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Red Velvet Cheesecake

Decadent Red Velvet Cheesecake That's Irresistibly Creamy

This Red Velvet Cheesecake combines the classic charm of red velvet cake with a creamy Oreo-infused layer, making it a visually stunning and delightful dessert.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 3 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for gluten-free
  • 1 cup Cocoa Powder
  • 1 tsp Salt
  • 1 cup Butter Use unsalted for better salt control
  • 2 cups Granulated Sugar
  • 1 cup Sour Cream
  • 1 cup Vegetable Oil
  • 2 tsp Vanilla Extract
  • 3 large Eggs Use room temperature for better mixing
  • 1 tbsp Red Food Coloring
  • 1 cup Buttermilk
  • 1 tsp Baking Soda
  • 1 tbsp Vinegar
For the Cheesecake Filling
  • 15 pieces Oreos Crushed
  • 16 oz Cream Cheese Use full-fat for best texture
  • 1 tbsp Cornstarch
  • 1 cup Heavy Cream Used for ganache
  • 1 cup Dark Chocolate Chips For ganache topping

Equipment

  • 9-inch springform pan
  • 8-inch round cake pan
  • Mixing bowls
  • Whisk
  • spatula
  • pan spray
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 9-inch springform pan and an 8-inch round cake pan with parchment paper and spray with non-stick spray.
  2. In a mixing bowl, whisk together the flour, cocoa powder, and salt until uniformly combined.
  3. Cream the butter and sugar until light and fluffy. Blend in the sour cream, vegetable oil, vanilla extract, eggs, and red food coloring until smooth.
  4. Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Add baking soda and vinegar, stirring gently until just combined.
  5. Divide the batter into prepared pans and bake for 18-20 minutes until springy. Allow to cool in pans for 10 minutes before transferring to wire racks.
  6. Crush Oreos and mix with cream cheese, sugar, cornstarch, sour cream, vanilla extract, and eggs until smooth.
  7. Place one red velvet layer in the springform pan, pour cheesecake mixture over, and top with the second layer.
  8. Bake in a water bath at 300°F (150°C) for about 90 minutes until the center is set and slightly jiggly.
  9. Turn off the oven, crack the door, and cool in the oven for at least an hour, then refrigerate overnight.
  10. Heat heavy cream until simmering, then add chocolate chips and stir until melted and smooth for ganache.
  11. Remove cheesecake from the pan, pour ganache over the top and let it cascade down the sides. Serve with berries or chocolate sauce.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature and mix the batter just until combined to avoid cracks.

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