Red Velvet Cheesecake (Print Version)

Ingredients:

01 - All-purpose flour: 1 1/2 cups, for structure.
02 - Unsweetened cocoa powder: 2 tsp, for a hint of chocolate flavor.
03 - Salt: 1/2 tsp, to enhance flavor.
04 - Unsalted butter: 1/2 cup, at room temperature, for moisture.
05 - Granulated sugar: 1 cup, for sweetness.
06 - Sour cream: 1/2 cup, at room temperature, for moistness.
07 - Vegetable oil: 1/4 cup, to keep the cake moist.
08 - Pure vanilla extract: 2 tsp, for flavor.
09 - Large eggs: 2, at room temperature, for structure.
10 - Red food coloring: 4 tsp, for classic red velvet color.
11 - Buttermilk: 2/3 cup, at room temperature, for tenderness.
12 - Baking soda: 1 tsp, to help the cake rise.
13 - White vinegar: 1 tsp, to activate the baking soda.
14 - Oreos (filling removed, wafers crushed): 10, for the crust.
15 - Full-fat cream cheese: 24 oz, at room temperature, for creaminess.
16 - Oreo filling: from the above 10 Oreos, to enhance flavor.
17 - Granulated sugar: 1 cup, to sweeten the cheesecake.
18 - Cornstarch (or all-purpose flour): 1 tbsp, for thickening.
19 - Sour cream: 1 cup, at room temperature, for creaminess.
20 - Pure vanilla extract: 1 tbsp, for flavor.
21 - Large eggs + 1 egg yolk: at room temperature, for structure.
22 - Oreos (chopped): 15, for added crunch.
23 - Dark chocolate chips: 1 cup, for a rich topping.
24 - Heavy cream: 1/2 cup, to make the ganache smooth.
25 - Store-bought cream cheese frosting: 1 can, for decorating.
26 - Chopped Oreos: 8, for garnish.

Instructions:

01 - Red Velvet Cake Bottom: Preheat 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. Whisk together flour, cocoa, and salt. In a separate bowl, 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.
02 - Oreo Cheesecake Filling: 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 the cheesecake mixture over the cooled cake base in the springform pan.
03 - Baking: Bake in a water bath at 300°F for about 1 hour and 30 minutes. Cool gradually in the oven, then refrigerate overnight.
04 - Ganache Topping: Microwave chocolate chips and heavy cream, stirring until smooth. Pour over the chilled cheesecake.
05 - To Decorate: Crumble the reserved red velvet cake and press onto the sides of the cheesecake. Decorate with cream cheese frosting and chopped Oreos.

Notes:

01 - This dessert combines the best of red velvet cake and Oreo cheesecake, creating a truly indulgent treat.
02 - Using room temperature ingredients ensures a smoother, more even filling.
03 - Cooling the cheesecake gradually in the oven helps prevent cracking.

Back