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Crimson Velvet Cheesecakes
Deep, dark and unapologetically indulgent, these Crimson Velvet Cheesecakes put a luxurious twist on classic red velvet. Each individual cheesecake features a vivid crimson-red centre with the dense, creamy appearance of baked cheesecake, surrounded by a striking dark chocolate crust that runs around both the base and sides.
Build the chocolate base. Place the chocolate biscuits and ground almonds in a food processor and blitz into coarse, chocolatey crumbs. Pour in the melted butter and pulse again until everything is evenly combined.
Lightly grease 4 x 10cm round springform tins and line the bases with non-stick baking paper.
Divide the biscuit mixture between the tins. Using the back of a spoon, firmly press the crumbs across the bases and up the sides to create a deep chocolate shell. Transfer to the fridge for 30 minutes to 1 hour, or until thoroughly chilled and firm.
Preheat the oven to 140°C.
Make the crimson filling. Add the cream cheese, ricotta and caster sugar to a food processor and blend for 2–3 minutes, until beautifully smooth and creamy.
Scrape down the sides of the bowl, then add the eggs and vanilla. Blend for another 1 minute. Pour in the melted dark chocolate and red food colouring, then process again until the filling is silky, evenly coloured and completely combined.
Divide the crimson cheesecake mixture between the chilled chocolate bases, smoothing the tops. Bake for 40–45 minutes, or until the cheesecakes are just set.
Remove from the oven and leave to cool at room temperature for 30 minutes. Transfer to the fridge and chill for a further 2–3 hours, until completely cold and beautifully firm.
When ready to serve, carefully release the cheesecakes from their tins and finish with a generous dusting of Dutch-process cocoa powder for that dramatic dark chocolate finish.
A few details make all the difference
01
Blitz for the Perfect Texture
Process the chocolate biscuits and ground almonds into coarse, even crumbs rather than a fine powder. This gives the finished crust a little texture while still allowing it to hold together beautifully once the melted butter is added.
02
Press Firmly and Chill
Use the back of a spoon to pack the chocolate crumb mixture firmly across the base and up the sides of each tin. Pay particular attention to the corners where the base meets the sides, then chill for 30 minutes to 1 hour so the shells are firm before filling.
03
Blend Until Silky Smooth
Process the cream cheese, ricotta and sugar until completely smooth before adding the remaining ingredients. Once the eggs, vanilla, melted dark chocolate and colouring go in, blend only until evenly combined. This gives the cheesecake its smooth, luxurious crimson centre.
Why this recipe works
The exterior appears intensely chocolatey and almost black in colour, creating a beautiful contrast with the vibrant red velvet filling. A generous dusting of cocoa powder finishes the top, giving the cheesecakes a sophisticated, truffle-like appearance while reinforcing the rich chocolate character. Cut into one and the contrast becomes even more impressive: a smooth, compact red velvet interior sits against the crumbly dark chocolate shell, making every slice look as decadent as the dessert itself. Served individually, these would make an elegant dinner-party dessert, especially with fresh raspberries, a spoonful of lightly whipped cream or a scattering of dark chocolate curls.
Cook’s notes
Start with room-temperature cheese
Let the cream cheese and ricotta lose their fridge chill before blending. They’ll combine much more smoothly and help create that beautifully silky filling without having to over-process the mixture.
Don’t overbake the centre
Take the cheesecakes out when the edges look set but the very centre still has a gentle wobble. The residual heat will continue to set the filling as the cheesecakes cool, helping preserve that dense, velvety texture rather than making the filling dry.
Give the crust some attention
Press the chocolate crumb mixture particularly firmly where the base meets the sides of the tin. This creates a stronger shell and makes the finished cheesecakes much neater when released from the tins.
Cool before you chill
Keep the 30-minute room-temperature cooling stage from your recipe before transferring the cheesecakes to the fridge. Moving very hot cheesecakes straight into a cold environment can encourage condensation on the surface.
Dust at the last moment
Add the Dutch cocoa just before serving. If it sits on the chilled cheesecake for too long, moisture can darken the powder and take away that elegant, freshly dusted finish.
