Red Velvet Cheese Cake
Indulge in the decadence of this Red Velvet Cheesecake, a stunning dessert that combines the iconic flavors of red velvet with the creamy richness of cheesecake. Featuring a buttery Oreo crust, a velvety cheesecake filling with a hint of cocoa, and a vibrant red hue, this show-stopping treat is perfect for special occasions or a luxurious indulgence. Baked to perfection in a water bath to ensure a smooth and crack-free texture, it's then chilled for a silky finish. Top it off with a drizzle of melted white chocolate and a dollop of whipped cream for an irresistible touch of elegance. Whether you're celebrating Valentine's Day, hosting a party, or treating yourself, this luscious red velvet cheesecake is guaranteed to impress.
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Recipe Information
Ingredients
- 24 pieces Oreos (crushed, for crust)
- 6 tablespoons Unsalted butter (melted, for crust)
- 24 ounces Cream cheese (softened)
- 1.5 cups Granulated sugar
- 1 cup Sour cream
- 3 tablespoons All-purpose flour
- 4 pieces Eggs (large)
- 1.5 teaspoons Vanilla extract
- 0.5 cup Buttermilk
- 2 tablespoons Cocoa powder
- 2 teaspoons Red food coloring
- 4 ounces White chocolate (melted, for topping, optional)
- 0.5 cup Whipped cream (for garnish, optional)
Instructions
Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Make the crust: In a bowl, combine crushed Oreos and melted butter until the crumbs are evenly coated. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool.
Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the sour cream and flour, and mix until combined.
Add the eggs one at a time, mixing on low speed after each addition, just until incorporated. Avoid overmixing to prevent air bubbles.
Stir in the vanilla extract, buttermilk, cocoa powder, and red food coloring. Mix until the batter is evenly colored and smooth.
Pour the batter over the cooled crust, spreading it evenly. Tap the pan gently on the counter to release any trapped air bubbles.
Bake the cheesecake in a water bath to prevent cracking. Wrap the outside of the springform pan with aluminum foil to create a waterproof barrier, then place it in a larger roasting pan. Add hot water to the roasting pan until it comes about halfway up the sides of the springform pan.
Bake in the preheated oven for 75–90 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Remove the cheesecake from the water bath and let it cool completely at room temperature, then refrigerate for at least 6 hours or overnight to set.
Once set, remove the cheesecake from the springform pan and transfer it to a serving plate. Drizzle melted white chocolate over the top, if desired, and garnish with whipped cream before serving. Enjoy this luscious dessert!
Nutrition Facts
Calories |
7434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 510.5 g | 654% | |
| Saturated Fat | 304.7 g | 1524% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1950 mg | 650% | |
| Sodium | 3717 mg | 162% | |
| Total Carbohydrate | 655.9 g | 239% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 527.8 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 1598 mg | 123% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2082 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
