin and cooked for 45 minutes - it was perfect ❤️
donna hay team
Unfortunately we have not tested the cheesecake in one large tin, so you will need to test the cooking time. We would suggest starting in a 22cm spring form tin, cook it at the same temperature as the recipe suggests and start to check after 30 minutes. Good luck! The DH team
I would like to make one big cheesecake, what would be the measurement of a round tin to do this, please?
What are the cooking times to make 1 big cake instead of four individual cakes?