Description
Indulge in a luxurious Red Velvet Cheesecake Royale that combines a rich red velvet flavor with creamy cheesecake, all atop a crunchy Oreo crust. This decadent dessert features a velvety cream cheese batter enhanced with cocoa powder and red gel food coloring, baked to perfection in a water bath for a smooth texture. Finished with a luscious whipped cream cheese frosting and optional garnishes like red velvet crumbs or chocolate curls, it’s perfect for celebrations or a special treat.
Ingredients
Scale
Crust
- 5 cups crushed Oreo cookies (about 60 cookies)
- 10 tbsp unsalted butter, melted
Cheesecake Filling
- 64 oz cream cheese, softened
- 2â…” cups granulated sugar
- 1 cup sour cream, room temperature
- 2 tbsp white vinegar
- 2 tbsp vanilla extract
- 1–2 oz red gel food coloring (for bold color)
- 8 large eggs, room temperature, lightly beaten
- ½ cup buttermilk
- 1 tbsp cocoa powder
- Crushed white chocolate, folded into the batter (quantity approximately ½ cup)
Whipped Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups confectioners’ sugar
- 2 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Wrap the outside of your springform pan in foil to protect it from water during the water bath baking process.
- Make Crust: Combine the crushed Oreo cookies with the melted butter until well mixed. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool.
- Prepare Cheesecake Batter: In a large bowl, beat the softened cream cheese and granulated sugar until the mixture is fluffy and smooth. Add sour cream, white vinegar, vanilla extract, and red gel food coloring, mixing well after each addition. Gradually beat in the lightly beaten eggs, ensuring they are fully incorporated. Fold in the cocoa powder and crushed white chocolate gently to combine.
- Bake in Water Bath: Pour the cheesecake batter over the cooled crust in the springform pan. Place the pan into a larger roasting pan and fill the outer pan with hot water to create a water bath. This helps bake the cheesecake evenly and prevents cracking. Bake for 1 hour and 15 to 20 minutes until the edges are set and the center slightly jiggles.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Then remove it from the oven and chill it in the refrigerator for at least 4 hours, preferably overnight, to set completely.
- Prepare Frosting and Serve: For the frosting, beat together the softened cream cheese and butter until creamy. Gradually add confectioners’ sugar and vanilla extract, beating until smooth and fluffy. Frost the chilled cheesecake with this whipped cream cheese frosting. Garnish with red velvet crumbs, chocolate curls, or fresh berries before serving for a beautiful presentation.
Notes
- Using a water bath during baking is crucial for a creamy texture and to prevent cracks.
- Room temperature ingredients ensure smooth batter and prevent lumps.
- Red gel food coloring provides vibrant color without thinning the batter.
- Chilling the cheesecake overnight improves flavor and texture.
- Crushed white chocolate folded in adds a delightful texture and sweetness contrast.
- Wrap the pan tightly with foil to avoid water leaking into the crust.
