Oreo Red Velvet Cheesecake
Beautiful Oreo Red Velvet Cheesecake is made with an Oreo crust, filled with a smooth and creamy cheesecake, and topped with whipped cream. Using a slow cool-down method, your cheesecake will be crack-free and an absolute show-stopper.
Expert Tip to Achieve the Perfect Cheesecake
Crust - Let’s start with the foundation. For this cheesecake, I am using an oreo cookie crust. However, the rule applies to any cheesecake. Use a food processor to grind the cookies into a fine crumb. There should be no chunks left. Add the butter and any other flavoring the recipe calls for. Then spread the crumbs evenly at the bottom of your pan. Pack the crumbs down tightly. I usually use the bottom of a measuring cup, but a glass or coffee cup works too. The key here is to pack the crust tightly, so it does not crumble when you cut it.
Ingredients - Always use full fat. Lower fat cream cheese tastes grainy in a cheesecake. If you make a cheesecake, now is not the time to worry about fat. Second, all dairy products should be at room temperature. This allows all the ingredients to be blended together smoothly and avoids lumps!
Ingredient Timing - I use a stand mixer and mix the cream cheese and sour cream until the two are perfectly blended. Lightly whip the eggs together by hand in a separate bowl. Then add the eggs to the cream cheese mixture and just barely mix. This is key to having a cheesecake that does not crack!
Let me explain – when the eggs are over-mixed into the batter; the over-mixing introduces air. The air expands and contracts in the baking process, resulting in cracks.
Long Slow Bake - Over the years, I have tried just about every method to bake a cheesecake, including the water bath method. Every time my cheesecake had cracks, except when I made the cake using a long slow bake method. Here is the method I swear by. Preheat your oven to 325 and bake the cheesecake for 30 minutes. Without opening the door, lower the temperature to 250 and bake for an additional 45 minutes. Without opening the door, turn off the oven and keep the cheesecake inside for 30 minutes. Then barely crack the oven door and keep it open with a wooden spoon. Leave the cheesecake like this for 1 hour. After an hour, remove the cheesecake from the oven and sit it on the counter for 3 - 4 hours.
I promise this will result in the best cheesecake you have ever had!
How to Make the Mini Cupcake Version
Using the ingredients above, you can make 24 mini Oreo red velvet cheesecakes. Cut the recipe in half to make 12 mini cheesecakes.
Start by placing cupcake liners in your muffing pan/s. Follow the same instructions to make the crust. However, shorten the bake time by 1 - 2 minutes. Evenly distribute the cheesecake batter between the muffin tins. Bake at 350F/175C for 15-17 minutes. When the edges are set and the center of the cheesecake is a little wobbly, the cheesecake is finished baking. Remove the cheesecake from the oven and cool it to room temperature.
Storage
Refrigerator - Cheesecake will keep for three days in the fridge. For best results, store without the whipped cream in an airtight container. About 30 minutes before you plan on eating the cheesecake, place it on your counter and allow them to come to room temperature.
Freezer - Allow the cheesecakes to cool thoroughly. Then wrap it tightly in plastic wrap. When you are ready to eat cheesecake, move it to the refrigerator the day before. About 30 minutes before eating the cheesecake, place it on your counter and let it come to room temperature.
Oreo Red Velvet Cheesecake
Recipe details
- 12 Slices
- Prep time: 30 Minutes Cook time: 105 Minutes Total time: 2 hr 15 min
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