Description

This decadent Red Velvet Cheesecake combines the rich, creamy texture of classic cheesecake with the deep cocoa flavor and signature red color of red velvet cake. Featuring a crunchy Oreo cookie crust, a smooth and velvety cocoa-infused cheesecake filling enhanced with sour cream and a touch of vinegar, and topped with a luscious cream cheese frosting, this dessert promises a perfect balance of flavors and textures ideal for special occasions or any indulgent treat.

Ingredients

Scale

For the crust

2 ½ cups (250 g) crushed Oreo cookies, about 30 cookies
5 tablespoons unsalted butter, melted

For the cheesecake

32 ounces (908 g) cream cheese, softened
1 ⅓ cups (267 g) granulated sugar
½ cup (42 g) Dutch-processed 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

For the 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

Cook Mode Prevent your screen from going dark

Instructions

Make the crust: Move the oven rack to the lower third position (just below the center) and preheat the oven to 350°F. Wrap the outside bottom of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil to prevent leaks. Combine the crushed Oreo cookies with melted butter until evenly mixed. Press this crumb mixture firmly into the bottom and up about 2 inches along the sides of the prepared pan. Bake the crust for 10 minutes, then set it aside to cool while preparing the filling.
Prepare the cheesecake mixture: Reduce the oven temperature to 300°F. In a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the softened cream cheese on medium-low speed until smooth and creamy, approximately 1 minute. Add the granulated sugar and Dutch-processed cocoa powder, mixing again on medium-low speed until incorporated. Then, add the sour cream, white vinegar, vanilla extract, and red food coloring. Continue mixing on medium-low speed until the batter is smooth and evenly colored. Using a silicone spatula, gently fold in the lightly beaten eggs just until combined to avoid overmixing.
Assemble and bake: Pour the cheesecake batter over the cooled Oreo crust in the springform pan. Place the pan inside a large roasting pan on the oven rack. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to ensure even baking and prevent cracking. Bake for 1 hour or until the edges are set and the center is slightly jiggly. After baking, turn off the oven but leave the cheesecake inside the water bath for an additional hour to cool gradually.
Cool and chill: Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the edges to loosen the cake from the pan sides. Let cool completely at room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, to set fully.
Make the frosting: In a mixer, beat the cream cheese and softened butter together until smooth and creamy. Add the confectioners’ sugar and vanilla extract, beating first on low speed until just combined, then increasing to medium speed until the frosting is smooth and fluffy.
Serve: Remove the sides of the springform pan carefully just before serving. Spread the cream cheese frosting evenly over the chilled cheesecake. Slice and enjoy.

Notes

Food coloring: Start with 1 ounce of red food coloring, then add up to 1.5 ounces or more to achieve your preferred red hue.
Springform pan prep: Lining the bottom of the pan with parchment paper or aluminum foil is optional but helps when transferring the cheesecake to a serving platter.
Oven variation: Oven temperatures can vary; if after 1 hour the cheesecake’s edges are firm but the center doesn’t jiggle slightly, continue baking until this stage is reached before turning the oven off.
Water bath: This cheesecake is baked in a water bath; ensure your pan is tightly wrapped and learn how to create a leakproof water bath to avoid water seeping into the cake.
Make-ahead tips: The cheesecake will keep for up to 4 days stored refrigerated and covered. It freezes well for up to 3 months; thaw in the refrigerator overnight before serving.

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 520 kcal
Sugar: 35 g
Sodium: 240 mg
Fat: 38 g
Saturated Fat: 22 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 140 mg