A red velvet cheesecake brings two favorites together in one dessert. The base is a deep red cheesecake filling with a gentle cocoa note and a tangy cream cheese backbone, and the crust is made from crushed Oreos instead of the usual graham crackers.
The result is rich, ultra creamy, and just as good served plain as it is with homemade whipped cream piped on top.
It is also a smart choice for a celebration. The deep red color suits Valentine’s Day, Christmas, anniversaries, and birthday tables, and the finished cheesecake looks far more complicated than it actually is. Danielle Rye of Live Well Bake Often developed this version, and it uses fewer than 10 ingredients. Nine, to be exact.
Nine ingredients, and that is the entire list. The one rule that matters more than any other is temperature: everything should be at room temperature before you begin, because cold ingredients seize up and leave lumps in the filling.
For the Oreo crust
24 Oreos. Leave the filling in the cookies and grind the whole cookies into fine crumbs.
3 tablespoons (45 grams) unsalted butter, melted and slightly cooled.
For the cheesecake filling
24 ounces (680 grams) brick style cream cheese, softened to room temperature. Use full fat blocks. The soft spreadable kind sold in tubs is too thin for a baked cheesecake.
1 cup (240 grams) sour cream, room temperature. It breaks up the heaviness of the cream cheese and makes the filling smoother.
1 1/3 cups (270 grams) granulated sugar. It sweetens the filling and balances the tang of the cream cheese.
3 tablespoons (16 grams) natural unsweetened cocoa powder, sifted. Sifting matters here, since cocoa clumps and those clumps will not beat out later.
1 bottle (1 ounce) red liquid food coloring. The entire bottle goes in.
2 teaspoons pure vanilla extract. Pure extract delivers the strongest flavor.
4 large eggs, room temperature.
A few notes on the choices above. Unsalted butter is the better pick for the crust, because the salt content in salted butter varies from brand to brand. The cocoa powder is sifted so the filling stays smooth.
And if you forget to set the eggs out, place them in a bowl of warm water for 5 to 10 minutes and they will be ready to use.
Set everything on the counter about an hour before you plan to start mixing. It is the easiest way to guarantee a smooth, creamy filling.
How to Make a Red Velvet Cheesecake
Before you touch the filling, put a large pot of water on to boil. That water becomes the water bath later, and having it ready keeps the process moving.
Make the Oreo crust
Preheat the oven to 325°F (163°C). Add the Oreos to a blender or food processor and process until you have fine crumbs.
Scoop the crumbs into a mixing bowl, add the melted butter, and mix until all of the crumbs are moistened.
Scoop the mixture into a 9 inch springform pan and press it firmly into an even layer on the bottom of the pan. The bottom of a measuring cup works well for packing the crust down evenly.
Bake at 325°F (163°C) for 8 to 10 minutes, then remove the pan from the oven and set it aside to cool slightly while you make the filling.
Make the cheesecake filling
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat the cream cheese on low to medium speed until smooth.
Add the sour cream and mix until fully combined.
Add the granulated sugar and cocoa powder and mix until well combined. Then mix in the red food coloring and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed.
In a separate small mixing bowl, lightly beat the eggs. Add them to the cheesecake filling and mix on low speed until just combined, then turn the filling a few times with a rubber spatula to make sure everything is mixed together. Set aside.
Beating the eggs separately and adding them last is not busywork. Overmixing whole eggs whips air into the filling, and trapped air is one of the most common reasons a cheesecake cracks as it bakes.
Assemble and bake in a water bath
Wrap the springform pan with the prebaked Oreo crust in aluminum foil, then place it into a large oven bag. Fold the oven bag down the sides of the pan. This layer keeps water from the bath from leaking into the crust.
Pour the cheesecake filling into the springform pan and smooth it into one even layer. Tap the pan on the counter a couple of times to bring any air bubbles to the top, then use a toothpick or skewer to remove any large bubbles and smooth the surface.
Carefully place the wrapped pan into a large roasting pan. Slowly add the boiling water until it is about 1 inch deep.
Transfer the roasting pan with the cheesecake to the oven and bake at 325°F (163°C) for 60 to 65 minutes, until the edges of the cheesecake are set and the center is still slightly jiggly.
Turn the oven off, crack the oven door slightly, and allow the cheesecake to cool in the warm oven for 1 hour.
Remove the cheesecake from the oven and transfer it to a wire rack to cool completely. Once cooled, cover it tightly and refrigerate for 5 to 6 hours, or overnight.
Run a thin knife around the outside of the cheesecake to loosen it from the pan, carefully release the springform pan, then slice into pieces and serve.
The water bath does real work here. Gentle, even heat keeps this custard style filling from setting too quickly around the edges, which is what opens up deep cracks across the top. The slow cool down in the warm oven works the same way from the other direction, easing the cheesecake from oven heat to room temperature without a shock.
Once the cheesecake is completely chilled, you can serve it plain or pipe homemade whipped cream over the top. Both are good, and the whipped cream adds a light contrast to the dense filling.
Baking Tips
Set all of your ingredients out on the counter about an hour before you start mixing. Room temperature ingredients blend into a smooth, creamy filling, and cold ones do not.
Choose full fat ingredients. Low fat and non fat versions are often too thin, and the finished cheesecake will not be as rich or as thick.
This is a good recipe to prepare a day or two before you plan to serve it, since it needs a long chill regardless.
To tell when the cheesecake is done, check two things. The edges should be set, and the center should still have a slight jiggle when you gently nudge the pan.
