Description
This Homemade 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 cookie crust and a luscious cream cheese frosting, this dessert is perfect for special occasions or anytime you want 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
- Preheat and Prepare 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 seeping in during baking.
- Make the Crust: Mix the crushed Oreo cookies with melted unsalted butter until well combined. Press this mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake the crust for 10 minutes to set, then let it cool.
- Mix the Cheesecake Batter: Reduce the oven temperature to 300°F (150°C). Beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and cocoa powder, mixing thoroughly. Add sour cream, white vinegar, vanilla extract, and red food coloring; mix until fully incorporated. Gently fold in the lightly beaten eggs, being careful not to overmix.
- Assemble and Bake: Pour the cheesecake batter over the cooled Oreo crust in the springform pan. Place the springform pan inside a larger roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 1 hour at 300°F (150°C). After baking, turn off the oven and leave the cheesecake in the water bath with the oven door closed for an additional hour to finish baking gently.
- Cool and Chill: Remove the springform pan from the water bath and let the cheesecake cool on a wire rack. Once cooled, refrigerate it for at least 4 hours or overnight to set completely.
- Prepare Frosting and Serve: For the frosting, beat softened cream cheese and unsalted butter until creamy. Gradually add confectioners’ sugar and vanilla extract, mixing until smooth. Spread the frosting evenly over the chilled cheesecake before serving.
Notes
- Using a water bath prevents cracks and ensures smooth cheesecake texture.
- Room temperature ingredients help achieve a smooth batter.
- Adjust red food coloring intensity according to your preference for color vibrancy.
- Make sure to wrap the springform pan bottom tightly to avoid water leakage.
- Refrigerating overnight improves the flavor and texture.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
