Red Velvet Oreo Cheesecake (Print-Friendly Version)
Velvety cream cheese meets Oreo crunch in this decadent chocolate and red velvet dessert perfect for any occasion.
# What You'll Need:
→ Oreo Crust
01 -
24 Oreo cookies, finely crushed
02 -
70 grams unsalted butter, melted
→ Red Velvet Cheesecake Filling
03 -
680 grams full-fat cream cheese, softened
04 -
200 grams granulated sugar
05 -
3 large eggs
06 -
240 grams sour cream or Greek yogurt
07 -
25 grams unsweetened cocoa powder
08 -
15 millilitres vanilla extract
09 -
5 millilitres white vinegar
10 -
2 teaspoons red food coloring, adjusted as needed
11 -
0.5 teaspoon fine salt
→ Topping (Optional)
12 -
240 millilitres heavy whipping cream
13 -
16 grams powdered sugar
14 -
2.5 millilitres vanilla extract
15 -
Extra crushed Oreos, for garnish
# How to Make It:
01 -
Preheat oven to 163°C. Line the bottom of a 23-centimetre springform pan with parchment paper and lightly grease the sides.
02 -
Crush Oreo cookies into fine crumbs using a food processor or a bag and rolling pin. Combine with melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 -
In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently after each addition. Incorporate sour cream, cocoa powder, vanilla extract, white vinegar, red food coloring, and salt. Mix just until fully combined and smooth.
04 -
Pour the red velvet cheesecake batter over cooled Oreo crust. Smooth the surface with a spatula.
05 -
Wrap the outside of the springform pan with aluminum foil. Place pan in a larger baking dish and add roughly 2.5 centimetres of hot water to create a water bath. Bake at 163°C for 50–55 minutes, until edges are set but centre is slightly wobbly. Turn off oven, partially open the oven door, and let cheesecake cool inside for 1 hour.
06 -
Remove cheesecake from oven. Once at room temperature, cover and refrigerate for at least 4 hours or overnight until completely set.
07 -
In a mixing bowl, whisk heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe or spread over chilled cheesecake. Garnish with extra crushed Oreos if desired.
08 -
Detach sides of springform pan, slice cheesecake evenly, and serve chilled for best results.
# Additional Tips:
01 -
For clean slices, dip a sharp knife in hot water and wipe dry between cuts.
02 -
Avoid overmixing the batter after adding eggs to prevent excess air and potential cracks.
03 -
Always let the cheesecake chill thoroughly for optimal texture and flavour development.