There are two things we love more than almost anything else in the world: color Y dessert. This indulgent and delicious red velvet cheesecake recipe satisfies our perpetual cravings. Topped with Oreos and as pretty as it is delicious, this concoction from Ruth in sinful kitchen is on our list of prepared dishes for this holiday season. We’ll let Ruth handle it from here!
Oreo Red Velvet Cheesecake has long been a favorite in my family. From the subtle chocolate flavor to the perfect crunch of the Oreo crust, this dessert is perfect!
Let’s not forget a generous spoonful of whipped cream to finish each bite with a touch of freshness. While you may think red velvet is limited to Christmas and Valentine’s Day, red velvet is perfect for any occasion!
I make this cheesecake using a slow chill method instead of a water bath (sea bath). I believe this slow cooling method is the only way to achieve a crack-free cake.
If you’re looking to make mini cheesecakes, you can find the instructions below.
What is red velvet?
Simply put, red velvet is a vanilla cake with a little bit of cocoa powder. Or another way to think of it as a cake with a very smooth chocolate flavor. Red velvet cake is traditionally made with buttermilk to give it a slightly tart finish.
It is generally believed that the red velvet cake originated during the Victorian era. The red color resulted from vinegar combined with non-Dutch processed cocoa powder. This interaction caused the cake to take on a reddish-brown hue.
During World War I, the ingredients changed, but consumers still wanted the classic red color. To maintain the red color, beetroot juice was added. Today, red coloring usually comes from red gel food coloring.
How to Bake a Perfect Oreo Red Velvet Cheesecake
Photo via Sinful Kitchen
Ingredients:
For the crust:
- 36 Oreos +10 – 12 for decoration
- 4 tablespoons (57g) butter, melted
- 2 tablespoons (24g) white granulated sugar
For the cheesecake:
- 24 ounces (680 grams) full-fat cream cheese (3 blocks) softened at room temperature.
- 1 and ⅓ cup (270 g) white granulated sugar
- 1 cup (249g) sour cream, room temperature
- 3 tablespoons (16 g) cocoa powder, sifted
- 1 pinch of salt
- 1 teaspoon (4g) vanilla extract
- 3-6 drops red gel food coloring (add more for a darker color)
- 4 large eggs, room temperature
For the Whipped Cream:
- 2 cups (476g) heavy cream
- 1 teaspoon (4g) vanilla
- ½ cup (60g) icing sugar
Addresses:
Time required: 2 hours and 15 minutes.
- Preheat oven to 325F/160C. Line the bottom of a springform pan with aluminum foil. Place the Oreos in a food processor with the filling and pulse until the cookies are fine crumbs. Add melted butter and sugar. Pulse until fully combined.
- Evenly distribute the cookie crumbs in the bottom of the springform pan. Firmly press the crumbs into place. Bake for 10 minutes. Remove from oven and cool completely before filling with cream cheese mixture.
- Preheat oven to 325F/160C. Bring cream cheese, sour cream, and eggs to room temperature.
- Start with a large bowl and a mixer, either a hand mixer or a stand mixer fitted with the paddle attachment. Turn mixer on low speed, eventually working up to medium speed, beat cream cheese and sugar until well combined, about 3 to 5 minutes. Add sour cream and mix for 2 minutes. Add the cocoa powder and vanilla, and mix for 2 minutes. Add red food coloring until desired color is achieved, and mix until color is even. *During the mixing process, scrape down the sides of the bowl as necessary to ensure all ingredients are well combined.
- In a separate bowl, gently beat the eggs with a whisk or fork. Then add the eggs to the cream cheese mixture and mix on low until the eggs are just incorporated about 1 minute. *Note: Just beat the eggs and mix. Overbeating brings too much air into the eggs and results in cracks.
- Pour the batter into the prebaked Oreo crust. Tap the pan on the counter to release any air bubbles. Place the cheesecake on a baking sheet. Then place the baking sheet on the middle rack of the oven and bake at 325F/160C for 30 minutes.
- Without opening the door, lower the temperature to 250F/120C and bake for an additional 45 minutes.
- Without opening the door, turn off the oven and reserve the cheesecake inside for 30 minutes. After 30 minutes have passed, just crack open the oven door and hold it open with a wooden spoon. Leave the cheesecake like this for 1 hour. After an hour, remove from the oven and sit on the counter for 3 to 4 hours. After 3-4 hours, your cheesecake has set.
- Cover with plastic wrap and place in the refrigerator for at least 6 hours before serving.
- In a medium bowl, beat the heavy cream until you can see traces in the cream. Add vanilla and icing sugar.
- Fill a piping bag with whipped cream and fit it with a flower tip in the shape of a large drop. Arrange large flowers around the edge and place an Oreo in each drooping flower.
Substitutions and Alternatives
As with most recipes, you can modify the recipe to suit your dietary needs, preferences, or what’s in your panty. These are just a few suggestions.
- oreo cookie dough: Oreo cookies may not be everyone’s cup of tea. In that case, you can swap out the Oreos using the same measurements for graham crackers, vanilla wafers, or even animal crackers.
- Gluten-free dough: If you prefer a gluten-free crust, substitute using the same measurements as Oreo cookie crust. Gluten-free dough options include gingerbread cookies, sandwich cookies, biscotti, or brownies!
- Red velvet: If you want a regular cheesecake without the red velvet, skip the cocoa powder and food coloring.
- vegan: Vegan bakers are awesome! They make the most delicious desserts using so many creative ingredients. One day I might bake a vegan version, but until then, I’m more comfortable referring you to another blogger with a tried-and-true recipe than guessing the ingredients. try to use this prescription by Nora Bakes or East Katie’s recipe covered in chocolate.
Photo via Sinful Kitchen
Expert Tips for the Perfect Cheesecake
Cortex: Let’s start with the base. Use a food processor to grind the cookies into a fine crumb. There should not be any pieces. Add the butter and any other flavorings the recipe calls for. Then spread the crumbs evenly across the bottom of your pan. Pack the crumbs tightly. I usually use the bottom of a measuring cup, but a glass or coffee mug works as well. The key here is to pack the crust well, so it doesn’t fall apart when you cut it.
Ingredients: Always use all the fat. Low-fat cream cheese has a grainy texture. Second, all dairy products must be at room temperature. This allows all the ingredients to mix smoothly and prevents lumps!
ingredients time: I use a stand mixer and mix together the cream cheese and sour cream until the two are perfectly blended. Lightly beat the eggs by hand in a separate bowl. Then add the eggs to the cream cheese mixture and mix lightly. This is the key to having a cheesecake that doesn’t crack!
Let me explain… When the eggs are too mixed with the batter; excess mix introduces air. Air expands and contracts in the cooking process, which causes cracks.
Long Slow Bake: Over the years I have tried just about every method of baking a cheesecake, including the water bath method. Each time it resulted in cracks, except when I made the cake using a long slow bake method. Here is the method I swear by. Preheat your oven to 325F and bake for 30 minutes. Without opening the door, lower the temperature to 250 and bake for an additional 45 minutes. Without opening the door, turn off the oven and reserve the cheesecake inside for 30 minutes. Then just crack open the oven door and hold it open with a wooden spoon. Leave it like that for 1 hour. After an hour, remove from the oven and sit on the counter for 3 to 4 hours.
How to make the Mini Cupcake version
Photo via Sinful Kitchen
Using the above ingredients, you can make 24 Mini Oreo Red Velvet Cheesecakes. Cut the recipe in half to make 12.
Start by placing cupcake liners in your muffin tins. Follow the directions for making the crust, but reduce the baking time by 1-2 minutes. Once the crust has cooled, evenly distribute the batter between the muffin cups. Bake at 350f for 15-17 minutes.
When the edges are set and the center is a bit wobbly, the cheesecake is done baking. At this point, remove it from the oven and cool it to room temperature.
Storage
Refrigerator: For best results, store without the whipped cream in an airtight container. About 30 minutes before you plan to eat, set it out on your counter and allow it to come to room temperature.
Freezer: Cool and bring to room temperature. Then wrap it well in plastic wrap. When you’re ready to eat cheesecake, move it to the fridge the day before. About 30 minutes before eating, set it out on your counter and let it come to room temperature.
Thanks Ruth!
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