Description
This Homemade Red Velvet Cheesecake combines the rich, creamy texture of classic cheesecake with the bold flavors of red velvet cake. Featuring a crunchy Oreo cookie crust and smooth cocoa-infused filling dyed a vibrant red, this dessert is elegantly finished with a luscious cream cheese frosting. Perfect for special occasions or indulgent treats, it requires careful baking in a water bath to achieve the ideal creamy consistency.
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 from leaking into the pan during baking.
- Make the Crust: Mix the crushed Oreo cookies with the melted unsalted butter until evenly combined. Press this mixture firmly into the bottom and up the sides of the prepared springform pan to form an even crust layer. Bake it for 10 minutes to set, then allow it to cool completely.
- Prepare the Cheesecake Batter: Reduce oven temperature to 300°F (150°C). In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and cocoa powder, mixing well to combine. Stir in the sour cream, white vinegar, vanilla extract, and red food coloring until the mixture is vibrant and evenly colored. Finally, gently fold in the lightly beaten eggs, being careful not to overmix to preserve a smooth texture.
- Bake the Cheesecake: Pour the cheesecake batter over the cooled Oreo crust in the springform pan. Place the pan into a larger roasting pan and carefully pour boiling water halfway up the sides of the springform pan to create a water bath, which helps to prevent cracking and ensures even baking. Bake the cheesecake at 300°F (150°C) for 1 hour. After the baking time, turn off the oven and leave the cheesecake in the water bath with the door closed for an additional hour to gently finish cooking.
- Cool and Chill: Remove the cheesecake from the oven and water bath, then let it cool to room temperature on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavors.
- Prepare and Apply Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until creamy. Gradually add the confectioners’ sugar and vanilla extract, beating until smooth and fluffy. Spread this frosting evenly over the chilled cheesecake before serving.
Notes
- Ensure the cream cheese and eggs are at room temperature to avoid lumps and to achieve a smooth batter.
- Be careful not to overmix the batter after adding eggs to maintain a light texture.
- Wrapping the springform pan in foil is essential to prevent water from leaking into the crust during the water bath.
- The water bath helps prevent cracking and keeps the cheesecake moist.
- The cheesecake benefits from chilling overnight; this improves texture and flavor.
- Use gel-based red food coloring for a vivid color without thinning the batter.
