Red Velvet Oreo Cheesecake (Printable Version)
Rich cheesecake with red velvet layers, Oreo cookie crust, and a smooth chocolate ganache topping.
# Ingredients Required:
→ Crust
01 -
295 g Oreo cookie crumbs
02 -
70 g unsalted butter, melted
→ Red Velvet Filling
03 -
450 g cream cheese, softened
04 -
150 g granulated sugar
05 -
60 g sour cream
06 -
2 large eggs
07 -
12 g cocoa powder
08 -
7.5 ml vanilla extract
09 -
15 ml red food coloring
→ Chocolate Layer
10 -
225 g semi-sweet chocolate chips
11 -
120 ml heavy cream
→ Garnish
12 -
Whipped cream
13 -
Oreo cookie crumbs
14 -
Whole Oreos
# Guide to Cooking:
01 -
Preheat oven to 163°C. Grease a 23 cm springform pan and line the bottom with parchment paper.
02 -
Combine Oreo crumbs with melted butter and press evenly into the pan base. Bake for 8-10 minutes and then allow to cool.
03 -
Beat cream cheese and sugar until smooth. Incorporate sour cream, eggs, cocoa powder, vanilla extract, and red food coloring until well combined. Pour over cooled crust and smooth surface.
04 -
Beat cream cheese and sugar until smooth in a separate bowl, then blend in sour cream, eggs, and vanilla extract. Carefully pour over the red velvet layer to cover evenly.
05 -
Bake at 163°C for 50-60 minutes until edges are set but center remains slightly jiggly. Turn off oven and leave cheesecake inside with door ajar for 1 hour.
06 -
Refrigerate for at least 6 hours or overnight to ensure proper firmness.
07 -
Heat heavy cream until hot but not boiling. Pour over chocolate chips, let stand 2 minutes, then stir until smooth. Cool slightly before spreading over chilled cheesecake.
08 -
Pipe whipped cream around edges, sprinkle with Oreo crumbs, and decorate with whole Oreos. Slice and serve chilled.
# Extra Suggestions:
01 -
Ensure cream cheese is fully softened before mixing for a smooth texture.
02 -
Allow gradual cooling in the oven to prevent cracking.
03 -
Overnight chilling is essential for optimal texture and flavor.