Red Velvet Oreo Cheesecake (Printer-Friendly Version)
Velvety red cheesecake with Oreo crust and creamy filling, finished with whipped cream and crushed cookies.
# Required Ingredients:
→ Oreo Crust
01 -
24 Oreo cookies, finely crushed
02 -
70 g unsalted butter, melted
→ Red Velvet Cheesecake Filling
03 -
680 g cream cheese, softened
04 -
200 g granulated sugar
05 -
3 large eggs
06 -
240 g sour cream or Greek yogurt
07 -
25 g unsweetened cocoa powder
08 -
15 ml vanilla extract
09 -
5 ml white vinegar
10 -
10 ml red food coloring, adjust as needed
11 -
2 g salt
→ Whipped Cream Topping (Optional)
12 -
240 ml heavy whipping cream
13 -
16 g powdered sugar
14 -
2.5 ml vanilla extract
15 -
Crushed Oreos, for garnish
# Step-by-Step Instructions:
01 -
Preheat oven to 163°C. Line the bottom of a 23 cm springform pan with parchment paper and lightly grease the sides. Combine Oreo crumbs and melted butter until evenly mixed. Press mixture firmly into the base of the pan. Bake for 10 minutes then set aside to cool.
02 -
In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing briefly after each addition. Blend in sour cream, cocoa powder, vanilla extract, white vinegar, red food coloring, and salt. Mix until homogenous and smooth, adjusting food coloring for desired intensity.
03 -
Pour the filling over the cooled crust, smoothing the top. Wrap the outside of the springform pan in aluminum foil. Place pan in a larger baking dish and pour 2-3 cm of hot water into the outer dish for a water bath. Bake at 163°C for 50–55 minutes until edges are set and center is slightly wobbly.
04 -
Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour to minimize cracking.
05 -
Cover and chill in the refrigerator for at least 4 hours, preferably overnight, until fully set and chilled through.
06 -
Whip heavy cream, powdered sugar, and vanilla extract in a cold bowl until stiff peaks form. Spread or pipe over the chilled cheesecake. Garnish with additional crushed Oreos as desired.
07 -
Remove sides of the springform pan. Slice the cheesecake with a sharp knife dipped in hot water for clean cuts. Serve chilled.
# Handy Cooking Tips:
01 -
For a smoother texture and fewer cracks, avoid overmixing once the eggs are incorporated. Cool gradually and always chill before slicing.
02 -
Using a water bath while baking ensures even cooking and helps maintain a creamy texture.
03 -
For gluten-free adaptation, substitute gluten-free chocolate sandwich cookies for Oreos.