Red Velvet Cheesecake

 This creamy red velvet cheesecake recipe is a show-stopping dessert suitable for many occasions. The silky red velvet batter sits on an Oreo cookie crust and is topped with cream cheese frosting.

This red velvet recipe is not like anything else you've tried. Instead of cake, it's made with cheesecake and the combination is incredible.

A lot of people get confused about what red velvet cake is. The cake got the name because it was so velvety smooth.

This velvety texture is the result of leavening mixed with buttermilk and vinegar. Cocoa powder is also thrown into the reaction to create the signature red color.


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

¼ 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 - SEE NOTE 1

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


Make The Crust

Move the oven rack to the lower third position (the notch right below the center of the oven) and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil. SEE NOTE 2.

Combine the Oreo cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Make The Cheesecake

Reduce the oven temperature to 300ºF. 

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the cream cheese on medium-low speed until smooth and creamy, about 1 minute.

Add the sugar and cocoa powder. Mix on medium-low speed until well combined. Add the sour cream, vinegar, vanilla, and food coloring; mix on medium-low speed until smooth.

Using a silicone spatula, gently stir in the eggs just until combined.

Pour the batter over the prepared crust. Set the cheesecake inside a large roasting pan and carefully slide the pan onto the oven rack.

Very carefully fill the roasting pan with enough boiling water to come halfway up the springform pan.

Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. SEE NOTE 3.

Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.

Remove the sides of the pan just before serving.

Make The Frosting

In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese and butter together until smooth and creamy.

Add the sugar and vanilla. Beat on low until just incorporated then turn the mixer to medium speed and beat until smooth.

Spread over chilled cheesecake.

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