Ingredients

200g / 7oz Oreo cookies (approximately 1.5 standard packs)

60g / 4 tbsp unsalted butter, melted

2 tsp gelatine powder (unflavoured)

2 tbsp water

1 cup heavy/thickened cream, chilled

500g / 1 lb cream cheese, softened (block form)

3/4 cup caster sugar / superfine sugar

1 tsp vanilla extract

150g / 5 oz 70% or dark chocolate

6 tsp red food colouring

1 1/4 cups heavy/thickened cream, chilled (for whipping)

3 tbsp caster sugar / superfine sugar

1 tsp vanilla extract

Optional: 2 tbsp shaved or grated dark chocolate for garnish

Instructions

Step 1: Prepare the pan by flipping the base of a 20cm (8″) springform pan upside down. Lightly butter the base and press a square sheet of baking paper on it. Attach the pan sides onto the base, allowing excess paper to extend beyond the edges. Butter and line the pan sides with more baking paper.

Step 2: Make the Oreo base by breaking the cookies roughly and placing them in a food processor. Blitz until fine crumbs form. Add melted butter and blitz again until combined. Press the mixture firmly and evenly into the prepared pan base using a flat-bottomed cup or similar tool.

Step 3: Bloom the gelatine by sprinkling it over water in a small bowl. Stir lightly, then set aside for 5 minutes until it forms a rubbery texture. Microwave for 15 seconds to melt, stir, and let cool for 3–5 minutes until lukewarm but still liquid.

Step 4: Whip 1 cup of chilled cream until stiff peaks form. This should take about 2–3 minutes on high speed.

Step 5: In a separate bowl, beat the cream cheese with sugar for 2 minutes on high until fluffy and smooth. Add the cooled gelatine and vanilla extract, beating an additional 30 seconds to incorporate.

Step 6: Add the lukewarm melted chocolate and red food colouring to the cream cheese mixture. Beat well for 1 minute until the color is a deep scarlet red—darker than bright red as cream will lighten it slightly.

Step 7: Fold one-third of the whipped cream into the cream cheese mixture gently to combine, then fold in the remaining cream until smooth and uniform.

Step 8: Pour the cheesecake filling into the prepared pan and refrigerate for at least 6 hours to set completely.

Step 9: When ready to serve, carefully release the sides of the springform pan. Use the baking paper to lift the cheesecake off the base onto a serving platter. Peel away the paper from the sides and slide out the paper underneath.

Step 10: Whip 1 1/4 cups chilled cream with sugar and vanilla extract until softly whipped, about 2 minutes on high speed.

Step 11: Decorate the cheesecake by piling the whipped cream in the center, leaving about a 2.5cm (1″) border around the edges. Sprinkle with shaved or grated dark chocolate if using. Serve and enjoy!

Tips & Variations

For a more stable whipped cream topping that holds its shape longer, add a stabiliser such as gelatine or a commercial whipped cream stabiliser.

If you prefer a sweeter cheesecake, adjust the sugar amounts slightly to taste.

Use high-quality dark chocolate for richer flavor and a smoother texture in the filling.

Red food colouring can be adjusted to achieve your preferred shade, but avoid using too much to prevent altering the taste.

FAQs

Can I use gelatin sheets instead of powder?

Yes, you can substitute gelatin sheets by soaking them in cold water until soft, then melting and adding to the mixture in place of powdered gelatin. Use about 3 sheets for 2 teaspoons of powder.

How do I prevent lumps when adding gelatin?

Make sure the gelatin is fully melted and cooled to lukewarm before adding it to the cream cheese mixture. Adding hot gelatin can curdle the cream cheese, while cold gelatin may cause lumps.