Description
Indulgent red velvet oreo cheesecake blends rich chocolate and creamy cheesecake in a divine dessert fusion. Crumbly oreo crust and luscious cream cheese layers promise a heavenly slice that chocolate and cheesecake enthusiasts will absolutely adore.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 2 cups (240 grams) Oreo cookie crumbs
- 1 cup (240 milliliters) heavy whipping cream
- 1 cup (200 grams) granulated sugar
Supporting Ingredients:
- 5 tablespoons (75 grams) unsalted butter, melted
- 1/4 cup (60 milliliters) sour cream
- 1/4 cup (60 milliliters) buttermilk
- 1/4 cup (25 grams) cocoa powder
- 1 tablespoon red food coloring (gel preferred)
- 2 tablespoons (15 grams) powdered sugar
Garnish and Mix-ins:
- 1 cup (100 grams) crushed Oreos
- 2 teaspoons vanilla extract
- 1/2 teaspoon vanilla extract
- Red velvet cake crumbs (for garnish)
Instructions
- Meticulously crush Oreo cookies into fine, uniform crumbs, ensuring no large chunks remain.
- Melt butter and thoroughly incorporate with cookie crumbs, creating a cohesive, compact mixture.
- Transfer the crumb blend into a springform pan, pressing firmly and evenly across the bottom to form a solid foundation.
- Briefly bake the crust at 325°F for 10 minutes to enhance structural integrity, then allow to cool completely.
- In a spacious mixing bowl, cream together cream cheese and sugar until silky and free of lumps.
- Introduce eggs individually, gently blending after each addition to maintain a smooth consistency.
- Incorporate sour cream, buttermilk, and vanilla extract, stirring until fully integrated.
- Delicately sift cocoa powder into the mixture, whisking until achieving a uniform chocolate tone.
- Gradually add red food coloring, adjusting to create a rich, vibrant crimson hue.
- Gently fold crushed Oreos through the cheesecake batter, distributing evenly without deflating the mixture.
- Carefully pour the filling over the prepared crust, using a spatula to create a level surface.
- Create a water bath by placing the springform pan inside a larger baking dish, filling with hot water halfway up the pan’s exterior.
- Bake for approximately 60 minutes, monitoring until the center remains slightly wobbly but structurally set.
- Switch off the oven, leaving the cheesecake inside with the door slightly ajar, allowing gradual temperature equalization for 60 minutes.
- Remove from oven and permit complete cooling at room temperature.
- Refrigerate the cheesecake for a minimum of 6 hours, preferably overnight, to achieve optimal texture and flavor melding.
- Whip heavy cream with powdered sugar and vanilla until forming stiff, peaks that hold their shape.
- Artfully spread or pipe the whipped cream across the chilled cheesecake’s surface.
- Garnish with additional crushed Oreos and red velvet crumbs for a visually stunning presentation.
Notes
- Prevent Cracking: Use room temperature ingredients and avoid overmixing to keep the cheesecake smooth and crack-free.
- Water Bath Technique: Wrap the springform pan in aluminum foil to prevent water seepage and ensure even baking.
- Color Control: Start with a small amount of red food coloring and gradually add more to achieve the perfect red velvet shade without an artificial taste.
- Gluten-Free Adaptation: Swap regular Oreos with gluten-free chocolate sandwich cookies and use gluten-free flour for the crust to make the dessert celiac-friendly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg