Description
This Homemade Red Velvet Cheesecake combines the rich, creamy texture of classic cheesecake with the deep flavor and vibrant color of red velvet. Featuring a crunchy Oreo cookie crust, a smooth cocoa-infused cheesecake filling enhanced with sour cream and a splash of vinegar, and finished with a luscious cream cheese frosting, this recipe is perfect for special occasions or indulgent dessert lovers.
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 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 unsalted butter in a bowl. Press this mixture firmly into the bottom and up the sides of the prepared springform pan to form the crust. Bake for 10 minutes, then remove and allow it to cool.
- Prepare the Cheesecake Filling: Reduce the oven temperature to 300°F (150°C). In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and cocoa powder, mixing well after each addition. Incorporate the sour cream, white vinegar, vanilla extract, and red food coloring. Gently fold in the lightly beaten eggs until just combined, taking care not to overmix.
- Assemble and Bake: Pour the cheesecake batter over the cooled Oreo crust in the springform pan. Place the pan inside a larger roasting pan and pour boiling water into the outer pan until it reaches halfway up the sides of the springform pan, creating a water bath (bain-marie) for even baking. Bake for 1 hour. Once done, turn off the oven and leave the cheesecake in the water bath inside the oven for another hour to prevent cracks and ensure a creamy texture.
- Cool and Chill: Remove the springform pan from the water bath and place it on a wire rack to cool completely. After it reaches room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set properly.
- Prepare Frosting and Serve: Beat the softened cream cheese and butter together until creamy and smooth. Gradually mix in the confectioners’ sugar and vanilla extract until the frosting is well blended. Spread this frosting evenly over the chilled cheesecake before slicing and serving.
Notes
- Wrapping the springform pan with heavy-duty foil is essential to prevent water from leaking into the crust during the water bath baking.
- Using room temperature ingredients like cream cheese, eggs, and sour cream ensures a smooth, lump-free batter.
- The water bath method helps to bake the cheesecake evenly and prevents cracks.
- You can adjust the amount of red food coloring for your desired intensity of color.
- For best results, chill the cheesecake overnight before frosting and serving.
- Store leftovers covered in the refrigerator for up to 3-4 days.
