It's red velvet overload this week! After gorging ourselves on the red velvet pancakes at Local Mbassy we felt inspired to give this Donna Hay red velvet cheesecake recipe a whirl. Let's just say it didn't disappoint ... rich, creamy, delicious and deceptively easy to make. It looks the business too. Add this one to your repertoire!! 






  • 500g plain chocolate biscuits
  • 2/3 cup (40g) almond meal (ground almonds)
  • 200g unsalted butter, melted
  • dutch cocoa, for dusting


  • 500g cream cheese, chopped
  • 1 1/2cups (300g) ricotta
  • 1cup (220g) caster (superfine) sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 200g dark chocolate, melted
  • 3 tablespoons red food colouring 


Place the biscuits and almond meal in the bowl of a food processor and process until coarse crumbs form. Add the butter and process until combined.

Line the base of a 23cm-round lightly greased springform tin with non-stick baking paper.

Using the back of a spoon, press the crumb mixture into the base and sides of the tin. Refrigerate for 30 minutes–1 hour or until cold.

Preheat oven to 140°C (275°F).

To make the filling, place the cream cheese, ricotta and sugar in the bowl of a food processor and process for 2–3 minutes or until smooth.

Scrape down the sides of the bowl, add the eggs and vanilla and process for a further 1 minute. Add the chocolate and food colouring and process until well combined.

Spread the mixture over the base and bake for 40–45 minutes or until set.

Allow the cake to stand at room temperature for 30 minutes before refrigerating for 2–3 hours or until cold.

Dust with the cocoa just before serving.  

Prep Time

25 mins

Cook Time

45-50 mins