- Serves 12
- 40 minutes
- Difficulty Medium
- 10 Ingredients
Bring a little red velvet into your next sweet treat with this Red Velvet and Raspberry Cheesecake! The tartness of the raspberries (and the touch of sour cream) create the perfect balance to the sweet biscuit base and the condensed milk in the cheesecake. If you can’t find the Red Velvet Tim Tams, just use normal Tim Tams and red colouring when you’re adding the butter to the biscuit base mix.
Ingredients (serves 12)
- 1 packet Adriano Zumbo 'Red Velvet' Tim Tams
- 1 cup All Bran cereal
- 1/2 cup Uncooked Rolled Oats
- 1 tin Condensed Milk
- 750g Cream Cheese
- 1/2 cup Sour Cream
- 1 cup Frozen or Fresh Raspberries
- 1 tbsp Gelatine Powder
- 75g Butter (melted)
- 2 tsp Vanilla Extract
Notes... This recipe was born on day I had to make a dessert to take to a friend's house but had no car to get to the supermarket! What I did have was a packet of Adriano Zumbo's Red Velvet Tim Tams! Voila - a new idea and so on trend with the Red Velvet craze.
- Place the tim tams, the All Bran and the rolled oats into the bowl of a large food processor and blitz until the mixture resembles fine bread crumbs.
- Add the melted butter to this mixture and blitz again to combine well. Press this mixture into the base of a 20cm springform tin. Alternatively you could make mini cheesecakes (like I did in this photo) by using little tiny springform tins. Or you could make this into a cheesecake slice (in which case line a slice tin with baking paper and press into the base).
- Place into the fridge to set.
- Combine softened cream cheese, condensed milk, sour cream and vanilla extract in a large mixing bowl and beat on low for 2 minutes followed by 8 minutes on high.
- Combine 1 tbsp of gelatine powder with 1/2 cup cold water in a glass and then sit the glass in a bowl of hot water. Stir until all lumps are removed and then add to cream cheese mixture and mix very well.
- Gently fold raspberries through the cream cheese mixture being careful to keep the raspberries in one piece if possible.
- Pour the cream cheese mixture onto the red velvet biscuit base and smooth a little if necessary.
- Place into the fridge for at least 6 hours - preferably overnight to set completely.
- Just before serving, finely grate dark chocolate over the top of the cheesecake - use as much or as little as you like. Do this before you remove the outside of the springform tin to give you a nice clean edge on the side of the cheesecake.
- Place a warmed cloth around the outside of the tin - this will loosen the tin without having to run a knife inside the tin. Remove the tin sides and then transfer the cheesecake to a serving platter. Add a few more raspberries or a few chocolate shavings for the finishing touch.
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