Red Velvet Cheesecake: A Decadent Dessert with Layers of Flavor

A Showstopping Dessert That Combines Two Classics

This Red Velvet Cheesecake is a dessert lover’s dream, merging the vibrant allure of red velvet cake with the creamy richness of cheesecake. This recipe features a unique twist: a layer of red velvet cake forms the base, while an Oreo-studded cheesecake filling crowns the top, all finished with a decadent dark chocolate ganache. It’s a visually striking dessert that offers a delightful contrast in textures and a harmonious blend of flavors. Perfect for special occasions, holidays, or any time you crave an extraordinary treat, this Red Velvet Cheesecake is sure to impress. This recipe is also a great way to use up leftover red velvet cake.

A Dessert That Wows with Every Slice

I first created this Red Velvet Cheesecake for a friend’s birthday. I wanted a dessert that was both visually impressive and incredibly delicious. Combining the classic red velvet with a creamy cheesecake filling seemed like the perfect way to achieve that “wow” factor. The reaction when I unveiled this cake was unforgettable – everyone was amazed by the beautiful layers and the vibrant red color. And the taste? Let’s just say there wasn’t a single slice left. The moist red velvet cake, the creamy Oreo cheesecake, and the rich dark chocolate ganache created a symphony of flavors that had everyone asking for seconds. Since then, this Red Velvet Cheesecake has become my signature dessert for special occasions. It’s a guaranteed showstopper, and it always sparks conversation and delight.

Ingredient Insights: Choosing the Right Ingredients for Each Layer

The success of this Red Velvet Cheesecake lies in the careful selection and combination of ingredients. Here’s a breakdown of what you’ll need for each layer:

For the Red Velvet Cake Bottom:

• All-Purpose Flour: Provides structure to the cake layer.
  • Tip: Spoon and level the flour when measuring to ensure accuracy.
• Unsweetened Cocoa Powder: Adds a hint of chocolate flavor, characteristic of red velvet.
• Salt: Balances the sweetness and enhances the other flavors.
• Unsalted Butter: Adds richness, tenderness, and flavor to the cake.
  • Tip: Make sure your butter is softened to room temperature for proper creaming.
• Granulated Sugar: Sweetens the cake layer.
• Sour Cream: Adds moisture and a subtle tanginess that’s typical of red velvet.
• Vegetable Oil: Contributes to the moistness of the cake.
• Pure Vanilla Extract: Enhances the overall flavor profile.
• Large Eggs: Bind the ingredients together and add richness.
• Red Food Coloring: Provides the signature vibrant red color.
  • Tip: Gel food coloring is recommended for a more intense color without adding too much liquid.
• Buttermilk: Adds moisture and a subtle tanginess that’s essential to red velvet’s unique flavor.
• Baking Soda: The leavening agent that helps the cake rise.
• White Vinegar: Reacts with the baking soda to create a tender crumb and enhances the red color.

For the Oreo Cheesecake Filling:

• Full-Fat Cream Cheese: The heart of the cheesecake, providing its creamy texture and tangy flavor.
  • Tip: Using full-fat cream cheese is crucial for a rich and decadent cheesecake filling. Make sure it’s softened to room temperature for easy mixing.
• Oreo Filling: Adds a unique sweetness and creaminess to the cheesecake.
  • Tip: You’ll use the filling from the Oreos in the cheesecake and the cookie wafers for the crust.
• Granulated Sugar: Sweetens the cheesecake filling.
• Cornstarch or All-Purpose Flour: Helps to thicken the cheesecake filling and prevent cracking.
• Sour Cream: Adds a subtle tang and contributes to the smooth texture.
• Pure Vanilla Extract: Enhances the flavor of the cheesecake.
• Large Eggs + 1 Egg Yolk: Bind the filling together and add richness. Using an extra yolk adds extra creaminess.
• Oreos: Adds chunks of Oreo cookies to the cheesecake filling for added flavor and texture.

For the Crust:

• Oreos (10): The wafers from these Oreos will be used, blended into crumbs, for the crust.

For the Ganache Topping:

• Dark Chocolate Chips: Create a rich and decadent topping.
  • Recommendation: The recipe suggests using 56% dark chocolate, but you can adjust to your preference.
• Heavy Cream: Combines with the chocolate to create a smooth, pourable ganache.

