This velvety smooth red velvet cheesecake sits on a base of Oreo cookies and is topped with whipped cream. A glorious Valentine’s dessert for your loved ones!
Somehow, this is the first time I’ve ever made red velvet in cheesecake form! I have a feeling it won’t be the last though because this cheesecake is something else! It’s creamy, smooth and has that not quite chocolate, not quite vanilla flavor that we all love!
I didn’t add any sugar to the base, so it would be the perfect juxtaposition to the sweet cheesecake and it totally works. I just love how the base cuts through the sweetness a little.Of course, if you prefer to have a sweet base and cheesecake, then add 2tbsp of sugar to the cookie crumbs when making the base.
RED VELVET CHEESECAKE
Makes One 9 inch cheesecake | Serves 10-12
for the base:
- 2 and ½ cups (300g) crushed Oreos, measured after crushing
- 1 stick (113g) unsalted butter, melted and slightly cooled
- 2tbsp white sugar (optional; I didn’t add it)
for the cheesecake:
- 16oz/450g full fat cream cheese, at room temperature
- ¾ cup (150g) white sugar
- 1 cup (240g) sour cream
- 2 large eggs
- 2tsp vanilla extract
- 1tsp white vinegar
- Pinch of salt
- 2tbsp cocoa powder
- 1oz bottle of red food colouring, or a small amount of gel colour; I used a Sugarflair gel and only needed a small amount.
- Ingredients for the topping:
- 1 and 1/2 cups (360ml) heavy cream, whipped to soft peak
- Heart shaped sprinkles and Oreo crumbs to decorate, optional
- Preheat the oven to 325F/160C and grease and line a 9 inch round spring form cake tin.
- Place your crushed Oreos into a medium sized bowl with the sugar (if using) and stir to combine. Pour in the melted butter and stir until all of the cookie crumbs are coated in butter.
- Tip the Oreo mixture into your prepared pan and press into a level layer. I use the bottom of a ½ cup measure sprayed with cooking spray to press my crumbs in.
- Place in the oven for 10-12 minute until the base feels slightly firm to the touch and is a little puffy. Leave to cool for 5 minutes.
- Meanwhile, place cream cheese and sugar into a large bowl and beat with a hand mixer until well combined.
- Add in the sour cream, eggs and vanilla extract and beat until smooth and well combined.
- Mix in the vinegar, salt and cocoa powder and mix on low until just combined and there are no lumps.
- Add in red food coloring, a little at a time, mixing in between each addition until you reach desired color.
- Pour the cheesecake mixture onto the base and smooth into a level layer with the back of a spoon/spatula. Tap the tin a few times on the worktop to dissipate any air bubbles.
- Place in the oven for 50-60 minutes until a toothpick/skewer inserted into the centre comes out clean. Check after 40 minutes and then keep checking every 10 minutes to make sure it doesn’t burn!
- Leave to cool in the oven with it off and the door open for around 30 minutes before removing to cool completely at room temperature.
- To decorate: Spoon the whipped cream into the centre of the cheesecake and spread with a small angled spatula until the top of the cheesecake is covered in a thin layer of cream.
- Sprinkle Oreo crumbs and heart shaped sprinkles over the cheesecake and serve.
Red Velvet Cheesecake will keep covered, in the fridge for 3 days.
Liked this post? Then take a look at some other Valentine’s Day recipes: