Red Velvet Cheesecake Delight (Printer-Friendly Version)
Velvety layers of rich cake and creamy filling topped with smooth ganache and crunchy Oreos.
# Required Ingredients:
→ Red Velvet Cake
01 -
190 g all-purpose flour
02 -
10 g unsweetened cocoa powder
03 -
2.5 g salt
04 -
115 g unsalted butter, room temperature
05 -
200 g granulated sugar
06 -
120 g sour cream, room temperature
07 -
60 ml vegetable oil
08 -
10 ml pure vanilla extract
09 -
2 large eggs, room temperature
10 -
20 ml red food coloring
11 -
160 ml buttermilk, room temperature
12 -
5 g baking soda
13 -
5 ml white vinegar
→ Oreo Cheesecake Filling
14 -
10 Oreo cookies, filling removed and wafers crushed
15 -
680 g full-fat cream cheese, room temperature
16 -
Reserved Oreo filling from above cookies
17 -
200 g granulated sugar
18 -
8 g cornstarch or all-purpose flour
19 -
240 g sour cream, room temperature
20 -
15 ml pure vanilla extract
21 -
2 large eggs plus 1 egg yolk, room temperature
22 -
15 Oreo cookies, chopped
→ Ganache Topping
23 -
175 g dark chocolate chips
24 -
120 ml heavy cream
→ Decorating
25 -
1 can store-bought cream cheese frosting
26 -
8 chopped Oreos
# Step-by-Step Instructions:
01 -
Set the oven to 175°C. Line a 23 cm springform pan and a 20 cm round cake pan with parchment paper and spray with non-stick spray.
02 -
Whisk together flour, cocoa powder, and salt. In a separate bowl, cream butter and sugar until fluffy. Mix in sour cream, vegetable oil, vanilla extract, beaten eggs, and red food coloring until combined. Alternate adding dry ingredients and buttermilk while mixing. Just before baking, blend baking soda with vinegar and fold into the batter.
03 -
Divide batter evenly between the two prepared pans. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean. Allow cakes to cool completely.
04 -
Process Oreo wafers into fine crumbs. Beat cream cheese with reserved Oreo filling until smooth. Add sugar and cornstarch, mixing well. Incorporate sour cream and vanilla. Add eggs one at a time with one egg yolk, mixing thoroughly. Fold in crushed Oreo crumbs and chopped Oreos.
05 -
Place the cooled 23 cm red velvet cake layer in the springform pan. Pour the Oreo cheesecake filling over it and smooth the surface.
06 -
Place the springform pan inside a larger roasting pan filled halfway with hot water. Bake at 150°C for 90 minutes. After baking, turn off the oven and allow the cheesecake to cool gradually inside with the door ajar, then refrigerate overnight.
07 -
Microwave dark chocolate chips and heavy cream together until melted, stirring until glossy and smooth.
08 -
Pour the ganache evenly over the chilled cheesecake. Crumble any reserved red velvet cake pieces around the sides, pressing gently. Pipe on cream cheese frosting as desired and garnish with chopped Oreos.
# Handy Cooking Tips:
01 -
Use room temperature ingredients for optimal texture. Avoid overmixing to prevent air incorporation which can cause cracks. Baking in a water bath helps maintain moisture and prevents cracking. Refrigerate overnight for best flavor and consistency.