- 300g digestive biscuits
- 80g butter, melted
- 800g cream cheese, room temperature
- 200g crème fraîche, room temperature
- 180g caster sugar
- 4 eggs, room temperature
- zest of 1 lemon, finely grated
- 1 tbsp cocoa powder, sifted
- 1 tbsp red gel colouring
1. Place digestive biscuits in a food processor and pulse until fine.
2. Mix in the butter, then press into a 24cm round springform tin (only the bottom of the tin – not up the sides).
3. Wrap the underside of the tin tightly in foil. Refrigerate while making the filling.
4. Preheat oven to 120°C.
5. In a bowl, mix together the cream cheese, crème fraîche, caster sugar, eggs and lemon zest until smooth.
6. Transfer ¼ cup of the batter to a bowl, then mix in cocoa powder and red gel colouring.
7. Pour white batter onto the crust, then swirl the red-velvet batter on top. Use a knife or wooden skewer to make a swirly pattern.
8. Place the cheesecake in a bain-marie (water bath), which ensures slow and even cooking. Bake for about 1 hour 30 minutes or until the cheesecake is almost set and the middle is still slightly wobbly.
9. Turn the oven off, leave the cheesecake in the oven and allow it to cool slowly for 30 minutes.
10. Remove from the oven, take it out of the water bath, then leave to cool to room temperature. Once cool, refrigerate for at least four hours or until completely set before removing the tin.