Red Velvet Oreo Cheesecake (Print Version)
# Ingredients:
→ Oreo Cookie Crust
01 -
2 cups oreo cookie crumbs (about 25 cookies with centers, 200g)
02 -
1/4 cup granulated sugar (50g)
03 -
1/4 cup salted butter, melted (56g)
→ Red Velvet Cheesecake
04 -
3 cups full-fat cream cheese, room temperature (678g)
05 -
1 cup granulated sugar (200g)
06 -
1/2 cup full-fat sour cream, room temperature (128g)
07 -
1 1/2 Tbsp vanilla extract or vanilla bean paste (18g)
08 -
1 1/2 Tbsp heavy whipping cream, room temperature (22g)
09 -
3 Tbsp cornstarch (24g)
10 -
2 tsp red gel food coloring
11 -
3 large eggs, room temperature (168g)
12 -
1/2 cup chopped up Oreos (about 8 cookies, 45g)
→ Garnish
13 -
1/2 cup dark chocolate chips or chopped chocolate, melted (80g)
14 -
Whipped cream
15 -
1/4 cup chopped up Oreos (30g)
# Instructions:
01 -
Preheat oven to 175°C (350°F). Spray an 8-inch springform pan with non-stick baking spray. Place a parchment round on the bottom and spray the parchment. Using a food processor, crush 25 Oreo cookies into fine crumbs. Add 1/4 cup sugar and 4 Tbsp melted butter, pulsing until crumbs are moist. Press firmly into the pan to form an even crust, reaching about two-thirds up the sides. Bake for 9-10 minutes, remove from the oven, and lower oven temperature to 150°C (300°F). Cool on a wire rack.
02 -
Beat 3 cups room-temperature cream cheese with an electric mixer on medium-high speed for 4-5 minutes until smooth. Add sugar, sour cream, vanilla, heavy cream, cornstarch, and food coloring. Mix on low speed until combined, scraping the bowl as needed. In a separate bowl, whisk 3 eggs and gradually add to the cream cheese mixture on low speed, mixing until smooth and lump-free. Bang the bowl on the countertop to remove air bubbles.
03 -
Pour half of the cheesecake filling onto the cooled crust. Sprinkle 1/2 cup chopped Oreos evenly over the batter, then pour the remaining batter on top. Place the pan on a large cookie sheet to catch leaks and bake at 150°C (300°F) for 12 minutes.
04 -
Without opening the oven door, reduce temperature to 110°C (225°F) and bake for 110-115 minutes. Turn off the oven and let the cheesecake cool inside for 1 hour. Crack the oven door open with a wooden spoon and leave it for another hour. Remove and cool at room temperature for 2 hours. Cover with foil and refrigerate for 3-4 hours or overnight.
05 -
Release the cheesecake from the pan. Drizzle melted chocolate over the top, add whipped cream swirls, and sprinkle chopped Oreos. Cut into slices with a warm, sharp knife. Clean the knife between cuts for neat slices. Store leftovers in an airtight container in the fridge for up to 5 days.
# Notes:
01 -
Ensuring the cream cheese is at room temperature prevents lumps in the filling.
02 -
Baking the cheesecake at a low temperature helps avoid cracks without using a water bath.