If your cheesecake does crack, the usual causes are overmixed eggs, a skipped or too shallow water bath, and skipping the hour of cooling in the warm oven.
For storage, keep leftovers in the refrigerator in an airtight container for up to 4 days. To freeze, wrap the cheesecake tightly and freeze it for up to 3 months, then thaw it overnight in the refrigerator.
If you enjoy baking with red velvet, these Red Velvet Cherry Dream Bars are another dessert worth keeping in your back pocket.
FAQs
How do you make red velvet cheesecake with an Oreo crust?
To make red velvet cheesecake, first bake an Oreo crust from 24 Oreos and 3 tablespoons of melted unsalted butter at 325°F for 8 to 10 minutes. For the filling, beat 24 ounces of room-temperature cream cheese until smooth, then mix in 1 cup of sour cream, 1 1/3 cups of sugar, 3 tablespoons of sifted natural cocoa powder, a 1-ounce bottle of red food coloring, and 2 teaspoons of vanilla. Gently mix in 4 lightly beaten eggs, pour the filling over the crust, and bake in a water bath at 325°F for 60 to 65 minutes until the edges are set and the center is slightly jiggly.
Can you freeze red velvet cheesecake?
Yes, red velvet cheesecake freezes very well for up to 3 months. To freeze, allow the fully cooled cheesecake to chill in the refrigerator first, then wrap it tightly in plastic wrap followed by aluminum foil or place it in a large freezer-safe bag. For easier portioning, you can freeze individual slices. Thaw the cheesecake overnight in the refrigerator before serving.
Why does cheesecake crack and how can you prevent it?
Cheesecake cracks mainly from overmixing the batter after adding eggs, which incorporates too much air, or from skipping or not using enough water in the water bath. To prevent cracking, mix the eggs in on low speed until just combined, always bake the cheesecake in a water bath with about 1 inch of boiling water, and allow the cheesecake to cool slowly in the warm oven with the door cracked for 1 hour after baking.
How long does red velvet cheesecake last in the fridge?
Red velvet cheesecake will stay fresh in the refrigerator for up to 4 days when stored properly. Keep it in an airtight container or cover it tightly with plastic wrap to prevent it from absorbing other odors. For the best texture and flavor, allow the cheesecake to sit at room temperature for about 15 to 20 minutes before serving.
Red Velvet Cheesecake A red velvet cheesecake brings two favorites together in one dessert. The base is a deep red cheesecake filling with a gentle cocoa note and a tangy cream cheese backbone, and the crust is made from crushed Oreos instead of the usual graham crackers.
Total Time:595 min
Yield:81x
Ingredients
Scale
For the crust 24 Oreos 3 tablespoons unsalted butter, melted and slightly cooled
For the cheesecake filling 24 ounces brick-style cream cheese, softened to room temperature 1 cup sour cream, room temperature 1 ⅓ cups granulated sugar 3 tablespoons natural unsweetened cocoa powder, sifted 1 bottle (1-ounce) red liquid food coloring 2 teaspoons pure vanilla extract 4 large eggs, room temperature
Instructions
To make the Oreo crust 1-Preheat the oven to 325°F (163°C): Preheat the oven to 325°F (163°C). Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened. 2-Scoop the mixture into a 9-inch springform: Scoop the mixture into a 9-inch springform pan and firmly press it down into an even layer on the bottom of the pan. 3-Bake at 325°F (163°C) for 8 to: Bake at 325°F (163°C) for 8 to 10 minutes, then remove from the oven and set aside to cool slightly while you make the filling.
To make the cheesecake filling 4-Set a large pot of water to: Set a large pot of water to boil for the water bath before getting started with the filling. 5-In the bowl of a stand mixer: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth. Add the sour cream and mix until fully combined. Add the granulated sugar and cocoa powder and mix until well combined, then mix in the red food coloring and vanilla extract until fully combined, stopping to scrape down the sides of the bowl as needed. 6-In a separate small mixing bowl, lightly: In a separate small mixing bowl, lightly beat the eggs. Add the beaten eggs to the mixing bowl with the cheesecake filling and mix on low speed until just combined. Use a rubber spatula to turn the filling a few times to make sure everything is fully mixed together. Set aside. 7-Wrap the springform pan with the pre-baked: Wrap the springform pan with the pre-baked Oreo crust in aluminum foil, then place into a large oven bag. Fold the oven bag down the sides of the springform pan. 8-Pour the cheesecake filling into the springform: Pour the cheesecake filling into the springform pan and smooth it out into one even layer. Tap the pan on the counter a couple of times to bring any air bubbles to the top, then use a toothpick or skewer to remove any large air bubbles and smooth them out. 9-Carefully place the wrapped springform pan into: Carefully place the wrapped springform pan into a large roasting pan. Slowly add the boiling water you started before the filling into the roasting pan until it is about 1-inch deep. 10-Transfer the roasting pan with the cheesecake: Transfer the roasting pan with the cheesecake to the oven and bake at 325°F (163°C) for 60 to 65 minutes or until the edges of the cheesecake are set and the center is still slightly jiggly. Turn the oven off, crack the oven door slightly, and allow the cheesecake to cool in the warm oven for 1 hour. 11-After the cheesecake has cooled for 1: After the cheesecake has cooled for 1 hour in the oven, remove it from the oven and transfer to a wire rack to cool completely. Once cooled, cover tightly and transfer to the refrigerator to chill for 5 to 6 hours or overnight. 12-Run a thin knife around the outside: Run a thin knife around the outside of the cheesecake to loosen it from the pan, carefully release the springform pan, then slice into pieces, serve, and enjoy!
Last Step:
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