Red Velvet Cheesecake with Oreo Crust
Learn how to make the delicious red velvet cheesecake with oreo crust step by step with all the tips and tricks to ensure the perfect results.
Ingredients
For the crust
- 2 cups of crushed Oreos
- 4 tablespoons of melted unsalted butter
For the cheesecake
- 32 ounces of softened cream cheese
- 1 ½ cup of granulated sugar
- 3 tablespoons of unsweetened cocoa powder
- 1 cup of sour cream
- 1 tablespoon of white vinegar
- 1 ½ tablespoon of vanilla extract
- 4 eggs, lightly beaten
- 2 ounces of red food coloring for the velvety color
For the frosting
- 3 ounces of cream cheese
- ¼ cup of melted unsalted butter
- 2 cups of powdered sugar
- 2 teaspoons of vanilla extract
Instructions
- Put a large pan filled with water into a preheated oven at 325 to make a water bath for the cheesecake.
- Prepare your springform pan by spraying it with oil and wrapping the bottom from the outside with two layers of aluminum foil tightly.
- Prepare the Oreo crust by mixing the crushed oreos with the melted butter and spread it at the bottom of the pan evenly.
- Beat together the sugar and cream cheese using electric mixer until it’s smooth enough.
- Add in the rest of the ingredients of the filling to be mixed and well combined.
- After pouring the filling on the crust and spreading it evenly, put the pan on the preheated water bath and let it bake for 10 minutes. Lower the temperature of the oven to 300F and leave the pan to bake for 70-80 minutes until the center is firm.
- Leave the pan for 40 minutes after turning the oven off.
- Leave the cheesecake cool on a cooling rack till it reaches room temperature, then transfer it to the fridge to cool overnight.
- Mix the butter and cream cheese in a mixer set on medium speed for 3 minutes to make the delicious frosting.
- Remove the cheesecake from the pan and spread the frosting on top. Enjoy the heavenly cheesecake.