Description
This Homemade Red Velvet Cheesecake combines the rich, creamy texture of classic cheesecake with the vibrant color and subtle cocoa flavor of red velvet cake. Featuring a buttery Oreo cookie crust and a smooth, velvety filling, it is finished with a luscious cream cheese frosting. Perfect for special occasions or as a decadent dessert to impress your guests.
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 in during the water bath baking.
- Make the Crust: Mix the crushed Oreo cookies with melted 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, then allow it to cool.
- Prepare the Cheesecake Batter: Reduce the oven temperature to 300°F (150°C). In a large bowl, beat the 32 ounces of softened cream cheese until smooth. Add granulated sugar and cocoa powder and continue mixing. Incorporate the sour cream, white vinegar, vanilla extract, and red food coloring, blending until well combined. Gently fold in the lightly beaten eggs to keep the batter light and airy.
- Bake the Cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Place this pan inside a larger roasting pan and fill the larger pan halfway up the sides of the springform pan with boiling water, creating a water bath to ensure even baking and prevent cracking. Bake the cheesecake for 1 hour at 300°F (150°C). After baking, turn off the oven and leave the cheesecake inside the water bath for an additional hour to gradually cool.
- Cool and Chill: Remove the cheesecake from the water bath and cool it on a wire rack. Once at room temperature, refrigerate for at least 4 hours or preferably overnight to allow it to fully set.
- Prepare the Frosting: Using a mixing bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the confectioners’ sugar and vanilla extract, mixing well until the frosting is fluffy.
- Frost and Serve: Once the cheesecake is fully chilled, spread the cream cheese frosting evenly over the top. Slice and serve chilled for a rich and decadent dessert experience.
Notes
- Using room temperature ingredients helps to create a smooth cheesecake batter.
- Wrapping the pan with foil prevents water seepage during the water bath baking.
- The water bath ensures gentle, even baking and reduces the risk of cracking.
- For food coloring, gel-based red coloring is preferred for vibrant color without altering batter consistency.
- Refrigerate the cheesecake overnight for best texture and flavor development.
- Leftover cheesecake should be stored covered in the refrigerator and consumed within 3-4 days.
