This creamy red velvet cheesecake recipe is a show-stopping dessert suitable for many occasions. The silky red velvet batter sits on an Oreo cookie crust and is topped with cream cheese frosting.
Prep Time 1 hourhour25 minutesminutes
Cook Time 1 hourhour17 minutesminutes
Additional Time 4 hourshours
Total Time 6 hourshours42 minutesminutes
Servings 12
Ingredients
For the crust
2 ½cups(250g)crushed Oreo cookies, about 30 cookies
Move the oven rack to the lower third position (the notch right below the center of the oven) and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil.
Combine the Oreo cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
Make the cheesecake
Reduce the oven temperature to 300ºF.
In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the cream cheese on medium-low speed until smooth and creamy, about 1 minute.
Add the sugar and cocoa powder. Mix on medium-low speed until well combined. Add the sour cream, vinegar, vanilla, and food coloring; mix on medium-low speed until smooth.
Using a silicone spatula, gently stir in the eggs just until combined.
Pour the batter over the prepared crust. Set the cheesecake inside a large roasting pan and carefully slide the pan onto the oven rack.
Very carefully fill the roasting pan with enough boiling water to come halfway up the springform pan.
Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.
Remove the sides of the pan just before serving.
Make the Frosting
In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese and butter together until smooth and creamy.
Add the sugar and vanilla. Beat on low until just incorporated then turn the mixer to medium speed and beat until smooth.
Spread over chilled cheesecake.
Notes
Food coloring: I used 1.5 ounces in my cheesecake. Start with 1 ounce, then add a little more until you reach the color you desire.
You can line the inside bottom of the springform pan with parchment paper or aluminum foil if desired. It's not completely necessary but does make it easier if you plan to transfer the cheesecake to a serving platter.
Oven temperatures can vary which means your cheesecake may need more time to bake. You'll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn't look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.