This red velvet cheesecake is a truly beautiful dessert. It has the perfect red velvet flavor, a luxuriously creamy texture and a chocolate cookie crust. Topped with tangy cream cheese frosting - you'll amaze yourself with this restaurant-quality cheesecake.
24 ouncesfull-fat cream cheese (680 grams) room temperature
1 ¼cupgranulated sugar (250 grams)
3tablespoonscocoa powder
¾cupsour cream (180 ml) room temperature
¼cupbuttermilk (60 ml)
2teaspoonswhite vinegar
1-2tablespoonsliquid red food coloringgel or liquid, I used 1 ½ tablespoons of gel
3largeeggsroom temperature
2large egg yolksdiscard the whites
boiling waterfor the water bath
Cream Cheese Topping
¼cupunsalted butter (56 grams) softened
4ouncesfull-fat cream cheese (112 grams)softened
¼teaspoonsalt
1 - 1 ½cupspowdered sugar (110 - 165 grams)
Instructions
Preheat the oven to 350F (180C) degrees.
Wrap the outside of a 9-inch (23 cm) springform pan with aluminum foil at least 4 times so that the bottom and sides are covered, and that all seams are covered as well.
Oreo Crust
Place the cookies (wafers and filling) in a food processor and blitz until the cookies are fine crumbs. Or place the cookies in a freezer bag and crush with a rolling pin.
Mix the crushed cookies with the melted butter.
Press the mixture into the bottom of the prepared pan and slightly up the sides (about ¼ inch) so that there's a slight lip around the edges.
Bake in the preheated oven for 10 minutes. Then remove from the oven (keep the oven turned on).
Cheesecake Filling
Beat the cream cheese and sugar until soft. Turn off the mixer and scrape down the sides and bottom of the bowl as necessary.
Beat in the cocoa powder and sour cream. (If the cocoa is lumpy, be sure to sift it first). Scrape down the bowl as needed.
With the mixer on low speed, carefully mix in the buttermilk, vanilla extract, vinegar and food coloring.
In a small bowl, whisk the eggs and egg yolks. Then carefully beat the eggs into the batter about ⅓ at a time until just incorporated.
Baking and Cooling the Cheesecake
Place the crust (with the pan still wrapped in aluminum foil) in the middle of a large roasting pan.
Pour the cheesecake batter over the crust and smooth the top.
Pour boiling water into the roasting pan so that there's about ½-1 inch of water (1.5 to 2.5 cm) in the roasting pan.
Place the roasting pan (with the cheesecake inside) in the oven (still at 350F degrees from baking the crust) and bake for 60-70 minutes. When the cheesecake is done baking, it should look just set on the top, except perhaps in the very middle. If you give the pan a nudge, it should wobble in the middle like Jello or pudding. If it wobbles like a liquid, then it's not done baking yet. I recommend checking around 50 minutes, just in case.
Remove the roasting pan from the oven and allow the cheesecake to cool fully while still in roasting pan.
Once the cheesecake has fully cooled, remove the cheesecake from the roasting pan. Cover the pan, and place in the fridge to chill for at least 6 hours or overnight. Do not unclamp the springform pan.
Cream Cheese Topping
Beat the butter until soft, then mix in the cream cheese.
Add in the salt, and with the mixer on low speed beat in the powdered sugar about ½ cup at a time until the desired sweetness is reached.
Top the cheesecake with the cream cheese frosting, leaving a small perimeter around the edges. Return back to the fridge until ready to serve. Note - if you take the cheesecake out of the fridge and there is condensation on top, dab with a paper towel to remove.
When ready to serve, unclamp the outer ring of the springform pan. Slice with a sharp knife (such as a paring knife - not a table knife), ensuring that you slice all the way through the crust.
Notes
Cream Cheese: Make sure to use full-fat, brick-style cream cheese. Do not use spreadable, whipped or light cream cheese (such as ones that come in a tub).
Buttermilk: Unfortunately, there are really no substitutes for buttermilk in this recipe.
Nutrition: Nutrition information is an estimate only and based on 1 slice, assuming the cheesecake is sliced into 12 equal pieces.
Storage: Store cheesecake covered in the fridge for up to 4 days.