No-Bake Red Velvet Cheesecake

Step 1: Turn the base of a 20 cm (8-inch) springform pan upside down so the finished cheesecake can slide off without catching on the lip. Lightly butter the base and press a square of baking paper onto it. Clip the sides onto the base, leaving the paper overhanging the sides for easier removal later. Butter and line the sides with more baking paper.

Step 2: Break the Oreo cookies into pieces by hand and place them in a food processor. Blitz until they become fine crumbs. Add the melted butter and blitz again until combined.

Step 3: Transfer the crumbs to the prepared pan. Press them evenly and firmly over the base, using the underside of a straight-sided, flat-bottomed cup measure if helpful.

Step 4: Pour the water into a small bowl and sprinkle the gelatine powder evenly over the surface. Stir to partly dissolve and leave for 5 minutes, until it forms a firm, rubbery block. Microwave for 15 seconds to turn it back into liquid, then stir. Leave it to cool for 3 to 5 minutes. It must still be liquid when added to the filling; gently re-melt it if needed.

Step 5: Whip the cream on high for 2 to 3 minutes, until stiff peaks form.

Step 6: In a separate bowl, beat the cream cheese and sugar on high for 2 minutes, until fluffy and smooth. Add the cooled gelatine liquid and vanilla, then beat for another 30 seconds to combine.

Step 7: Add the lukewarm melted chocolate and red food colouring. Beat for 1 minute, until well combined. The mixture should be a dark scarlet rather than bright red; the whipped cream will lighten the colour.

Step 8: Add one third of the whipped cream to the cream cheese mixture and gently fold until just combined. Fold in the remaining cream.

Step 9: Pour the mixture into the prepared pan and place it in the fridge for at least 6 hours to set.

Step 10: Release the sides of the springform pan. Use the overhanging paper to slide the cheesecake off the base and onto a serving platter. Peel the paper away from the sides, then slide the paper out from underneath the cake.

Step 11: Put the cream, sugar, and vanilla in a bowl. Beat on high for 2 minutes, until softly whipped.

Step 12: Pile the whipped cream in the middle of the cheesecake, leaving a 2.5 cm (1-inch) border. Sprinkle with shaved chocolate and serve.