Ingredients (10)
- 2 x 133g packets red velvet Oreo cookies
- 80g butter, melted
- 2 1/2 tsp gelatine powder
- 500g cream cheese, at room temperature, chopped
- 2/3 cup caster sugar
- 3 tsp vanilla extract
- 3/4 cup Baileys Red Velvet Cupcake Irish cream liqueur
- 1 1/2 cups thickened cream
- 1/4 cup (60ml) Extra Baileys Red Velvet Cupcake Irish cream liqueur, to drizzle
- Dried strawberry crisp, to serve
Method
Show ingredient quantity- Step 1 Grease a 20cm-round (base) springform pan. Line base and side with baking paper.
- Step 2 Place cookies2 x 133g packets red velvet Oreo cookies in a food processor. Process until fine crumbs. Add butter80g butter, melted. Process until combined. Press biscuit mixture over base and side of prepared pan. Refrigerate until required.
- Step 3 Place 1/4 cup of boiling water in a small heatproof jug. Sprinkle with gelatine2 1/2 tsp gelatine powder. Whisk with a fork until dissolved. Set aside to cool slightly.
- Step 4 Using an electric mixer, beat cream cheese500g cream cheese, at room temperature, chopped until smooth. Add sugar2/3 cup caster sugar and vanilla3 tsp vanilla extract. Beat until combined. Gradually add and half the cream1 1/2 cups thickened cream. Beat until well combined and thickened. Beat in gelatine mixture until combined. Pour cheesecake mixture into prepared pan. Refrigerate for at least 4 hours or overnight until set.
- Step 5 Remove cake from pan and place on a serving plate. Using an electric mixer, beat remaining cream until soft peaks form. Top cake with cream1/4 cup (60ml) Extra Red Velvet Cupcake Irish cream liqueur, to drizzle and drizzle with extra . Serve sprinkled with crumbled dried strawberryDried strawberry crisp, to serve.