Red Velvet Cheesecake
This Red Velvet Cheesecake is a show-stopping dessert perfect for any special occasion. With a rich, creamy cheesecake filling on an Oreo cookie crust and topped with velvety cream cheese frosting, this cake is sure to impress.
Ingredients
For the Crust:
2 cups 250 g crushed Oreo cookies about 30 cookies
5 tbsp unsalted butter, melted
For the Cheesecake:
32 oz 908 g cream cheese, softened
1 cups 267 g granulated sugar
cup 42 g unsweetened cocoa powder
1 cup 227 g sour cream, room temperature
1 tbsp white vinegar
1 tbsp vanilla extract
1-2 oz red food coloring adjust to desired shade
4 large eggs, room temperature, lightly beaten
For the Frosting:
4 oz 113 g cream cheese, softened
cup 56 g unsalted butter, softened
2 cups 260 g confectioners sugar
1 tsp vanilla extract
Instructions
1 Make the Crust:
Preheat the oven to 350F and move the oven rack to the lower third position just below the center.
Wrap the outer bottom of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil to prevent leaks.
Combine the Oreo cookie crumbs and melted butter. Press the mixture into the bottom and about 2 inches up the sides of the pan.
Bake for 10 minutes and set aside to cool while you prepare the cheesecake filling.
2 Make the Cheesecake Filling:
Reduce the oven temperature to 300F.
In a stand mixer or with a handheld mixer, beat the cream cheese on medium-low speed until smooth and creamy, about 1 minute.
Add sugar and cocoa powder, mixing on medium-low speed until fully combined.
Add sour cream, white vinegar, vanilla extract, and red food coloring. Mix until smooth.
Gently stir in the lightly beaten eggs using a silicone spatula just until incorporated.
Pour the batter over the cooled crust.
Set the cheesecake inside a large roasting pan. Carefully fill the roasting pan with enough boiling water to come halfway up the sides of the springform pan.
Bake for 1 hour, or until the edges are set and the center is slightly jiggly. Turn the oven off and leave the cheesecake in the water bath for 1 more hour.
Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the edge of the cheesecake to loosen it from the pan, then let it cool completely.
Once cooled, cover and refrigerate for at least 4 hours, preferably overnight.
3 Make the Frosting:
In a stand mixer or with a handheld mixer, beat together cream cheese and butter until smooth and creamy.
Add confectioners sugar and vanilla extract, beating on low speed until just combined. Increase to medium speed and beat until smooth.
Spread the frosting over the chilled cheesecake.
Serving & Enjoying:
Once the cheesecake is fully chilled, remove the sides of the springform pan. Slice and serve with a dollop of whipped cream or fresh berries if desired.
Prep Time: 1 hour 25 minutes
Cook Time: 1 hour 17 minutes
Additional Time: 4 hours for chilling
Total Time: 6 hours 42 minutes
Servings: 12
This Red Velvet Cheesecake combines the flavors of classic red velvet cake with creamy cheesecake, all topped with a luxurious cream cheese frosting. Its a decadent and beautiful dessert thats perfect for celebrations or as a special treat!