Description
This stunning dessert combines a rich, velvety red velvet cheesecake filling with a crunchy Oreo crust and a light, billowy cream cheese whipped topping. Perfect for special occasions or whenever you want a showstopping treat!
Ingredients
For the Oreo Crust:
24 Oreo cookies (with filling)
5 tablespoons unsalted butter, melted
For the Red Velvet Cheesecake Filling:
600 g (about 2 ½ cups) cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 tablespoon red food coloring
1 teaspoon white vinegar
1/2 teaspoon salt
For the Cream Cheese Whipped Topping:
200 ml heavy whipping cream (cold)
200 g cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
Instructions
Prepare the Crust:
Preheat your oven to 160°C (320°F).
Crush the Oreo cookies into fine crumbs (use a blender or rolling pin).
Mix crumbs with melted butter until combined.
Press firmly into the bottom of a springform pan.
Bake for 8–10 minutes, then let it cool.
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese until smooth and creamy.
Add sugar and mix well.
Add eggs one at a time, mixing gently after each (do not overmix).
Mix in sour cream, heavy cream, and vanilla.
Sift in cocoa powder, then add red food coloring, vinegar, and salt.
Mix until smooth and evenly colored.
Bake the Cheesecake:
Pour the filling over the cooled crust.
Tap the pan lightly to remove air bubbles.
Place the pan in a larger tray with hot water (water bath).
Bake for 50–60 minutes until the center is slightly jiggly.
Turn off the oven, leave the door slightly open, and let it cool inside for 1 hour.
Refrigerate for at least 4 hours (preferably overnight).
Prepare the Topping:
Beat the cream cheese until smooth.
In another bowl, whip the cold heavy cream until soft peaks form.
Add powdered sugar and vanilla to the cream cheese.
Gently fold in the whipped cream until light and fluffy.
Assemble & Serve:
Spread or pipe the whipped topping over the chilled cheesecake.
Decorate with crushed Oreos, red velvet crumbs, or chocolate shavings.
Slice and serve chilled.
Tips for Best Results:
Use room temperature cream cheese for a smooth texture.
Avoid overmixing to prevent cracks.
The water bath helps keep the cheesecake creamy and crack-free.
Chill overnight for the best flavor and texture.
Enjoy your rich, creamy, and visually stunning Red Velvet Cheesecake!