Friday, December 31, 2021

Red Velvet Cheesecake

This Red Velvet Cheesecake recipe is a scrumptious and creamy cheesecake with an Oreo Crust. It’s lined with a thick layer of cream cheese frosting too. Watch the video displaying you methods to make this cheesecake, then scroll to the underside of this put up and print out the recipe so you may make it at residence!

You’re most likely aware of the basic red velvet cake, which has cream cheese frosting. Or perhaps you’ve tried my recipe for my highly regarded red Velvet Cheesecake Cake! Nicely, this red velvet cheesecake is frosted with an excellent, thick layer of cream cheese frosting too. Does that make it wealthy and decadent? Sure, it does! Cheesecake is all the time a mega sweet-treat, and this one is excessive. I’ve made it a couple of occasions, and it’s all the time a giant hit with cheesecake (and red velvet) lovers!

The Oreo crust is a pleasant pairing. Use the entire Oreo for the crust (cream and all). You'll be able to select to make a basic graham cracker crust, if you happen to’d like. Or you should use chocolate graham crackers for the crust as an alternative.

This red Velvet Cheesecake is such a reasonably cheesecake to make for the vacations. It’s good for Christmas as a result of I like that it has all the “Santa” colours. It’s a festive one for New 12 months’s Eve. And it’s all the time successful for Valentine’s Day too.

How do you make red Velvet Cheesecake?

First you’ll make the Oreo crust. It’s a easy trio of Oreos which were crushed into crumbs mixed with melted butter and sugar. A basic 9-inch springform pan is used for this recipe, so the Oreo crust is simply pressed into the underside of the pan. The crust does NOT have to be baked.

The filling is subsequent. It’s a basic cheesecake made with cream cheese, sugar, eggs, bitter cream and vanilla. However to show it right into a red velvet cheesecake, you’ll add unsweetened cocoa, buttermilk, white vinegar and red meals coloring. In the event you want to make use of gel paste as an alternative of red meals coloring, simply add within the red gel paste till you get a pleasant, deep red hue to the cheesecake batter. The batter is then scraped into the pan on prime of the Oreo crust.

Then it’s prepared for the oven!

Do you need to bake this cheesecake in a water bathtub?

In the event you simply bake your red Velvet Cheesecake within the oven such as you’d bake a daily cake, you run the danger of some main cracking. Fortunate for you, there are two choices for baking this cheesecake. You'll be able to select to bake it in a water bathtub. This methodology simply means you wrap foil across the cheesecake pan and set it into a bigger pan that has a bit little bit of water in it. This ensures your cheesecake will keep moist through the lengthy baking course of. Some persons are cautious of utilizing this methodology due to the opportunity of water leakage via tears within the foil.

In the event you don’t like to make use of a water bathtub, then you'll be able to select this alternate methodology. Merely place a pan of water on a decrease rack, and bake the cheesecake on a rack above the pan. Having the water within the oven will nonetheless create sufficient moisture to assist preserve the cheesecake moist. I really want to make use of this methodology more often than not once I’m baking cheesecakes. Check out the photograph above. This cheesecake seems very moist!

Red Velvet Cheesecake

This Red Velvet Cheesecake is a creamy and delicious cheesecake with cream cheese frosting and an Oreo crust.

Prep Time 40 minutes

Cook Time1 hour 25 minutes

Rest Time in Oven 30 minutes

Total Time2 hours 5 minutes

Servings12 servings

Calories 616kcal

Course: Dessert

Cuisine: American

INGREDIENTS

CRUST:

  • 17 OREO cookies (don't remove the cream), crushed into crumbs
  • 1/4 cup (1/2 stick) butter, melted
  • 1 tablespoon granulated white sugar

CHEESECAKE:

  • 24 ounces (3 packages) cream cheese, at room temperature
  • 1½ cups granulated white sugar
  • 4 large eggs, lightly beaten
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 ounces red food coloring (two 1-ounce bottles)

FROSTING:

  • 3 ounces cream cheese
  • 1/4 cup (1/2 stick) butter, at room temperature
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • mint sprigs for garnish, optional

INSTRUCTIONS

PREPARE THE CRUST:

  1. Stir together the Oreo crumbs, melted butter, and sugar.  Spray the bottom and sides of a 9-inch springform pan with nonstick spray, and then press the crust mixture into the bottom of the pan. NOTE: the video for this recipe shows that you have to bake the crust. That's an error. You DO NOT have to bake the crust!
  2. Preheat the oven to 325°F. Prepare a water bath: Fill a large roasting pan (big enough for springform pan to fit into) with about 1-inch of water. Place in the oven and allow to preheat along with the oven.  Alternately, if you don't want to put the cheesecake INTO a water bath, you can put the pan on a lower rack and plan to bake the cheesecake on a rack ABOVE the bath.

PREPARE THE FILLING:

  1. In a large bowl, use an electric mixer to combine the cream cheese and sugar at medium-low speed for 1 minute. Add the eggs and remaining cheesecake ingredients, mixing on low speed just until fully combined. Pour the batter into the prepared crust.

BAKING:

  1. If using the WATER BATH method, take out two sheets of heavy duty foil and layer them on top of one another. Place the springform pan on top of the foil and wrap the foil gently around the pan and up the sides. Make sure that there are no tears or holes and that the foil comes all the way up around all sides of the cake. Carefully place the foil-protected pan into the water bath in the preheated oven.  Alternately, if not using a water bath, just place the springform pan on a rack above the pan of water. NOTE: There are a few people who have shared that the water bath method didn't work well for them-- that it made the crust too soggy. You are welcome to bake this without a water bath. If it cracks on top, it's okay since you will be covering it with icing.
  2. Bake for 10 minutes; then reduce heat to 300°F. Bake for an additional 75 minutes or until the center is firm (it might take 15 minutes more or so... you don't want the cheesecake to be jiggly in the middle). Turn the oven off. Let the cheesecake stand in oven for 30 minutes. Remove the cheesecake from the oven. Carefully remove the cheesecake from the water bath and place on a wire rack. Run a thin knife around the outer edge of the cheesecake. Cool on the rack for a couple of hours, until the cheesecake becomes close to room temperature. Cover and chill for at least 8 hours (or overnight). Remove the sides of the springform pan.

PREPARE THE FROSTING:

  1. Beat the cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add the powdered sugar and vanilla, beating until smooth. Spread evenly on top of the cheesecake. Garnish, if desired.  Keep refrigerated until ready to serve.

NOTES

  • You may sub 1 1/ cups chocolate graham cracker crumbs (or regular graham cracker crumbs) for the crushed Oreos.
  • If your cheesecake cracks, don't worry!  You'll be covered the top of it with frosting, and no one will know.
  • Some readers have indicated that there is far too much frosting for this recipe. I personally like a lot of frosting, so you can see a thick layer of frosting in the photograph. If you're not big on frosting, you can leave it off entirely or cut the frosting recipe in half.

NUTRITION

Serving: 1serving | Calories: 616kcal | Carbohydrates: 62g | Protein: 7g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 163mg | Sodium: 401mg | Potassium: 207mg | Sugar: 55g | Vitamin A: 1320IU | Vitamin C: 0.2mg | Calcium: 112mg | Iron: 2.2mg

Red Velvet Cheesecake Rating: 4.5 Diposkan Oleh: Katherine Stephanie