Description
This Homemade Red Velvet Cheesecake combines the rich, velvety flavors of classic red velvet cake with the creamy indulgence of cheesecake. Featuring a crunchy Oreo cookie crust and a luscious, smooth filling enhanced by cocoa and red food coloring, this dessert is sure to impress. Topped with a silky cream cheese frosting, it’s perfect for celebrations or a decadent treat.
Ingredients
Scale
Crust
- 2 ½ cups (250 g) crushed Oreo cookies (about 30 cookies)
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 32 ounces (908 g) cream cheese, softened
- 1 â…“ cups (267 g) granulated sugar
- ½ cup (42 g) cocoa powder
- 1 cup (227 g) sour cream, room temperature
- 1 tablespoon white vinegar
- 1 tablespoon vanilla extract
- 1-2 ounces red food coloring
- 4 large eggs, room temperature, lightly beaten
Frosting
- 4 ounces (113 g) cream cheese, softened
- ¼ cup (56 g) unsalted butter, softened
- 2 cups (260 g) confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent water leakage during the water bath baking.
- Make the Crust: Combine the crushed Oreo cookies with the melted butter until thoroughly mixed. Press this mixture evenly into the bottom and up the sides of the prepared springform pan. Bake the crust for 10 minutes, then remove from the oven and allow it to cool.
- Mix the Cheesecake Filling: Lower the oven temperature to 300°F (150°C). Beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar and cocoa powder, mixing well. Stir in the sour cream, white vinegar, vanilla extract, and red food coloring, blending until fully incorporated. Finally, gently fold in the lightly beaten eggs until just combined, avoiding overmixing.
- Assemble and Bake the Cheesecake: Pour the cheesecake batter over the cooled Oreo crust, spreading evenly. Place the springform pan inside a larger roasting pan and pour boiling water halfway up the sides of the cheesecake pan to create a water bath, which helps bake the cheesecake evenly and prevents cracking. Bake for 1 hour, then turn off the oven and let the cheesecake remain in the water bath for an additional hour to finish setting.
- Cool and Chill: Remove the cheesecake from the oven and water bath, then cool it on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set fully and develop flavor.
- Prepare the Frosting: Beat together the softened cream cheese and butter until creamy and smooth. Gradually add the confectioners’ sugar and vanilla extract, mixing until the frosting is light and fluffy.
- Frost and Serve: Remove the chilled cheesecake from the springform pan and spread the prepared cream cheese frosting evenly over the top. Slice and serve chilled for the best taste and texture.
Notes
- Ensure all dairy ingredients like cream cheese and eggs are at room temperature for a smooth, lump-free batter.
- The water bath helps prevent cracking and ensures even baking of the cheesecake.
- Wrap the springform pan well with foil to avoid water seeping in during baking.
- You can adjust the amount of red food coloring to achieve your preferred shade of red velvet color.
- For best flavor and texture, chill the cheesecake overnight before frosting and serving.
- Use a hot knife when slicing the chilled cheesecake for clean slices.
