Introduction

Indulge in a rich and festive dessert with this Red Velvet Cheesecake. Combining the classic flavors of red velvet cake with creamy cheesecake and a chocolate ganache topping, it’s perfect for special occasions or any time you want an impressive treat.

The image shows a round cake with three clear layers on a clear glass plate atop a white marbled texture. The bottom layer is a thick, dark chocolate crumb base with a rough texture. Above it is a thick, light cream layer that looks soft and smooth. The top layer is a shiny, bright red glaze that is smooth and glossy. On one side of the cake, there are dark red creamy swirls with a slightly matte finish, decorated with blackberries and small dark crumbs. A small mint leaf adds a touch of green on top, and a piece of dark chocolate with text is angled into the red cream. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
2 tsp unsweetened cocoa powder
1/2 cup unsalted butter
1 cup granulated sugar
4 tsp red food coloring
24 oz full-fat cream cheese
10 Oreos, crushed
1 cup sour cream
1 cup heavy cream (for ganache)
1 cup dark chocolate chips

Instructions

Step 1: 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.
Step 2: Prepare the red velvet cake base by whisking together flour, cocoa powder, and a pinch of salt. In another bowl, cream the butter and sugar until light and fluffy. Then mix in eggs, sour cream, oil, vanilla extract, red food coloring, and buttermilk. Gradually combine the dry ingredients into the wet mixture.
Step 3: Divide the batter evenly between the prepared pans and bake for about 18–20 minutes until set. Allow the cake layers to cool completely before proceeding.
Step 4: For the Oreo cheesecake filling, beat the cream cheese with sugar and cornstarch until smooth. Incorporate sour cream, vanilla extract, eggs, and crushed Oreos. Pour this mixture over the cooled cake layers in the springform pan.
Step 5: Bake the assembled cheesecake in a water bath at 300°F for about 90 minutes until it has a custard-like consistency. After baking, allow it to cool gradually inside the oven to prevent cracking.
Step 6: Prepare the ganache by melting the dark chocolate chips with heavy cream until smooth. Pour the ganache over the chilled cheesecake evenly.
Step 7: Finish by decorating the cheesecake with whipped cream frosting and chopped Oreos for extra texture and flavor.

Tips & Variations

Use full-fat cream cheese for the creamiest texture in your cheesecake.
To avoid cracks, bake the cheesecake in a water bath and allow it to cool gradually.
For a festive touch, sprinkle extra red velvet crumbs on top of the ganache before it sets.
If you prefer a sweeter ganache, add a teaspoon of honey or maple syrup while melting the chocolate and cream.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To serve, let it sit at room temperature for about 15 minutes to soften slightly. Leftovers can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A round layered cake sits on a white plate with a scalloped edge, placed on a white marbled surface. The cake has three layers: a dark chocolate base layer with a rough texture, a bright red middle layer with a slightly crumbly texture, and a thick smooth creamy white top layer. The top is covered with a shiny dark red glaze that drips down the side slightly. On top, there are whole fresh red raspberries, black shiny berries, dollops of black and white cream, and two large triangular pieces of dark chocolate decorated with dark chocolate swirls. A slice is removed from the cake, showing the clean, clear layers inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake without a water bath?

While it’s possible, baking without a water bath increases the risk of cracks and an uneven texture. The water bath helps keep the temperature gentle and consistent, producing a smooth cheesecake.

Can I use regular milk instead of sour cream?

Sour cream adds creaminess and a slight tang that balances the sweetness. Using regular milk may alter the texture and flavor; if necessary, you can substitute with plain Greek yogurt for similar results.