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Red Velvet Cheesecake with Cream Cheese Frosting Recipe

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3.9 from 27 reviews

  • Author: Patricia
  • Total Time: 9 hours (including cooling and chilling time)
  • Yield: 12 pieces

Description

This red velvet cheesecake combines the rich, velvety flavor of a classic red velvet dessert with the creamy decadence of cheesecake. Featuring a chocolate Oreo cookie crust and topped with tangy cream cheese frosting, it delivers a luxurious texture and vibrant appearance perfect for special occasions or impressive dessert presentations.

Ingredients

Cookie Crust

  • 26 Oreo Cookies (wafers and filling)
  • 5 tablespoons unsalted butter, melted

Red Velvet Cheesecake Filling

  • 24 ounces full-fat cream cheese (680 grams), room temperature
  • 1 1/4 cup granulated sugar (250 grams)
  • 3 tablespoons cocoa powder
  • 3/4 cup sour cream (180 ml), room temperature
  • 1/4 cup buttermilk (60 ml)
  • 2 teaspoons white vinegar
  • 1-2 tablespoons liquid red food coloring, gel or liquid (1 1/2 tablespoons gel recommended)
  • 3 large eggs, room temperature
  • 2 large egg yolks, discard whites
  • Boiling water (for water bath)

Cream Cheese Topping

  • 1/4 cup unsalted butter (56 grams), softened
  • 4 ounces full-fat cream cheese (112 grams), softened
  • 1/4 teaspoon salt
  • 1 – 1 1/2 cups powdered sugar (110 – 165 grams)

Instructions

  1. Preheat and prepare springform pan: Preheat the oven to 350°F (180°C). Wrap the outside of a 9-inch (23 cm) springform pan tightly with aluminum foil at least 4 times to cover bottom, sides, and seams, preventing water leakage during the water bath.
  2. Make Oreo crust: Place the Oreo cookies (including filling) into a food processor and pulse until fine crumbs form, or crush them in a freezer bag with a rolling pin. Mix the cookie crumbs with the melted butter until evenly combined. Press mixture firmly into the bottom and slightly up the sides (about 1/4 inch) of the prepared pan to create a lip.
  3. Bake crust: Bake the crust in the preheated oven for 10 minutes to set it. Remove from the oven but keep oven on.
  4. Prepare cheesecake filling: Beat the cream cheese and granulated sugar until soft and smooth. Scrape down bowl as needed. Add cocoa powder (sift if lumpy) and sour cream, mixing to combine thoroughly. On low speed, carefully mix in buttermilk, white vinegar, vanilla extract, and red food coloring until evenly incorporated. In a separate bowl, whisk eggs and egg yolks. Gradually add eggs to the cream cheese mixture about one-third at a time, beating lightly each addition to avoid overmixing.
  5. Assemble and bake cheesecake: Place the springform pan (wrapped in foil) into a large roasting pan. Pour the cheesecake batter over the crust and smooth the top evenly. Carefully pour boiling water into the roasting pan until about 1/2 to 1 inch deep around the cake pan, creating a water bath. Bake at 350°F (180°C) for 60-70 minutes. The cheesecake should be set at the edges but still slightly jiggly in the center like pudding. Check doneness around 50 minutes to avoid overbaking.
  6. Cool cheesecake: Remove the roasting pan from the oven and allow the cheesecake to cool completely while still in the water bath. Once cooled, remove the springform pan from the roasting pan and refrigerate, covered but unclamped, for at least 6 hours or overnight to chill thoroughly.
  7. Prepare cream cheese topping: Beat softened butter until creamy. Add softened cream cheese and salt, mixing until smooth. Gradually beat in powdered sugar in increments of about 1/2 cup until desired sweetness and texture are achieved.
  8. Finish and serve: Spread the cream cheese frosting over the chilled cheesecake, leaving a small perimeter around the edges free. Refrigerate the finished cheesecake until ready to serve. Before serving, unclamp the springform pan ring. Use a sharp knife (such as a paring knife) to slice through the cake cleanly, ensuring cuts go through the crust as well.

Notes

  • Use full-fat, brick-style cream cheese for best results; avoid spreadable, whipped, or light cream cheese varieties.
  • There are no good substitutes for buttermilk in this recipe; it provides essential acidity for flavor and texture.
  • Nutrition information is an estimate per one of 12 equal slices.
  • Store leftover cheesecake covered in the refrigerator for up to 4 days.
  • If condensation forms on the cream cheese topping after refrigeration, gently dab with a paper towel before serving.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://patriciarecipes.com/red-velvet-cheesecake-with-cream-cheese-frosting-recipe/