Name: Red Velvet Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 17 chocolate cream Oreo cookies, crushed -; 1/4 cup butter, melted -; 1 tablespoon sugar -; Filling: -; 3 packages (8 ounces each) cream cheese, softened -; 1-1/2 cups sugar -; 1 cup sour cream -; 1/2 cup buttermilk -; 3 tablespoons baking cocoa -; 2 teaspoons vanilla extract -; 4 large eggs, room temperature, lightly beaten -; 1 bottle (1 ounce) red food coloring -; Frosting: -; 3 ounces cream cheese, softened -; 1/4 cup butter, softened -; 2 cups confectioners' sugar -; 1 teaspoon vanilla extract -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Red Velvet Cheesecake

1. 17 chocolate cream Oreo cookies, crushed -

2. 1/4 cup butter, melted -

3. 1 tablespoon sugar -

4. Filling: -

5. 3 packages (8 ounces each) cream cheese, softened -

6. 1-1/2 cups sugar -

7. 1 cup sour cream -

8. 1/2 cup buttermilk -

9. 3 tablespoons baking cocoa -

10. 2 teaspoons vanilla extract -

11. 4 large eggs, room temperature, lightly beaten -

12. 1 bottle (1 ounce) red food coloring -

13. Frosting: -

14. 3 ounces cream cheese, softened -

15. 1/4 cup butter, softened -

16. 2 cups confectioners' sugar -

17. 1 teaspoon vanilla extract -

How to cook deliciously - Red Velvet Cheesecake

1. Stage

Preheat the oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap the foil around the pan. Editor’s Tip: The point of the foil is to prevent the water bath from seeping into the cheesecake. If you don’t have foil on hand, place the springform pan inside a slightly larger round pan for the same security.

2. Stage

In a small bowl, combine the cookie crumbs, butter and sugar. Press the crust onto the bottom of the prepared pan. Editor’s Tip: For the most even crust possible, spread and press the crust into the springform pan with a measuring cup. Don’t pack it in too tightly, though, or else the crust will be very difficult to cut into after baking.

3. Stage

In a large bowl, use a hand mixer or stand mixer to beat the cream cheese, sugar, sour cream, buttermilk, cocoa and vanilla until smooth and lump-free. Add the eggs, and beat on low speed just until combined. Switch to a rubber spatula and stir in the food coloring. Pour the filling over the crust. Editor’s Tip: Feel free to whip the cream cheese and sour cream together first to really get all the lumps out before adding the other ingredients. Also, once the eggs are added, do as little mixing as possible. Over-whipping eggs in a cheesecake batter will cause the cheesecake to rise and deflate during baking, creating cracks.

4. Stage

Place the springform pan in a large baking pan. Pour 1 inch hot water into the larger baking pan. Editor’s Tip: This is how you make a cheesecake water bath! A water bath helps the cheesecake bake more evenly. Plus, the steam it creates in the oven prevents the cheesecake from drying out and cracking.

5. Stage

Bake the red velvet cheesecake until the center is just set and the top appears dull, 60 to 70 minutes.

6. Stage

Remove the springform pan from the water bath. Cool the cheesecake at room temperature on a wire rack for 10 minutes. Carefully run a knife around the inside edge of the springform pan to loosen the cheesecake from it. Cool the cheesecake at room temperature for one hour longer. Once the cheesecake is completely cooled to room temp, cover it with storage wrap or aluminum foil. Refrigerate the cheesecake overnight. Remove the side of the springform pan.

7. Stage

In a small bowl, use a hand mixer or stand mixer to beat the cream cheese and butter until fluffy. Add the confectioners’ sugar and vanilla, and beat until smooth. Frost the top of the cheesecake. Keep the cheesecake refrigerated until serving.