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Red Velvet Cheesecake


For the crust:
350g chocolate biscuits
50g ground almonds
100g butter, melted
Cocoa powder, for dusting
For the filling:
400g cream cheese
110g castor sugar
2 eggs
1 tsp vanilla extract
100g dark chocolate, melted
1 ½ tablespoons red food colouring
For the cassis syrup:
¼ cup crème de Cassis (or any berry liqueur)
¼ cup castor sugar


  1. Place the biscuits and ground almonds in a food processor and process until coarse crumbs form.
  2. Add the melted butter and process until well combined.
  3. Line the base of a springform tin with non-stick paper (or line a few smaller springform tins)
  4. Press the crumb mixture into the base of the tin and leave in the fridge.
  5. Preheat the oven to 150°C.
  6. Mix the cream cheese and sugar in a mixing bowl or processor until smooth.
  7. Add the eggs and vanilla and blend well.
  8. Finally pour in the melted chocolate and food colouring and process until well combined.
  9. Pour into the prepared tin (or tins) and bake for 40-45 minutes.
  10. Allow the cake to stand at room temperature for 30 minutes before refrigerating.
  11. Dust with cocoa just before serving.
  12. To make the syrup, place the liqueur and sugar in a small saucepan and bring to the boil.
  13. Allow the syrup to boil rapidly for a few minutes until it has the consistency of a syrup.
  14. Allow the syrup to cool slightly and then drizzle it around the cheesecake and decorate with fresh berries.