Description
Create a showstopping, layered Red Velvet Cheesecake featuring a rich red velvet cake base, a smooth, decadent cheesecake filling, and a crisp Oreo crust. This recipe brings gourmet artistry to your kitchen, inspired by the joy of shared culinary experiences.
Ingredients
- For the Oreo Crust: 1 1/2 cups crushed Oreo cookies, 1/4 cup melted unsalted butter
- For the Red Velvet Cake Layer: 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 tablespoon unsweetened cocoa powder, 1 teaspoon white vinegar, 1 teaspoon vanilla extract, 1/2 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 tablespoon red food coloring
- For the Cheesecake Layer: 2 (8 ounce) packages cream cheese softened, 3/4 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon white vinegar
Instructions
- Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil for a water bath.
- Prepare the crust: Mix crushed Oreos and melted butter. Press firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
- Prepare the red velvet cake batter: In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt. In a separate bowl, mix buttermilk, oil, vinegar, vanilla, and red food coloring. Add the wet ingredients to the dry ingredients and mix until just combined. Beat in the eggs one at a time.
- Pour the red velvet cake batter evenly over the cooled Oreo crust.
- Prepare the cheesecake filling: Beat the softened cream cheese and sugar until smooth. Beat in the eggs one at a time, followed by the vanilla and vinegar. Do not overmix.
- Gently pour the cheesecake batter over the red velvet cake layer.
- Create a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 60 to 75 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This prevents sudden temperature changes that cause cracking.
- Remove from the water bath, remove the foil, and cool completely on a wire rack. Refrigerate for at least 6 hours, preferably overnight, before serving.
Notes
- For an extra bold red color, use high-quality gel food coloring instead of liquid drops.
- If you want a smoother texture, bring your cream cheese and eggs to room temperature before mixing.
- Serving this chilled enhances the contrast between the cake and the creamy filling.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 130mg