Description
This Red Velvet Cheesecake combines the rich, creamy texture of classic cheesecake with the vibrant flavor and color of red velvet cake. Featuring a crunchy Oreo crust and a smooth, cocoa-infused filling, it’s perfect for special occasions or any time you want an indulgent dessert.
Ingredients
Oreo Crust
- 24 Oreos
- 3 tablespoons (45 grams) unsalted butter, melted and slightly cooled
Cheesecake Filling
- 24 ounces (680 grams) brick-style cream cheese, softened to room temperature
- 1 cup (240 grams) sour cream, room temperature
- 1 ⅓ cups (270 grams) granulated sugar
- 3 tablespoons (16 grams) natural unsweetened cocoa powder, sifted
- 1 (1-ounce) bottle red liquid food coloring
- 2 teaspoons pure vanilla extract
- 4 large eggs, room temperature
Instructions
- Prepare Oreo crust: Preheat the oven to 325°F (163°C). Place Oreos in a blender or food processor and pulse until fine crumbs form. Transfer crumbs to a mixing bowl, add melted butter, and mix until all crumbs are moistened.
- Form crust: Press the Oreo mixture firmly into the bottom of a 9-inch springform pan in an even layer.
- Bake crust: Bake the crust for 8 to 10 minutes at 325°F (163°C). Remove from oven and let cool slightly.
- Prepare water bath: Bring a large pot of water to a boil to prepare for the cheesecake’s water bath baking.
- Mix cream cheese: Using a stand mixer fitted with a paddle attachment or a handheld mixer, beat the cream cheese on low to medium speed until smooth.
- Add sour cream: Mix in the sour cream until fully combined.
- Add sugar and cocoa: Incorporate granulated sugar and sifted cocoa powder, mixing well.
- Add color and vanilla: Blend in the red food coloring and vanilla extract, scraping the sides of the bowl as needed for thorough mixing.
- Incorporate eggs: Lightly beat eggs in a separate bowl, then add to the cream cheese mixture. Mix on low speed until just combined, folding gently with a spatula for uniformity.
- Prepare pan for water bath: Wrap the springform pan with the Oreo crust tightly in aluminum foil to prevent leaks. Place wrapped pan inside a large oven bag, folding the bag’s sides around the pan.
- Pour filling: Pour the cheesecake filling into the crust-lined springform pan and smooth the top. Tap gently on the counter to release air bubbles and use a toothpick to pop any remaining bubbles.
- Set up roasting pan: Place the wrapped springform pan into a large roasting pan. Slowly pour boiling water into the roasting pan until it reaches about 1 inch deep around the springform pan.
- Bake cheesecake: Bake at 325°F (163°C) for 60 to 65 minutes, until edges are set and the center slightly jiggles. Turn off oven, crack door open slightly, and let cheesecake cool inside oven for 1 hour.
- Cool and chill: Remove cheesecake from oven and wire rack to cool completely. Cover and refrigerate for 5 to 6 hours or overnight.
- Serve: Run a thin knife around the edges to loosen, release the springform pan, slice, serve, and enjoy!
Notes
- Ensure all dairy ingredients are at room temperature for a smooth filling.
- Wrapping the springform pan well prevents water from seeping into the cheesecake during the water bath baking.
- The water bath helps create a creamy texture and prevents cracking on the cheesecake surface.
- Use a toothpick to pop air bubbles after pouring batter to avoid holes in the final cheesecake.
- Refrigerating overnight yields the best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
