With valentines day around the corner, what better than red velvet can do the rounds. We all know that red is the colour of love so keeping in mind I baked this red velvet cheesecake which symbolises love to every bit. Doesn’t the cheesecake look gorgeous? Moreover I worship the colour red, so be it valentines or any other day of the year, I cant stop praising this colour. When it comes to desserts, cheesecake is another favourite and doing it with red made me extra happy.
I usually like to bake my cheesecakes to avoid using gelatin or agar agar (I fail miserably everytime I do..grrrr). I still have a no bake strawberry gelatinous cheesecake lying in the fridge..haha! I can make the perfect panacotta but when it comes to no bake cheesecakes, I fail mostly and that is why I prefer baking cheesecakes.
Another thing that I want to share is that this is for sure a baked cheesecake but it is eggless. Surprised? Yes, like I always say I try to come up with eggless desserts, so this was another attempt and I passed with flying colours. Befriend condensed milk and you can bake anything and everything on this planet without using eggs.
Still not thought what to do for your special one this valentines day? Now is the time to stop thinking and get baking! I promise this will be the easiest cheesecake you would have ever baked, you just need a handful of ingredients and an hour may be, you will be done in no time. Yes, its that easy. For now, lets get started with the recipe!
- Oreo cookie crumbs - 1 cup
- Melted butter - ⅛ cup
- Cream Cheese - 250 gms
- Fresh Cream - 200 ml (I used Amul)
- Condensed milk - 250 gms to 300gms
- Vanilla essence - 1 tsp (optional)
- Red food colouring (liquid) - 2 tbsp
- For topping:
- Heavy cream - ½ cup
- Preheat the oven for 10 mins at 150 degree celsius.
- Crumble oreos in a food processor to fine crumbs and add melted butter to it. Mix until well combined.
- Now take a 6 inch round spring form tin and press the crumbled oreos to the bottom of the pan using a flat based glass and then even it out using the back of a spoon.
- Once the oven is preheated, bake the crust for 5 to 7 minutes. Once baked keep it aside.
- Now, again preheat the oven at 180 degree celsius.
- Meanwhile prepare the filling.
- In a mixing bowl, add in cream cheese and beat with an electric beater until smooth.
- Slowly add the fresh cream and continue beating. No lumps should remain.
- Now, add in condensed milk and keep beating, you will get a smooth batter.
- At this stage vanilla essence if you like (I did not add), also add the red food colouring. If using gel based colour, little amount will do.
- Mix well using the electric beater.
- Bring the prepared tin with the baked crust and using a rubber spatula, slowly pour mixture over the oreo crust.
- Keep it to bake in the preheated oven for 25 to 35 minutes at 180 degree celsius or until the centre sets.
- Once baked, take it out of the oven and let it cool down completely.
- When cooled, cover and refrigerate for about 4 hours or preferably overnight.
- When the cheesecake sets nicely, whip up the heavy cream to stiff peaks and decorate from top using an offset spatula.
- To create patterns like mine, dab the top of the whipped cream with back of a spoon and you will get those beautiful mini spikes.
- Chill for a while and you red velvet cheesecake is ready to serve.