Red Velvet Cheesecake

5 from 2 reviews

This red velvet cheesecake is perfect for Valentine's Day! It has an Oreo crust, layer of red velvet cheesecake, and a layer of regular cheesecake. It is topped with whipped cream.

Prep Time40

Cook Time1 20

Chilling Time6

Total Time8

Servings: slices

Calories: 554kcal

Author: Stephanie Rutherford

Ingredients

Oreo Crust

3 cups Oreos fine crumb. About 26 Oreos
6 TBSP Unsalted butter melted

Cheesecake

32 oz Cream cheese room temperature
1 cup White granulated sugar
3/4 cup Sour cream room temperature or greek yogurt
1/2 cup Heavy cream room temperature
1 tsp Pure vanilla extract
4 Large eggs room temperature
1 Egg yolk room temperature
1/4 cup Unsweetened cocoa powder I used dutch process
1 tsp Red food gel dye

Whipped Cream

1 1/2 cups Heavy cream
1/4 cup Powdered sugar sifted
1 tsp Pure vanilla extract

US - Metric

Instructions

Oreo Crust

Preheat the oven to 325℉. Spray a 9-inch springform pan with baking spray. Line the bottom with a parchment paper circle and spray again.
Using a food processor, blend the Oreos into a fine crumb (keep the fillings!). In a small bowl, mix the Oreo crumbs and melted butter. Mix until well coated.
3 cups Oreos, 6 TBSP Unsalted butter
Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
Bake for 11 minutes.

Cheesecake

Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes.
32 oz Cream cheese, 1 cup White granulated sugar
Add the sour cream, heavy cream, and vanilla. Mix on medium until combined. Add in the eggs and egg yolk, mix on low speed until just combined.
3/4 cup Sour cream, 1/2 cup Heavy cream, 1 tsp Pure vanilla extract, 1 Egg yolk, 4 Large eggs
Pour 1/3 of the batter into a separate bowl. Add the cocoa powder (make sure it is sifted to avoid lumps), and red food dye to the bowl with 2/3rds of the batter. Mix on low speed until just combined
1/4 cup Unsweetened cocoa powder, 1 tsp Red food gel dye
Spread the red velvet cheesecake batter on top of the crust first. Dollop the regular cheesecake batter on top of the red velvet cheesecake batter. Use an offset icing spatula to spread the batter evenly on top.
Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
Bake for 75-85 minutes. Bake until the edges are set and the middle has a slight jiggle.
Turn off the oven, crack open the door, and let the cheesecake cool for 30 minutes. Then, remove the cheesecake from the water bath (still in the springform pan) and place on a cooling rack. Cool completely.
Wrap the cheesecake in foil and place in the fridge for at least 6 hours or overnight.

Whipped Cream

Using a mixer, metal bowl, and whisk attachment, add the heavy cream, powdered sugar, and vanilla. Beat on high speed until medium peaks form.
1 1/2 cups Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
Take the cheesecake out of the pan, and remove the parchment paper. Spread the whipped cream on top of the cheesecake.

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition