Red Velvet Cheesecake
This delightful dessert combines the rich, velvety texture of red velvet cake with the creamy goodness of cheesecake, making it a dreamy indulgence perfect for any occasion.
Ingredients
For the Red Velvet Cake
- 1.5 cups all-purpose flour
- 2 tsp unsweetened cocoa powder
- 0.5 cups unsalted butter softened
- 1 cups granulated sugar
- 4 tsp red food coloring
For the Cheesecake Filling
- 24 oz full-fat cream cheese softened
- 1 cups sour cream
- 10 Oreos crushed
- 1 cups heavy cream for ganache
- 1 cups dark chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F. Line a springform pan and an 8-inch round cake pan with parchment paper and spray with non-stick spray.
- Prepare the red velvet cake base by whisking together the flour, cocoa powder, and salt in one bowl.
- In another bowl, cream the butter and sugar. Then mix in the eggs, sour cream, oil, vanilla extract, red food coloring, and buttermilk.
- Gradually combine the dry ingredients into the wet mixture.
- Divide the batter between the pans and bake for about 18–20 minutes until set. Allow to cool completely.
Oreo Cheesecake Filling
- In a bowl, beat the cream cheese with sugar and cornstarch until smooth.
- Incorporate the sour cream, vanilla extract, eggs, and crushed Oreos.
- Pour the mixture over the cooled cake layers.
- Bake in a water bath at 300°F for about 90 minutes, or until the texture is custard-like. Cool gradually inside the oven.
Ganache and Serving
- To make the ganache, melt the dark chocolate chips with heavy cream until smooth.
- Pour the ganache over the chilled cheesecake, and decorate with whipped cream frosting and chopped Oreos.
Notes
Store any leftovers in the refrigerator for up to four days or freeze in individual portions for up to three months. Thaw in the refrigerator overnight.