Description
Imagine cutting into a lush, velvety slice of Red Velvet Cheesecake, its vibrant red hue contrasted beautifully against a rich, dark Oreo crust. This cheesecake isn’t just a dessert; it’s an experience. The creamy, smooth texture of the cheesecake, flavored with just the right amount of cocoa and vanilla, melts in your mouth, while the crunchy, buttery base adds a delightful contrast. The addition of a simple garnish of whipped cream and Oreos elevates it from mere baking to a form of art, pleasing both the palate and the eyes.
Ingredients
FOR THE CRUST:
32 Oreo Cookies, (2 sleeves)
6 tbsp unsalted butter
FOR THE RED VELVET CHEESECAKE:
32 oz cream cheese, room temp (4 blocks)
1 cup sugar
1 cup sour cream, room temp
4 eggs, large, room temp
2 tsp vanilla extract
1 tbsp red food coloring
½ cup half n half, room temp
3 tbsp unsweetened cocoa powder
2 tbsp all-purpose flour
GARNISH:
Oreos
Whipped cream
Instructions
FOR THE OREO CRUST:
Preheat your oven to 375° F.
Crush the Oreos in a food processor or place them in a zip-top bag and crush with a rolling pin into small pieces. Transfer to a bowl.
Melt the butter and pour over the crushed Oreos. Mix to combine. The mixture should resemble wet sand.
Spray a 9″ springform pan with baking spray. Press the mixture into the bottom and sides of the pan evenly.
Bake for 8 mins to set the crust.
FOR THE RED VELVET CHEESECAKE:
Lower the oven temperature to 350° F.
In a stand mixer fitted with the paddle attachment, mix cream cheese and sugar on low-medium speed until smooth.
Add sour cream and mix for 1 minute. Then add eggs, vanilla, and red food coloring, mixing until combined.
Stop the mixer to scrape down the sides. Add half n half and mix again.
Add cocoa powder and flour, mixing on low speed until combined. Ensure even mixing by scraping the bowl’s sides and bottom.
Pour the batter into the springform pan and place it on the oven’s top rack.
Place a 9×13” tray filled with 1” water on the lower rack (water bath).
Bake for 45-55 minutes. It’s done when the edges start to brown and pull away from the pan sides, with a jiggly center.
Turn the oven off, crack the door open, and let the cheesecake cool for an hour. Then, cool further on the counter and chill in the refrigerator for at least 4 hours or overnight.
Garnish with Oreos and whipped cream before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
Nutrition
- Calories: 780