Description
Red Velvet Cheesecake delivers classic Southern charm with creamy indulgence nestled on a rich Oreo cookie base. Chocolate and cream cheese mingle in perfect harmony, promising pure bliss when dessert lovers slice into this luxurious treat.
Ingredients
Scale
Main Ingredients:
- 32 ounces (907 grams) cream cheese, room temperature
- 4 large eggs, room temperature
- 1 cup (240 milliliters) sour cream, room temperature
- 1 cup (200 grams) sugar
- ½ cup (120 milliliters) half and half, room temperature
Flavor and Color Ingredients:
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons all-purpose flour
Crust and Topping:
- Oreo cookies
- Whipped cream
Instructions
- Prepare the oven by heating it to 375 degrees Fahrenheit (190 degrees Celsius).
- Transform Oreo cookies into fine crumbs using a food processor or by placing them in a resealable plastic bag and crushing with a rolling pin.
- Melt butter and combine thoroughly with the Oreo crumbs until the mixture resembles damp, compacted sand.
- Coat a 9-inch (23-centimeter) springform pan with non-stick baking spray, then firmly press the Oreo mixture across the bottom and up the sides of the pan.
- Prebake the crust for 8 minutes, then reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
- Using a stand mixer with a paddle attachment, cream the cream cheese and sugar on low to medium speed until completely smooth and free of lumps.
- Incorporate sour cream and mix for one minute, then gradually add eggs, vanilla extract, and red food coloring, blending until fully integrated.
- Pause to scrape down the sides of the mixing bowl, ensuring all ingredients are evenly distributed.
- Gently pour in half-and-half, mixing until the batter becomes uniform in texture.
- Sift cocoa powder and flour into the mixture, folding on low speed and carefully scraping the bowl’s edges to maintain a consistent batter.
- Transfer the crimson-hued batter into the prepared springform pan, positioning it on the top rack of the oven.
- Place a large 9×13 inch (23×33 centimeter) baking tray filled with approximately 1 inch (2.5 centimeters) of water on the lower rack to create a moisture-rich baking environment.
- Bake for 45-55 minutes, watching for slight browning around the edges while the center remains slightly wobbly.
- Once baking completes, turn off the oven and crack the door open, allowing the cheesecake to cool gradually inside for one hour.
- Remove from the oven and let cool completely at room temperature before refrigerating for at least 4 hours or overnight.
- Before serving, garnish with crushed Oreo cookies and delicate dollops of whipped cream for an elegant finish.
Notes
- Oreo crumbs create a decadent, crumbly base that elevates the classic cheesecake experience.
- Precise temperature control ensures a silky smooth texture without cracks or overbaking.
- Water bath technique prevents sudden temperature changes, guaranteeing a creamy, luxurious dessert.
- Red food coloring transforms an ordinary cheesecake into a stunning, vibrant showstopper.
- Gradual cooling process helps prevent surface cracking and maintains the cheesecake’s delicate structure.
- Whipped cream and crushed Oreos add a final touch of indulgence and textural contrast.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 335 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg