Desserts

Red Velvet Cheesecake

INSTRUCTIONS

Step 1:: Preheat the oven to 350°F. Line a 9-inch springform pan and an 8-inch round cake pan with parchment paper; spray with non-stick spray.
Step 2:: Whisk together flour, cocoa, and salt. Cream butter and sugar until fluffy, then mix in sour cream, oil, vanilla, eggs, and red food coloring. Gradually add dry ingredients and buttermilk, followed by baking soda and vinegar. Divide the batter between the pans and bake for 18-20 minutes. Cool completely.
Step 3:: Blend Oreo wafers into fine crumbs. Beat cream cheese with Oreo filling, sugar, and cornstarch until smooth. Add sour cream, vanilla, eggs, and egg yolk, mixing well. Fold in Oreo crumbs and chopped Oreos. Pour over the cooled cake base in the springform pan.
Step 4:: Bake in a water bath at 300°F for about 1 hour and 30 minutes. Cool gradually in the oven, then refrigerate overnight.
Step 5:: Microwave chocolate chips and heavy cream, stirring until smooth. Pour over the chilled cheesecake.
Step 6:: Crumble the reserved red velvet cake and press onto the sides of the cheesecake. Decorate with cream cheese frosting and chopped Oreos.

Serving and Storage Tips

Refrigerate the cheesecake for at least 8 hours or overnight for best results.
Store in an airtight container in the refrigerator for up to 5 days.

Helpful Notes

Using room temperature ingredients helps achieve a smooth cheesecake filling.
To prevent the cheesecake from cracking, bake it in a water bath and allow it to cool gradually in the oven.

Tips from Well-Known Chefs

For a more intense red color, add an extra teaspoon of red food coloring.

Why You’ll Love Red Velvet Oreo Cheesecake

This dessert brings together the best of red velvet cake and Oreo cheesecake in a single bite. The combination of moist red velvet and creamy cheesecake makes it a delightful treat for celebrations or as a special indulgence.