For Decoration (Optional):

• Store-Bought Cream Cheese Frosting (1 can): For piping decorations on top of the cheesecake.
• Chopped Oreos (8): For garnishing the finished cheesecake.

Essential Equipment: Tools for Baking and Assembling Success

• 9-inch Springform Pan: Essential for baking the cheesecake and achieving its signature shape. The removable sides make it easy to release the cheesecake after baking.
• 8-inch Round Cake Pan: Used in addition to the springform pan to bake the red velvet cake layers.
• Parchment Paper: For lining the pans to prevent sticking.
• Stand Mixer or Handheld Mixer: For mixing the cake batter, cheesecake filling, and ganache.
• Mixing Bowls (various sizes): For combining ingredients.
• Rubber Spatula: For scraping down the sides of the bowl and folding ingredients.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Whisk: For combining dry ingredients and mixing the ganache.
• Serrated Knife: For dividing the cake layers horizontally.
• Roasting Pan: For the water bath during baking.
• Food Processor or Blender: For blending the Oreo cookies.
• Aluminum Foil: For wrapping the pan to prevent water seeping in.

The Recipe: A Step-by-Step Guide to Red Velvet Cheesecake

Ingredients with Measurements

For the Red Velvet Cake:

• 1 ¼ cups (150 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 tsp unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp (2.8 g) kosher salt
• ½ cup (120 g) buttermilk, room temperature
• ¼ cup (54.5 g) vegetable oil
• 2 large eggs, room temperature
• ½ tsp (2.1 g) pure vanilla extract
• ½ cup (118.3 g) hot water
• 2 tbsp red food coloring

For the Oreo Cheesecake Filling:

• 24 oz full-fat cream cheese, room temperature
• 10 Oreo cookies
• 1 cup (200 g) granulated sugar
• 1 tbsp cornstarch (or all-purpose flour)
• 1 cup (226 g) sour cream, room temperature
• 1 tbsp pure vanilla extract
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 15 Oreos, chopped

For the Crust:

• 10 Oreos

For the Ganache Topping:

• 1 cup dark chocolate chips (56% cacao recommended)
• ½ cup heavy cream

For Decoration (Optional):

• 1 can store-bought cream cheese frosting
• 8 Oreos, chopped

Detailed Instructions

1. Prepare the Red Velvet Cake Layers: A Moist and Flavorful Base

1. Preheat and Prep Pans: Preheat the oven to 325°F (160°C). Spray one 9-inch springform pan and one 8-inch round cake pan with nonstick spray. Line the bottom of each pan with a parchment paper round and spray again.
   • Tip: The parchment paper will ensure easy removal of the cake layers.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, hot water, and vanilla extract.
4. Add Food Coloring: Add the red food coloring to the wet ingredients and whisk until the color is evenly distributed.
5. Gradually Add Wet to Dry: With the mixer on low speed, gradually add the wet ingredients to the dry ingredients, scraping the bottom of the bowl with a rubber spatula as needed. Mix until just combined.
6. Divide and Bake: Divide the batter evenly between the prepared 9-inch springform pan and the 8-inch round cake pan. Bake for 25 to 30 minutes.
   • Check for Doneness: The cakes are done when a toothpick inserted into the center comes out with just a few moist crumbs attached.
7. Cool: Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.

2. Make the Oreo Cheesecake Filling: A Creamy, Dreamy Center

1. Separate Oreos: Separate 10 Oreo cookies. Scrape the filling into a medium bowl and set aside.
2. Crush Oreo Wafers: Blend the 10 separated Oreo wafers in a food processor until they turn into fine crumbs. Set aside for the crust.
3. Beat Cream Cheese: Using a stand mixer fitted with a paddle attachment, beat the softened cream cheese on high speed for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl as needed.
4. Incorporate Oreo Filling and Sugar: Add the reserved Oreo filling and the granulated sugar to the cream cheese. Beat on medium speed until well combined.
5. Add Thickening Agent: Add the cornstarch (or all-purpose flour) and mix until incorporated.
6. Add Sour Cream and Vanilla: Add the sour cream and vanilla extract, mixing on medium speed until smooth. Scrape down the bowl to ensure thorough mixing.
7. Incorporate Eggs: Add the eggs and the egg yolk one at a time, mixing on low speed until just combined after each addition.
   • Tip: Do not overmix once the eggs are added, as this can cause the cheesecake to crack during baking.
8. Fold in Chopped Oreos: Gently fold in the 15 chopped Oreo cookies using a rubber spatula.

