Red Velvet Oreo Cheesecake

In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Red Velvet Oreo Cheesecake

Welcome to Adrian Recipes, your go-to source for delectable desserts and culinary inspiration. Today, we’re diving into the delightful world of Red Velvet Oreo Cheesecake. This recipe combines the rich, tangy flavors of classic red velvet with the creamy texture of cheesecake, all on a crunchy Oreo crust. Perfect for special occasions or when you simply crave something indulgent!

Ingredients List

Oreo Crust

• 2 cups Oreo cookie crumbs
• 4 tablespoons unsalted butter, melted

Cheesecake Filling

• 24 ounces cream cheese, softened to room temperature
• 1 cup granulated sugar
• 3 tablespoons cocoa powder
• ¼ cup milk
• 2 teaspoons white vinegar
• ⅓ cup sour cream
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 egg yolk
• Red food dye

Cream Cheese Topping

• 4 ounces cream cheese
• ⅓ cup granulated sugar
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• 1 cup heavy cream

Timing

• Preparation Time: 30 minutes
• Cook Time: 1 hour
• Chill Time: 6 hours (or overnight)
• Total Time: Approximately 8 hours

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C).
2. Line a 9-inch springform pan with parchment paper.
3. In a medium bowl, combine Oreo crumbs and melted butter. Mix with a fork until well blended.
4. Press the mixture into the bottom and slightly up the sides of the prepared pan. Freeze while making the filling.

Step 2: Make the Cheesecake Filling

5. In a large mixing bowl, beat cream cheese until smooth.
6. Add sugar and blend until creamy.
7. Mix in milk, vinegar, vanilla extract, sour cream, and cocoa powder until combined.
8. Add eggs one by one, blending after each addition. Include the egg yolk and red food dye last for a deep, vibrant red.
9. Pour the filling over the Oreo crust. Shake the pan gently to even out the filling.

Step 3: Bake the Cheesecake

10. Bake for 60 minutes. The center should jiggle slightly when done.
11. Turn off the oven and allow the cheesecake to rest inside for another hour.
12. Chill in the refrigerator for at least 6 hours or overnight.

Step 4: Prepare the Topping

13. Blend cream cheese and sugar in a bowl until smooth.
14. Add vanilla extract and salt; mix well.
15. In a separate bowl, whip heavy cream to stiff peaks and fold into the cream cheese mixture.
16. Pipe swirls on top of the cheesecake and serve.

Nutritional Information

• Serving Size: 1 slice
• Calories: 332 kcal
• Carbohydrates: 32g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 12g

Healthier Alternatives for the Recipe

For a lighter version, consider using low-fat cream cheese and reduced-fat Oreo cookies. You can also substitute Greek yogurt for sour cream to lower the fat content without sacrificing flavor.

Serving Suggestions

Pair this cheesecake with a hot cup of espresso or a glass of your favorite dessert wine. Fresh berries make a beautiful, tangy complement to the richness of the cake.

Common Mistakes to Avoid

• Overmixing: Be gentle when folding whipped cream into the topping to avoid deflating it.
• Overbaking: Remove from the oven when the center jiggles slightly to prevent a dry texture.

Storing Tips for the Recipe

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 3 months.

Conclusion

This Red Velvet Oreo Cheesecake is as stunning as it is delicious. Whether you’re hosting a dinner party or treating yourself, this recipe is sure to impress.

FAQs

Can I use a different type of crust? Absolutely, graham cracker crusts also pair well with this cheesecake.

How do I know when my cheesecake is done? Look for a slight jiggle in the center and a firm outer edge.

Can I make this recipe gluten-free? Yes, use gluten-free Oreos and ensure other ingredients are certified gluten-free.

For more irresistible desserts and cooking tips, explore our related posts on Adrian Recipes! Happy baking!

Red Velvet Oreo Cheesecake

Indulge in the rich flavors of this Red Velvet Oreo Cheesecake, perfect for special occasions or a sweet treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Chilling Time 1 hour hr

Total Time 9 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 332

Ingredients Equipment Method Notes

Ingredients

  

Oreo Crust

• 2 cups oreo cookie crumbs
• 4 tablespoons butter unsalted melted

Cheesecake Filling

• 24 ounces cream cheese softened to room temperature
• 1 cup granulated sugar
• 3 tablespoons cocoa powder
• 60 ml milk
• 2 teaspoons white vinegar
• 80 ml sour cream
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 large egg yolk
• 1 ml Red Food Dye use a generous amount

Cream Cheese Topping

• 4 ounces cream cheese
• 67 g granulated sugar
• 0.5 teaspoon vanilla extract
• 0.125 teaspoon salt
• 240 ml heavy cream

Equipment

• 9-inch Springform Pan
• Parchment Paper
• Hand mixer
• Piping Bag
• Star Metal Piping Tip

Method

 

1. Preheat the oven to 350 degrees Fahrenheit.
2. Prepare a springform pan with parchment paper on the bottom and around the edges of the pan.
3. Combine the Oreo crumbs and melted butter in a medium bowl. Use a fork to blend until combined and the texture is slightly crumbly.
4. Transfer the mixture to the prepared springform pan and press into an even layer in the bottom and slightly up the sides of the pan. Place in the freezer while making the cream cheese filling.
5. In a large mixing bowl blend the cream cheese until smooth and lump-free.
6. Add the sugar and blend again until combined.
7. Mix in the milk, vinegar, vanilla extract, sour cream, and cocoa powder until thoroughly combined. Scrap the sides of the bowl if needed.
8. Add in each egg, one at a time, blending between each addition. On the last egg yolk, add the food dye, using a generous amount depending on the vibrancy of your food dye of choice. The batter is a little brown so you want the batter to be a nice deep red once everything is mixed thoroughly.
9. Remove the Oreo crust from the freezer and pour the red velvet mixture into the springform pan.
10. Slightly shake/jiggle the pan to even out the filling and then bake for 60 minutes.
11. The cheesecake will still be slightly jiggly in the center when done. Turn the oven off and let the cheesecake stay in the warm oven for another hour to finish cooking. This will allow it to set perfectly.
12. Remove from the oven and transfer to the refrigerator to chill for at least 6 hours or overnight.
13. When ready to serve, make the cream cheese topping.
14. In a bowl, combine the cream cheese and sugar. Blend until smooth.
15. Then add the vanilla and salt. Mix once more until combined.
16. In a separate, smaller bowl, whip the heavy cream until stiff peaks form.
17. Gently fold the whipped cream into the cream cheese mixture until smooth and no streaks are left.
18. Transfer to a piping bag fitted with a large star piping tip.
19. Create 6-8 swirls on top of the cheesecake to decorate as desired.
20. Cut and serve.

Notes

For best results, use a high-quality red food dye to achieve the vibrant red color typical of red velvet desserts.