Yield: 8-10 SERVINGS
Prep time: 20 MIN
Cook time: 1 HR 30 MIN
Chilling time: 8 HR
Total time: 9 HR 50 MIN
This Red Velvet Cheesecake is an easy from-scratch cheesecake that is velvety smooth and loaded with rich red velvet flavor. It has a thick chocolate oreo crust and is topped with cream cheese whipped cream.
FOR THE CRUST:
25 oreo cookies
4 tablespoons butter, melted
FOR THE RED VELVET CHEESECAKE:
4 (8-ounce) packages cream cheese, room temperature
1½ cups granulated sugar
¼ cup unsweetened cocoa powder
2 teaspoons vanilla extract
5 large eggs
½ cup full-fat sour cream
¼ cup buttermilk
1 teaspoon vinegar
1.5 ounces red gel food color
FOR THE CREAMCHEESE WHIPPED CREAM:
4 ounces cream cheese, room temperature
1 cup heavy whipped cream
½ cup of powdered sugar
1 teaspoon vanilla extract
TO MAKE THE CRUST:
Grease the sides of a 9-inch springform pan with nonstick cooking spray. Line the sides with parchment paper strips.
Add the oreo cookies in a food processor and pulse until all of the cookies are fine crumbs. If you don’t have a food processor, you can place the cookies in a storage bag and crush them with a rolling pin. I prefer not to do this because the cookie filling sticks to the bag instead of getting worked into the crumbs.
Add the butter to the cookie crumbs and pulse until the crumbs are coated with butter.
Press the cookie crumbs into the bottom of the prepared springform pan. Place in the fridge to set up while you work on the cheesecake.
TO MAKE THE RED VELVET CHEESECAKE:
Preheat the oven to 350°F (177°C).
In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until creamy. Scrape down the bowl. Add in the sugar and cocoa powder and continue to beat until incorporated.
Add in the vanilla extract and then the eggs one at a time. Beat in each egg until incorporated and then add the next. Scrape down the bowl.
Add in the sour cream, buttermilk, vinegar, and red gel food color. Beat on medium until all of the ingredients are worked into the batter. The batter should be a deep red color.
Pour the batter into the prepared pan. Place the springform pan in a slightly larger pan to prevent water from the water bath from leaking into the cheesecake. You can also double wrap the springform pan with heavy-duty tin foil instead.
Place the two pans or foil-wrapped springform pan in an even larger pan. Fill the largest pan with about 1 inch of hot water.
Place in the oven and bake for about 1 hour 20 minutes to 1 hour 30 minutes or until done. To test if the cake is done, gently jiggle the pan. The edges of the cheesecake shouldn’t move and the center would slightly jiggle like jello.
Turn off the oven and open the door slightly. Let the cheesecake cool in the oven for about an hour. Remove from the oven and let cool to room temperature on the counter.
Cover the cooled cheesecake and place it in the fridge overnight or for 8 hours until it’s set up and chilled.
TO MAKE THE CREAM CHEESE WHIPPED CREAM:
In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth and creamy. Scrape down the bowl.
Pour in the heavy cream and continue to beat until soft peaks form.
Add in the powdered sugar and vanilla extract and continue to beat until the whipped cream holds its shape.
Add the whipped cream to a piping bag with a Wilton 1M piping tip and pipe swirls on the chilled cheesecake.
Cut and serve. Cover and store in the fridge.