3. Prepare the Oreo Crust in the Springform Pan:

1. Mix Crumbs and Butter: In the medium bowl, combine the crushed Oreo wafers with the melted butter until well combined.
2. Press into Pan: Press the mixture evenly and firmly into the bottom of the springform pan, forming an even crust.

4. Assemble and Bake the Cheesecake: Creating the Layered Masterpiece

1. Pour Filling: Pour the Oreo cheesecake filling over the cooled red velvet cake layer in the 9-inch springform pan. Smooth the top with a spatula.
2. Prepare Water Bath:
   • Method 1 (Cake Pan): Place the springform pan inside a 10-inch cake pan. Place the cake pan inside a large roasting pan. Fill the roasting pan with hot water, about halfway up the sides of the cake pan.
   • Method 2 (Aluminum Foil): Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil. Place the wrapped pan inside a large roasting pan. Fill the roasting pan with hot water, about halfway up the sides of the springform pan.
3. Bake: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for about 1 hour and 30 minutes.
   • Check for Doneness: The cheesecake is done when the edges are set and lightly golden, and the center still has a slight jiggle.
4. Cool in Oven: Turn off the oven, crack open the door, and let the cheesecake cool slowly inside for 30 minutes to 1 hour. This gradual cooling helps prevent cracking.
5. Cool at Room Temperature: Remove the cheesecake from the water bath and let it cool completely at room temperature on a wire rack.
6. Chill: Cover the cheesecake with foil or plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, to allow it to fully set.

5. Prepare the Ganache Topping: A Rich Chocolate Finish

1. Chop Chocolate: Finely chop the dark chocolate and place it in a heatproof bowl.
2. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
3. Pour Over Chocolate: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for about 1 minute.
4. Whisk Until Smooth: Gently whisk the chocolate and cream mixture until the chocolate is completely melted and the ganache is smooth and glossy.

6. Assemble and Decorate: The Final Touches

1. Remove Cheesecake from Pan: Once the cheesecake is fully chilled, carefully remove the sides of the springform pan.
2. Pour Ganache: Pour the warm (but not hot) ganache over the top of the chilled cheesecake, allowing it to drip down the sides if desired. Use a spatula to spread it evenly if needed.
3. Prepare Red Velvet Layer: Crumble the 8-inch round red velvet cake layer that was baked separately into fine crumbs.
4. Decorate Sides: Gently press the red velvet cake crumbs onto the sides of the cheesecake, creating a decorative border.
5. Pipe Frosting: If desired, use a piping bag fitted with a decorative tip to pipe swirls or rosettes of the store-bought cream cheese frosting on top of the ganache.
6. Garnish: Decorate the top of the cheesecake with the remaining 8 chopped Oreos.
7. Chill: Refrigerate the decorated cheesecake for at least 30 minutes to allow the ganache to set before serving.

Troubleshooting Common Problems: Tips for Success

• Cheesecake Cracking:
  • Problem: The cheesecake cracks on top during baking or cooling.
  • Solutions: Don’t overmix the batter. Bake the cheesecake in a water bath. Cool the cheesecake slowly.
• Cake Layers Sticking:
  • Problem: The cake layers stick to the pans.
  • Solutions: Make sure to grease and flour the pans thoroughly, and use parchment paper on the bottom. Let the cakes cool slightly in the pans before inverting.
• Ganache Too Thin:
  • Problem: The ganache is too runny.
  • Solutions: Let the ganache cool for a bit longer, it will thicken as it cools. You can also add a little more melted chocolate to thicken it.
• Ganache Too Thick:
  • Problem: The ganache is too thick to pour or spread.
  • Solutions: Gently reheat the ganache in the microwave in short bursts, or over a double boiler, until it reaches a pourable consistency. You can also add a little more warm cream to thin it out.

