Description
This Homemade Red Velvet Cheesecake combines the rich flavors of traditional red velvet cake with a creamy cheesecake texture. Featuring a crunchy Oreo cookie crust and a luscious cream cheese frosting, this cake is baked using a water bath method to ensure a smooth, crack-free finish. Perfect for special occasions or any time you crave an indulgent dessert.
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
- Preheat Oven and Prepare 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 into the crust during baking.
- Make the Crust: Mix the crushed Oreo cookies with the melted butter until well combined. Press this mixture evenly into the bottom and slightly up the sides of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from oven and allow to cool.
- Prepare the Cheesecake Filling: Reduce the oven temperature to 300°F (150°C). Beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and cocoa powder, mixing thoroughly. Add sour cream, white vinegar, vanilla extract, and red food coloring, mixing to combine. Gently fold in the lightly beaten eggs, ensuring a smooth batter without overmixing.
- Bake the Cheesecake: Pour the cheesecake batter over the cooled crust in the springform pan. Place the pan inside a larger roasting pan and carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake the cheesecake for 1 hour at 300°F (150°C). After baking, turn off the oven and leave the cheesecake in the water bath inside the oven for an additional hour to set gently.
- Cool and Chill: Remove the cheesecake from the oven and water bath. Let it cool on a wire rack to bring it to room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavors.
- Prepare the Frosting: In a bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add the confectioners’ sugar and vanilla extract, mixing until the frosting is fluffy and well combined.
- Frost and Serve: Once the cheesecake is thoroughly chilled, remove it from the springform pan, frost the top evenly with the prepared cream cheese frosting, slice, and serve.
Notes
- Wrapping the springform pan’s bottom with aluminum foil is essential to prevent water from leaking during the water bath baking.
- Using room temperature ingredients ensures a smooth, lump-free cheesecake batter.
- Be careful not to overmix the eggs into the batter to avoid cracking.
- The water bath baking method helps achieve a creamy texture without cracks.
- Allowing the cheesecake to chill overnight will improve its firmness and flavor.
- Red food coloring can be adjusted to achieve your preferred shade of red velvet.
