Epic Red Velvet Cheesecake
Make a stunning red velvet cheesecake with an Oreo crust and cream cheese frosting. This detailed guide uses a water bath for a perfect, crack-free finish.
Ingredients
- 2 1/2 cups crushed Oreo cookies about 30 cookies
- 5 tbsp unsalted butter melted
- 32 oz cream cheese softened
- 1 1/3 cups granulated sugar
- 1/2 cup Dutch-processed cocoa powder
- 1 cup sour cream room temperature
- 1 tbsp white vinegar
- 1-2 oz red food coloring
- 1 tbsp vanilla extract
- 4 large eggs room temperature, lightly beaten
- 4 oz cream cheese softened (for frosting)
- 1/4 cup unsalted butter softened (for frosting)
- 2 cups confectioners' sugar for frosting
- 1 tsp vanilla extract for frosting
Instructions
- Preheat oven to 350°F and wrap a 9-inch springform pan with foil.
- Mix Oreo crumbs and melted butter, then press into the pan bottom and 2 inches up the sides.
- Bake the crust for 10 minutes and let cool; reduce oven to 300°F.
- Beat 32 oz cream cheese until smooth, then add sugar and cocoa powder.
- Mix in sour cream, vinegar, food coloring, and vanilla until smooth.
- Gently stir in the lightly beaten eggs on low speed until just combined.
- Pour batter into the crust and place in a water bath.
- Bake at 300°F for 75-90 minutes until the edges are set.
- Cool slowly in the oven for 1 hour with the door cracked, then chill for 8 hours.
- For frosting, beat 4 oz cream cheese and butter until smooth, then add sugar and vanilla.
- Spread or pipe the frosting onto the chilled cheesecake before serving.