Red velvet cheesecake recipe

Red velvet cheesecake with Oreo crust. It can be eaten plain or with homemade whipped cream. Ideal for Valentine's Day or Christmas! 

– 24 Oreo – 3 tablespoons (45 grams) unsalted butter , melted and slightly cooled – 24 ounces (680 grams) brick-style cream cheese , softened to room temperature – 1 cup (240 grams) sour cream , room temperature – 1 ⅓ cups (270 grams) granulated sugar


– 3 tablespoons (16 grams) natural unsweetened cocoa powder , sifted – 1 (1-ounce) bottle red liquid food coloring – 2 teaspoons pure vanilla extract – 4 large eggs , room temperature


Bake at 325°F (163°C). Blend Oreos into fine crumbs. Mix crumbs and melted butter. Moisten crumbs well. Mixture covers a 9-inch springform pan bottom.

Tilted Green Blob


Tilted Green Blob


Add sour cream seamlessly. Blend granulated sugar and cocoa powder with red food coloring and vanilla. Mini-bowl of lightly-beaten eggs. Add beaten eggs to cheesecake slowly. 

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Mixing filling with rubber spatula takes turns. Pre-baked Oreo crust springform pans need large oven bags. Bag sides spring. Put cheesecake in springform pan. 

Tilted Green Blob


Double-counter-tapping the pan releases large air bubbles. Tweezers polish. Carefully place the springform pan in a large roasting pan. Slowly boil roasting pan water to 1 inch.

Tilted Green Blob


For 60–65 minutes at 325°F (163°C), bake the cheesecake in the roast pan until set or jiggly. Once the oven is off, let the cheesecake cool for an hour.

Tilted Green Blob


Cool cheesecake on a wire rack after 1 hour. Cover and chill 5–6 hours or overnight. A thin knife is needed to slice, serve, and enjoy springform cheesecake.

Also See: 

Chocolate truffles recipe