Red velvet cheesecake

Step 1

Inverted pan base - Flip the base of a 20cm / 8" springform pan upside down – this makes it easier to remove the finished cheesecake without the lip in the way. Very lightly butter the pan base, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper stick out the sides (for easy removal later). Butter and line the pan sides with more baking paper.

Step 2

Blitz cookies - Roughly break up Oreos with hands and place in food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined.

Step 3

Press into pan - Transfer crumbs into prepared pan, pressing evenly and firmly on to the base (I use the underside of a straight-sided, flat-bottomed cup measure to do this).

Step 4

Bloom gelatine - Place water in a small bowl then sprinkle the gelatine powder across the surface. Stir to partly dissolve. Set aside 5 minutes. It will turn into a solid rubber; this process is called blooming. Microwave the gelatine for 15 seconds to turn it into liquid, stir, then let it stand for 3 to 5 minutes to cool. But it must be liquid when added into the mixture (else you'll end up with gelatine lumps), so re-melt if needed.

Step 5

Whip the cream until stiff peaks form (2 - 3 minutes on high).

Step 6

Whip cream cheese - In a separate bowl (no need to clean beaters), beat the cream cheese and sugar for 2 minutes on high until fluffy and smooth. Add the cooled gelatine liquid and vanilla, beat another 30 seconds to mix it through well.

Step 7

Make it red! Add the lukewarm melted chocolate and red food colouring. Beat well for 1 minute until well combined. It should be a dark, seductive scarlet red colour rather than bright red, bearing in mind the cream will lighten it a bit.

Step 8

Fold in cream - Add one third of the whipped cream to the cream cheese mixture and gently fold until just combined. Then fold in the remaining cream.

Step 9

Transfer to cake pan - Pour the mixture into the prepared tin and place in the fridge for at least 6 hours to set.

Step 10

Remove cheesecake - Release the sides of the springform pan. Use the paper to slide the cheesecake off the base onto a serving platter. Peel the paper off the sides, then slide the paper out from under the cake.

Step 11

Whip cream - Place the cream, sugar and vanilla in a bowl. Beat on high for 2 minutes until softly whipped. (See here for make-ahead stabilised whipped cream option).

Step 12

Decorate - Pile the whipped cream on the cheesecake in the middle, leaving a 2.5cm/1" border. Sprinkle with shaved chocolate. Serve!