For beautifully clean slices
use a sharp knife warmed in hot water, wipe it completely dry, then cut. Clean and warm the blade again between slices for a much sharper contrast between the dark chocolate crust and crimson centre.
Build the chocolate base. Place the chocolate biscuits and ground almonds in a food processor and blitz into coarse, chocolatey crumbs. Pour in the melted butter and pulse again until everything is evenly combined.
Lightly grease 4 x 10cm round springform tins and line the bases with non-stick baking paper.
Divide the biscuit mixture between the tins. Using the back of a spoon, firmly press the crumbs across the bases and up the sides to create a deep chocolate shell. Transfer to the fridge for 30 minutes to 1 hour, or until thoroughly chilled and firm.
Preheat the oven to 140°C.
Make the crimson filling. Add the cream cheese, ricotta and caster sugar to a food processor and blend for 2–3 minutes, until beautifully smooth and creamy.
Scrape down the sides of the bowl, then add the eggs and vanilla. Blend for another 1 minute. Pour in the melted dark chocolate and red food colouring, then process again until the filling is silky, evenly coloured and completely combined.
Divide the crimson cheesecake mixture between the chilled chocolate bases, smoothing the tops. Bake for 40–45 minutes, or until the cheesecakes are just set.
Remove from the oven and leave to cool at room temperature for 30 minutes. Transfer to the fridge and chill for a further 2–3 hours, until completely cold and beautifully firm.
When ready to serve, carefully release the cheesecakes from their tins and finish with a generous dusting of Dutch-process cocoa powder for that dramatic dark chocolate finish.
Cook’s notes
Start with room-temperature cheese: Let the cream cheese and ricotta lose their fridge chill before blending. They’ll combine much more smoothly and help create that beautifully silky filling without having to over-process the mixture.
Don’t overbake the centre: Take the cheesecakes out when the edges look set but the very centre still has a gentle wobble. The residual heat will continue to set the filling as the cheesecakes cool, helping preserve that dense, velvety texture rather than making the filling dry.
Give the crust some attention: Press the chocolate crumb mixture particularly firmly where the base meets the sides of the tin. This creates a stronger shell and makes the finished cheesecakes much neater when released from the tins.
Cool before you chill: Keep the 30-minute room-temperature cooling stage from your recipe before transferring the cheesecakes to the fridge. Moving very hot cheesecakes straight into a cold environment can encourage condensation on the surface.
Dust at the last moment: Add the Dutch cocoa just before serving. If it sits on the chilled cheesecake for too long, moisture can darken the powder and take away that elegant, freshly dusted finish.
For beautifully clean slices: use a sharp knife warmed in hot water, wipe it completely dry, then cut. Clean and warm the blade again between slices for a much sharper contrast between the dark chocolate crust and crimson centre.
Cooking mode
Crimson Velvet Cheesecakes
Build the chocolate base. Place the chocolate biscuits and ground almonds in a food processor and blitz into coarse, chocolatey crumbs. Pour in the melted butter and pulse again until everything is evenly combined.
Lightly grease 4 x 10cm round springform tins and line the bases with non-stick baking paper.
Divide the biscuit mixture between the tins. Using the back of a spoon, firmly press the crumbs across the bases and up the sides to create a deep chocolate shell. Transfer to the fridge for 30 minutes to 1 hour, or until thoroughly chilled and firm.
Preheat the oven to 140°C.
Make the crimson filling. Add the cream cheese, ricotta and caster sugar to a food processor and blend for 2–3 minutes, until beautifully smooth and creamy.
Scrape down the sides of the bowl, then add the eggs and vanilla. Blend for another 1 minute. Pour in the melted dark chocolate and red food colouring, then process again until the filling is silky, evenly coloured and completely combined.
Divide the crimson cheesecake mixture between the chilled chocolate bases, smoothing the tops. Bake for 40–45 minutes, or until the cheesecakes are just set.
Remove from the oven and leave to cool at room temperature for 30 minutes. Transfer to the fridge and chill for a further 2–3 hours, until completely cold and beautifully firm.
When ready to serve, carefully release the cheesecakes from their tins and finish with a generous dusting of Dutch-process cocoa powder for that dramatic dark chocolate finish.
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