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 (4 Tbsp) salted butter, melted (56g)
→ Red Velvet Cheesecake
04 -
3 cups (3-8 oz packages, 678g) full-fat cream cheese, room temperature
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 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 Oreos (30g)
# Instructions:
01 -
Preheat the 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.
02 -
Crush 25 Oreo cookies using a food processor to a fine crumb. Mix with 1/4 cup granulated sugar and 4 Tbsp melted butter until the crumbs are moist. Press the mixture firmly into the prepared pan to form an even crust, reaching 2/3 up the sides.
03 -
Bake for 9-10 minutes, then remove and place on a wire rack to cool. Keep the oven on and lower the temperature to 150°C (300°F).
04 -
In a large bowl, beat the cream cheese on medium speed for 4-5 minutes until smooth. Add the sugar, sour cream, vanilla extract, heavy cream, cornstarch, and red food coloring. Mix on a low speed until combined, scraping the bowl as needed.
05 -
Lightly scramble the eggs in a separate bowl. Slowly mix them into the cream cheese mixture on low speed until just incorporated. Use a spatula to ensure the batter is smooth and lump-free. Release air bubbles by gently tapping the bowl on the counter.
06 -
Pour half of the batter onto the cooled crust. Sprinkle with chopped Oreos, then pour the remaining batter on top.
07 -
Place the cheesecake pan on a cookie sheet. Bake at 150°C (300°F) for 12 minutes. Without opening the oven, reduce the temperature to 110°C (225°F) and bake for an additional 110-115 minutes.
08 -
Turn off the oven and let the cheesecake cool inside for 1 hour. Crack the oven door open with a wooden spoon and cool for another hour. Remove and cool further at room temperature for 2 hours.
09 -
Cover the cooled cheesecake with foil and refrigerate for 3-4 hours or overnight.
10 -
Drizzle melted chocolate over the top, garnish with whipped cream and chopped Oreos. Slice with a warm knife, cleaning it between cuts for perfect portions. Store leftovers in an airtight container in the fridge for up to 5 days.
# Notes:
01 -
Cool the cheesecake slowly to prevent cracking.