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
  1. 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. 
  2. Line the base of 4 x 10cm-round lightly greased springform tins with non-stick baking paper. 
  3. 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. 
  4. Preheat oven to 140°C (275°F). 
  5. 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. 
  6. 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. 
  7. Divide the mixture over the bases and bake for 40–45 minutes or until set. 
  8. Allow the cakes to stand at room temperature for 30 minutes before refrigerating for 2–3 hours or until cold. 
  9. Dust with the cocoa just before serving. Serves 4–6.
Reader ratings (0)
Patricia Ciciulla

I made these a few days ago and everyone loved them.  Honestly so easy to make but so decadent!  I have to make them again soon.

Deborah Davis

I made this recipe with slight alterations to the crust making it bigger and adding more butter. I couldn’t find plain chocolate biscuits but other recipes suggest oreos so next time I might try those. I also made it as one large cheesecake and cooked it longer and left it in the oven with the door open for half an hour when I had turned it off. Then took it out and left it another half an hour. As I had made a larger base I popped truffle easter eggs around the top and it was yummy. Everyone loved it!

Neelam Rathod

Hi i am from india and i want to make this recipe…wanted to knw what i can use instead of eggs…please suggest

donna hay team

Hi Terri! This is a tricky question, as these were individually baked. The crumb/ pastry up the sides will be trickier to do on a large scale.

Terri Weeks

How deep do you make the cakes? I am wanting to make one big one.

Aleshia Rechner

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

Melanie Hayes

I would like to make one big cheesecake, what would be the measurement of a round tin to do this, please?

Veneranda Spadaro

What are the cooking times to make 1 big cake instead of four individual cakes?





join the club

Become a member of and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox