Description
This Homemade Red Velvet Cheesecake is a decadent dessert combining the rich flavors of classic red velvet cake with creamy cheesecake. Featuring an Oreo cookie crust, a smooth red velvet-infused cheesecake layer, and a luscious cream cheese frosting, this recipe is perfect for special occasions or indulgent treats.
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 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 during the water bath baking.
- Make the Crust: Mix the crushed Oreo cookies with melted butter until evenly combined. Press this mixture firmly into the bottom and sides of the prepared springform pan. Bake the crust for 10 minutes and then let it cool completely.
- Make the Cheesecake Batter: Reduce the oven temperature to 300°F (150°C). Beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and cocoa powder, mixing thoroughly. Then mix in the sour cream, white vinegar, vanilla extract, and red food coloring. Gently fold in the beaten eggs being careful not to overmix.
- Bake the Cheesecake: Pour the batter over the cooled crust. Place the springform pan inside a larger roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake the cheesecake for 1 hour. After baking, turn off the oven and leave the cheesecake in the water bath for an additional hour to set gently.
- Cool and Refrigerate: Remove the cheesecake from the water bath and cool it on a wire rack to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully chill and firm up.
- Prepare the Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add confectioners’ sugar and vanilla extract, mixing until fully combined and fluffy. Spread the frosting evenly over the chilled cheesecake before serving.
Notes
- Using the water bath helps prevent cracks by baking the cheesecake gently and evenly.
- Room temperature ingredients ensure a smooth, lump-free batter and better texture.
- Wrapping the bottom of the springform pan with foil avoids water leakage into the crust.
- Make sure to cool the cheesecake completely before frosting to prevent melting.
- Red food coloring amount can be adjusted to your preferred depth of red color.
- Chilling the cheesecake overnight yields the best texture and flavor.
