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

Red Velvet Oreo Cheesecake: A Delectable Fusion of Flavors

If you’re looking to impress your guests with a dessert that’s as visually stunning as it is delicious, look no further than the Red Velvet Oreo Cheesecake. This decadent treat combines the rich flavors of red velvet cake with the creamy, tangy goodness of cheesecake, all set atop a crunchy Oreo crust. Whether you’re a seasoned baker or a kitchen novice, this step-by-step guide will help you create a masterpiece that’s sure to be the star of any 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

Instructions

Preparing the Crust

1. Preheat Your Oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Prepare the Springform Pan: Line a 9-inch springform pan with parchment paper on the bottom and around the edges. This will help in removing the cheesecake smoothly once it’s set.
3. Make the Crust: In a medium bowl, combine the Oreo cookie crumbs with melted butter. Use a fork to mix until you achieve a slightly crumbly texture.
4. Form the Crust: Press the crumb mixture evenly into the bottom and slightly up the sides of the prepared pan. Place the pan in the freezer to set while you prepare the filling.

Making the Cheesecake Filling

5. Blend the Cream Cheese: In a large mixing bowl, beat the cream cheese until smooth and free of lumps.
6. Incorporate Sugar and Dry Ingredients: Add the granulated sugar and blend until well combined. Next, mix in the cocoa powder.
7. Mix Wet Ingredients: Add the milk, white vinegar, vanilla extract, and sour cream to the mixture. Blend thoroughly, ensuring everything is well combined. Scrape the sides of the bowl as necessary.
8. Add Eggs and Food Dye: Incorporate the eggs one at a time, blending after each addition. As you add the final egg yolk, include enough red food dye to achieve a deep red hue, compensating for the batter’s initial brown tint.
9. Pour the Filling: Remove the crust from the freezer and pour the red velvet mixture into the springform pan. Slightly jiggle the pan to even out the filling.
10. Bake: Place the cheesecake in the oven and bake for 60 minutes. The center should still be slightly jiggly when done.
11. Set in Oven: Turn off the oven and let the cheesecake rest inside for another hour. This gentle cooling process helps it set perfectly.
12. Chill: Transfer the cheesecake to the refrigerator and chill for at least 6 hours, or ideally overnight.

Preparing the Cream Cheese Topping

13. Blend Ingredients: In a bowl, combine the cream cheese and sugar, blending until smooth. Add vanilla extract and salt, and mix until well incorporated.
14. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
15. Combine: Gently fold the whipped cream into the cream cheese mixture until smooth and streak-free.
16. Decorate: Transfer the mixture to a piping bag fitted with a large star tip. Pipe 6-8 decorative swirls on top of the cheesecake.

Serve

17. Enjoy: Slice the cheesecake and serve to your delighted guests.

Equipment Needed

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

Nutrition

Each serving provides approximately 332 calories, with 32g of carbohydrates, 5g of protein, and 22g of fat. The dessert also contains 12g of saturated fat and 30g of sugar, making it a decadent treat to enjoy in moderation.

Conclusion

The Red Velvet Oreo Cheesecake is a crowd-pleaser, offering a perfect blend of flavors and textures. It’s a dessert that not only satisfies the sweet tooth but also adds a touch of elegance to your dessert table. So why wait? Gather your ingredients and get baking! And if you’d like to save this recipe for later, simply enter your email below to have it sent straight to your inbox. Happy baking!

Red Velvet Oreo Cheesecake

Indulge in this rich and creamy Red Velvet Oreo Cheesecake, perfect for any special occasion or just because!

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Chilling Time 1 hour hr

Total Time 8 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 bottle red food dye

Cream Cheese Topping

• 4 ounces cream cheese
• 80 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.
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.
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

Make sure the cream cheese is properly softened to ensure a smooth cheesecake filling. Adjust the amount of red food dye to achieve your desired color intensity.