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Bold red velvet cheesecake: 1 smooth secret.

red velvet cheesecake
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You can create a showstopping, decadent Red Velvet Cheesecake that features a rich, creamy cheesecake layer atop a crisp Oreo crust, often including a layer of moist red velvet cake. This recipe aims for that perfect balance of deep cocoa flavor, tanginess, and stunning visual appeal.

Ingredients

Scale
  • 8 oz Oreo cookies, finely crushed
  • 1/4 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1 tablespoon red food coloring (high quality)
  • 1 teaspoon white vinegar
  • 1/2 teaspoon baking soda
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 1/2 cup all-purpose flour (for cake layer)
  • 1/4 cup granulated sugar (for cake layer)
  • 1/4 teaspoon salt (for cake layer)
  • 1 large egg (for cake layer)

Instructions

  1. 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.
  2. Combine the crushed Oreos and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes. Set aside to cool slightly.
  3. In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth. Mix in the sour cream and vanilla extract.
  4. Beat in the eggs one at a time, mixing only until just combined. Do not overmix.
  5. In a separate small bowl, whisk together the flour, red food coloring, vinegar, baking soda, cocoa powder, and buttermilk until just combined into a thin red velvet batter.
  6. Gently fold the dry ingredients mixture into the cream cheese batter until the color is uniform.
  7. Prepare the small red velvet cake portion: Whisk together the remaining flour, sugar, and salt. Whisk in the remaining egg. Stir this mixture into the main cheesecake batter for color and texture.
  8. Pour the cheesecake batter over the cooled Oreo crust.
  9. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
  10. Bake for 50 to 60 minutes, or until the edges are set but the center still has a slight wobble.
  11. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for one hour. This prevents cracking.
  12. Remove from the water bath, remove the foil, and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use a high-quality gel food coloring for the most intense red hue without thinning the batter.
  • The water bath is key to achieving a smooth, crack-free surface.
  • Allow all dairy ingredients, especially the cream cheese, to come fully to room temperature for the creamiest texture.

Nutrition

Find it online: https://savoryskies.com/best-red-velvet-cheesecake-recipe-smooth/