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

Decadent Delight: Red Velvet Oreo Cheesecake Recipe

If you’re a fan of rich, creamy desserts with a touch of elegance, this Red Velvet Oreo Cheesecake is the perfect indulgence for you. Combining the classic flavors of red velvet with the creamy decadence of cheesecake, all atop a crunchy Oreo crust, this dessert is sure to leave a lasting impression at any gathering or special occasion.

Ingredients

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

Equipment Needed

• 9-Inch Springform Pan
• Parchment Paper
• Hand Mixer
• Piping Bag
• Star Metal Piping Tip

Instructions

Step 1: Prepare the Oreo Crust

1. Preheat the oven to 350°F (175°C).
2. Line your springform pan with parchment paper at the bottom and around the edges for easy removal.
3. Combine the Oreo crumbs and melted butter in a medium bowl. Use a fork to mix until the crumbs are evenly coated and the mixture is slightly crumbly.
4. Press the crumb mixture into an even layer at the bottom and slightly up the sides of the prepared pan.
5. Freeze the crust while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, blend the cream cheese with a hand mixer until smooth and free of lumps.
2. Add the granulated sugar and blend until combined.
3. Mix in the milk, vinegar, vanilla extract, sour cream, and cocoa powder until thoroughly combined. Scrape the sides of the bowl as needed.
4. Add the eggs one at a time, blending well between each addition. Add the egg yolk last.
5. Incorporate the red food dye with the final egg yolk, adding enough to achieve a deep red color.
6. Pour the batter over the prepared Oreo crust.
7. Bake for 60 minutes, then turn off the oven and let the cheesecake sit inside for another hour to set.

Step 3: Chill and Decorate

1. Transfer the cheesecake to the refrigerator to chill for at least 6 hours or overnight.
2. When ready to serve, prepare the cream cheese topping.
3. In a bowl, blend the cream cheese and sugar until smooth. Add the vanilla extract and salt, and mix until combined.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this into the cream cheese mixture until smooth.
5. Transfer the topping to a piping bag fitted with a star metal piping tip.
6. Decorate the cheesecake with 6-8 elegant swirls on top.
7. Cut and serve your luxurious Red Velvet Oreo Cheesecake.

Nutrition Information

• Serving Size: 1 slice
• Calories: 332 kcal
• Carbohydrates: 32g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 131mg
• Sodium: 146mg
• Potassium: 81mg
• Fiber: 1g
• Sugar: 30g
• Vitamin C: 0.2mg
• Calcium: 52mg
• Iron: 0.3mg

Conclusion

Indulge yourself in the velvety richness of this Red Velvet Oreo Cheesecake, a perfect blend of flavors and textures that will wow your taste buds. Whether it’s for a celebration or a special dinner, this dessert is sure to impress. Save this recipe by entering your email below, and enjoy a slice of heaven at your convenience.

Red Velvet Oreo Cheesecake

A decadent and creamy red velvet cheesecake with a classic Oreo crust, perfect for any special occasion.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Chilling Time 6 hours hrs

Total Time 8 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 332

Ingredients Equipment Method Notes

Ingredients

  

Oreo Crust

• 200 g oreo cookie crumbs
• 4 tbsp butter unsalted melted

Cheesecake Filling

• 680 g cream cheese softened to room temperature
• 200 g granulated sugar
• 3 tbsp cocoa powder
• 60 ml milk
• 2 tsp white vinegar
• 80 ml sour cream
• 2 tsp vanilla extract
• 3 large eggs
• 1 egg yolk
• Red Food Dye as needed for coloring

Cream Cheese Topping

• 115 g cream cheese
• 65 g granulated sugar
• 0.5 tsp vanilla extract
• 0.125 tsp 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.
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. Turn the oven off and let the cheesecake stay in the warm oven for another hour to finish cooking.
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

Chill the cheesecake overnight for the best texture and flavor. Add a touch of extra red food dye if the color is not vibrant enough. Serve with fresh berries or a drizzle of chocolate sauce for an extra indulgence.