Red Velvet Oreo Cheesecake (Printable Format)
Creamy red velvet cheesecake layered on Oreo crust with rich chocolate ganache.
# Needed Ingredients:
→ Oreo Crust
01 -
26 Oreo cookies, including wafers and filling
02 -
1/3 cup unsalted butter, melted
→ Red Velvet Cheesecake Filling
03 -
24 ounces full-fat brick cream cheese, at room temperature
04 -
1 1/4 cups granulated sugar
05 -
3 tablespoons natural cocoa powder
06 -
3/4 cup sour cream, room temperature
07 -
1/4 cup buttermilk, room temperature
08 -
2 teaspoons distilled white vinegar
09 -
1 to 1 1/2 tablespoons red food coloring, gel or liquid
10 -
4 large eggs, whisked
11 -
Boiling water, for water bath
→ Chocolate Ganache
12 -
4 ounces dark chocolate (about 50% cocoa), finely chopped
13 -
1/2 cup whipping cream or heavy cream (35% milk fat)
→ Topping
14 -
1/2 cup whipping cream, optional
15 -
3 to 4 Oreo cookies, crushed or chopped
# Preparation Steps:
01 -
Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan in heavy-duty aluminum foil at least three times, ensuring both bottom and sides are fully sealed.
02 -
Finely crush Oreo cookies using a food processor or by sealing in a freezer bag and crushing with a rolling pin. Combine crushed cookies with melted butter until evenly moistened.
03 -
Firmly press the cookie mixture into the base and just slightly up the sides of the springform pan.
04 -
Bake the crust in the preheated oven for 8 minutes. Remove from oven and leave oven on.
05 -
In a very large bowl, beat together cream cheese and sugar until smooth. Add cocoa powder and blend until fully incorporated. Scrape down the sides and bottom of bowl as needed.
06 -
With the mixer at low speed, blend in sour cream. Next add buttermilk, vinegar, and food coloring. Mix until just combined.
07 -
Whisk eggs separately, then gently incorporate them into the batter in three additions, mixing until just blended after each addition.
08 -
Set the foil-wrapped springform pan inside a large roasting pan. Pour the cheesecake batter evenly over the baked crust and smooth the surface.
09 -
Pour boiling water into the roasting pan to reach 1/2 to 1 inch up the sides of the springform pan.
10 -
Carefully transfer the roasting pan to the oven and bake for 55 to 65 minutes. The top should look just set and the center should wobble slightly if gently shaken.
11 -
Remove roasting pan from the oven and let the cheesecake cool inside the water bath until water reaches room temperature.
12 -
Transfer springform pan to a cooling rack and allow to cool to room temperature. Cover and refrigerate cheesecake for at least 6 hours or overnight to ensure proper setting.
13 -
Place finely chopped dark chocolate in a heatproof bowl. Heat 1/2 cup cream until almost boiling, then pour over chocolate. Let stand for 2 to 4 minutes, then whisk until smooth. Microwave briefly if needed to fully melt.
14 -
Run a thin, sharp knife around the cooled cheesecake to release from pan. Unclamp the springform ring. If needed, blot surface condensation with a paper towel. Pour ganache over cheesecake and allow it to gently drip down edges. Chill until set.
15 -
Beat reserved 1/2 cup cream to stiff peaks and transfer to a piping bag fitted with a star tip. Pipe rosettes around cheesecake edges. Sprinkle with crushed or chopped Oreos. Slice with a thin, sharp knife, pressing through the crust.
# Supplementary Details:
01 -
Use brick-style cream cheese at room temperature for a smooth filling and chill the cheesecake thoroughly for clean, neat slices.