Tips and Variations: Customize Your Red Velvet Cheesecake

• Flavor Extracts: Add a teaspoon of almond extract or peppermint extract to the red velvet cake batter for a different flavor twist.
• Cream Cheese Frosting: Instead of a ganache, top the cheesecake with a homemade cream cheese frosting.
• Fruit Topping: Top the cheesecake with fresh berries, such as strawberries, raspberries, or a mixed berry blend.
• Chocolate Shavings: Garnish the cheesecake with chocolate shavings or curls for an elegant touch.
• Oreo Variations: Use different Oreo flavors for the crust and filling, like Golden Oreos or Mint Oreos.

Serving Suggestions: A Showstopping Dessert for Any Occasion

• Special Occasions: This Red Velvet Cheesecake is perfect for birthdays, anniversaries, holidays, or any celebration.
• Dinner Parties: Impress your guests with this elegant and delicious dessert.
• Potlucks: A guaranteed crowd-pleaser that’s easy to transport (make sure to keep it chilled).
• Valentine’s Day: The red velvet cake and chocolate ganache make it a perfect romantic treat.

Pairing Recommendations: Drinks and Complements

• Drinks:
  • Coffee: A rich cup of coffee complements the chocolate and cheesecake flavors.
  • Dessert Wine: A sweet dessert wine, like a Port or a Moscato d’Asti, pairs well with the sweetness of the cake.
  • Milk: A cold glass of milk is a classic choice.
  • Champagne: For a celebratory occasion.
• Sides:
  • Fresh Fruit: A bowl of fresh berries provides a refreshing contrast to the richness of the cheesecake.
  • Whipped Cream: A dollop of lightly sweetened whipped cream adds an extra touch of indulgence.

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Comprehensive FAQ: Your Red Velvet Cheesecake Questions Answered

• Q: Can I make this cheesecake ahead of time?
  • A: Yes, this cheesecake is even better when made ahead! You can bake it 1-2 days in advance and store it, covered, in the refrigerator. Add the ganache and decorations closer to serving time.
• Q: How do I store leftover cheesecake?
  • A: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Q: Can I freeze this cheesecake?
  • A: Yes, you can freeze the cheesecake before adding the ganache and decorations. Wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before adding the ganache and serving.
• Q: Can I use a different type of crust?
  • A: Yes, you can use a traditional graham cracker crust or a chocolate cookie crust instead of the red velvet cake layer.
• Q: What if I don’t have a springform pan?
  • A: You can use a regular 9-inch cake pan, but it will be more difficult to remove the cheesecake cleanly. You may need to serve it directly from the pan. You could also use a deep dish pie plate.
• Q: What’s the best way to prevent the cheesecake from cracking?
  • A: Don’t overmix the batter, especially after adding the eggs. Bake the cheesecake in a water bath, and cool it slowly in the oven with the door ajar.
• Q: Can I use low-fat cream cheese?
  • A: It’s not recommended to use low-fat cream cheese in this recipe, as it can affect the texture and flavor of the cheesecake filling. Full-fat cream cheese provides the best results.
• Q: How do I make the red velvet cake layer more vibrant?
  • A: Use gel food coloring, which is more concentrated than liquid food coloring. You can also add a little extra cocoa powder to deepen the red color.
• Q: Can I use a different type of chocolate for the ganache?
  • A: Yes, you can use milk chocolate or white chocolate for the ganache, but the flavor and color will be different.
• Q: What if I don’t have a food processor to crush the Oreos?
  • A: Place the Oreos in a large zip-top bag, seal it, and then crush them with a rolling pin until fine crumbs form.
• Q: How do I make the strawberry puree from scratch?
  • A: You can make the strawberry puree by simmering about 1 ½ cups of chopped fresh or frozen strawberries with a tablespoon of sugar until softened. Then, puree the mixture in a blender or food processor until smooth.
• Q: Can I make this cheesecake without the water bath?
• A: While it is highly recommended to use a water bath, you can try baking it at 300F for a longer period.
• Q: My cheesecake is still very jiggly in the center, is it done?
• A: A slight jiggle in the center is normal. The cheesecake will continue to set as it cools and chills.
• Q: Can I use store-bought frosting instead of making the ganache?
• A: Yes, but a homemade ganache will have a richer flavor and smoother texture.