Red Velvet Cheese Cake

Indulge in the decadence of this Red Velvet Cheesecake, a stunning dessert that combines the iconic flavors of red velvet with the creamy richness of cheesecake. Featuring a buttery Oreo crust, a velvety cheesecake filling with a hint of cocoa, and a vibrant red hue, this show-stopping treat is perfect for special occasions or a luxurious indulgence. Baked to perfection in a water bath to ensure a smooth and crack-free texture, it's then chilled for a silky finish. Top it off with a drizzle of melted white chocolate and a dollop of whipped cream for an irresistible touch of elegance. Whether you're celebrating Valentine's Day, hosting a party, or treating yourself, this luscious red velvet cheesecake is guaranteed to impress.

Nutriscore Rating: 41/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 12

Ingredients

• 24 pieces Oreos (crushed, for crust)
• 6 tablespoons Unsalted butter (melted, for crust)
• 24 ounces Cream cheese (softened)
• 1.5 cups Granulated sugar
• 1 cup Sour cream
• 3 tablespoons All-purpose flour
• 4 pieces Eggs (large)
• 1.5 teaspoons Vanilla extract
• 0.5 cup Buttermilk
• 2 tablespoons Cocoa powder
• 2 teaspoons Red food coloring
• 4 ounces White chocolate (melted, for topping, optional)
• 0.5 cup Whipped cream (for garnish, optional)

Directions

Step 1

Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

Step 2

Make the crust: In a bowl, combine crushed Oreos and melted butter until the crumbs are evenly coated. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then set aside to cool.

Step 3

Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the sour cream and flour, and mix until combined.

Step 4

Add the eggs one at a time, mixing on low speed after each addition, just until incorporated. Avoid overmixing to prevent air bubbles.

Step 5

Stir in the vanilla extract, buttermilk, cocoa powder, and red food coloring. Mix until the batter is evenly colored and smooth.

Step 6

Pour the batter over the cooled crust, spreading it evenly. Tap the pan gently on the counter to release any trapped air bubbles.

Step 7

Bake the cheesecake in a water bath to prevent cracking. Wrap the outside of the springform pan with aluminum foil to create a waterproof barrier, then place it in a larger roasting pan. Add hot water to the roasting pan until it comes about halfway up the sides of the springform pan.

Step 8

Bake in the preheated oven for 75–90 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.

Step 9

Remove the cheesecake from the water bath and let it cool completely at room temperature, then refrigerate for at least 6 hours or overnight to set.

Step 10

Once set, remove the cheesecake from the springform pan and transfer it to a serving plate. Drizzle melted white chocolate over the top, if desired, and garnish with whipped cream before serving. Enjoy this luscious dessert!

Nutrition Facts

Serving size	2162.5 grams (2162.5g)

Amount per serving	% Daily Value*
Calories	7434

Total Fat 510.50g	654%
Saturated Fat 304.70g	1524%
Polyunsaturated Fat 0.30g
Cholesterol 1950mg	650%
Sodium 3717mg	162%
Total Carbohydrate 655.90g	239%
Dietary Fiber 9.70g	35%
Total Sugars 527.80g
Protein 103.50g	207%

Vitamin D 266IU	1330%
Calcium 1598mg	123%
Iron 14mg	79%
Potassium 2082mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 5.4%

Carbs: 34.4%