Ingredients

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

60g/4 tbsp unsalted butter, melted

2 tsp unflavoured gelatine powder

2 tbsp water

1 cup heavy/thickened cream, cold from fridge

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

3/4 cup caster sugar / superfine sugar

1 tsp vanilla extract

150g/5 oz 70% chocolate or dark chocolate

6 tsp red food colouring

1 1/4 cups heavy/thickened cream, cold from fridge (for whipping)

3 tbsp caster sugar / superfine sugar

1 tsp vanilla extract

Optional: 2 tbsp shaved or grated dark chocolate (for decorating)

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 onto it. Attach the pan sides, allowing the excess paper to stick out for easy removal. Butter and line the sides with more baking paper.

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

Step 3: Bloom the gelatine by sprinkling the powder over water in a small bowl. Stir gently, let sit for 5 minutes until it forms a rubbery mass. Microwave for 15 seconds to liquefy, stir, and let cool for 3 to 5 minutes. It must be liquid before adding to avoid lumps.

Step 4: Whip 1 cup of cold heavy cream until stiff peaks form, about 2 to 3 minutes on high speed. Set aside.

Step 5: In a separate bowl, beat the softened cream cheese and sugar for 2 minutes until smooth and fluffy. Add the cooled gelatine liquid and vanilla extract, then beat for another 30 seconds to combine well.

Step 6: Warm the chocolate until melted and lukewarm, then add it along with the red food colouring to the cream cheese mixture. Beat for 1 minute until the color is a deep scarlet red.

Step 7: Gently fold one-third of the whipped cream into the cream cheese mixture until just combined, then fold in the remaining whipped cream until smooth.

Step 8: Pour the filling over the Oreo base in the springform pan. Refrigerate for at least 6 hours, or until fully set.

Step 9: To decorate, release the springform pan sides. Use the baking paper to slide the cheesecake off the base onto a serving platter. Remove all baking paper carefully.

Step 10: Whip 1 1/4 cups of cold heavy cream with 3 tbsp sugar and 1 tsp vanilla extract until softly whipped, about 2 minutes.

Step 11: Spoon or pipe the whipped cream onto the center of the cheesecake, leaving a 2.5cm (1 inch) border. Sprinkle with shaved or grated dark chocolate if desired, then serve.

Tips & Variations

For a more stable whipped cream topping, add a stabilizer or use cream cheese whipped into the cream to prevent deflation.

You can substitute red food colouring with natural alternatives like beetroot powder, though it may slightly alter flavor and color intensity.

Use a good-quality dark chocolate with at least 70% cocoa for a rich, balanced flavor that complements the cream cheese.

If you don’t have a food processor, place cookies in a sealed bag and crush with a rolling pin until finely ground.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days to maintain freshness. Keep the whipped cream topping chilled and add fresh whipped cream just before serving if possible. To rewarm slightly, leave at room temperature for 15 minutes but do not heat in the microwave as it will alter texture.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made up to 2 days in advance. Keep it refrigerated and add the whipped cream topping and chocolate garnish just before serving for the best presentation.

Can I use a different type of cookie for the base?

Absolutely! While Oreos add a nice chocolate flavor, you can use graham crackers, digestive biscuits, or any other chocolate cookies you prefer. Adjust the butter quantity slightly if needed to get the right crust consistency.