Red Velvet Cheesecake
This Red Velvet Cheesecake Recipe has a light chocolate flavor, a tang from the buttermilk, and oh so smooth and creamy.
Servings: 10 slices
Ingredients
Crust
- 25 Oreos crushed
- 4 tablespoons butter melted
Cheesecake
- 24 ounces cream cheese room temperature
- 1 1/4 cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup full-fat sour cream
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
- 1 tablespoon red gel food color
Cream Cheese Whipped Cream
- 4 ounces cream cheese room temperature
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Crust
- Preheat the oven to 350 degrees F. Lightly spray the sides of a 9.5-inch springform pan with nonstick baking spray. Place a 3-inch wide parchment strip against the greased sides of the pan.
- Add the 25 Oreos with the filling still in them in a food processor. Pulse until the cookies are all crumbs.
- Add in the melted 4 tablespoons butter and pulse until the butter has coated all of the crumbs.
- Pour the crust mixture into the bottom of the prepared springform pan. Firmly press the crust into the pan as evenly as possible.
- Place the crust in the freezer or fridge to firm up while preparing the cheesecake batter.
Cheesecake
- Add the 24 ounces cream cheese to a large mixing bowl. Using a hand mixer, beat the cream cheese on medium until smooth.
- Add in the 1 1/4 cups granulated sugar and 3 tablespoons unsweetened cocoa powder. Continue to beat until incorporated.
- Add the 1 teaspoon vanilla extract and then the 4 large eggs one at a time. Beat in the eggs just until incorporated and scrape down the sides and bottom of the bowl before adding the next.
- Once all of the eggs are incorporated, add in the 1 cup full-fat sour cream, 1/2 cup buttermilk, 1 teaspoon white vinegar, 1 tablespoon red gel food color. Beat just until everything is incorporated. If the food coloring still has streaks after the buttermilk and heavy cream are incorporated, continue to stir with a spatula instead of a hand mixer.
- Before adding the cheesecake mixture to the pan, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil. You can skip the tin foil and add the cheesecake in a slightly larger pan to keep the cheesecake dry and then place the two pans in a third pan that's filled with about 1 inch of hot water.
- Pour the batter on top of the cookie crust.
- Place the cheesecake in the preheated oven and bake for 1 hour 30 minutes to 1 hour 40 minutes or until the edges of the cheesecake are set and the center slightly jiggles like jello when the pan is jiggled back and forth. The cook time may vary so always give it the jiggle test and bake longer if the center moves like wet batter instead of jello that’s set up.
- Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.
- Once cooled to room temperature, place in the refrigerator overnight to set up.
- Before serving, prepare the cream cheese whipped cream and pipe swirls on top of the cheesecake.
Cream Cheese Whipped Cream
- In a medium bowl, add in the 4 ounces cream cheese. Using a hand mixer, beat on medium speed until smooth.
- Add in the 1 cup heavy whipping cream and continue to beat until soft peaks form.
- Add in the 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Beat until stiff peaks form.
- Add the whipped cream to a piping bag fitted with a star tip and pipe the whipped cream on top of the cheesecake.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 737kcal | Carbohydrates: 58g | Protein: 10g | Fat: 53g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 499mg | Potassium: 291mg | Fiber: 1g | Sugar: 47g | Vitamin A: 1815IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 3mg
