Description
Rich red velvet cheesecake emerges as a luxurious dessert blending classic American flavors. Creamy chocolate notes and velvety texture invite you to savor each delectable bite.
Ingredients
Scale
- 32 oz (907 g) cream cheese, room temperature
- 4 large eggs, room temperature
- 1 cup (240 ml) sour cream, room temperature
- 1 cup (200 g) sugar
- ½ cup (120 ml) half and half, room temperature
- 2 tsps vanilla extract
- 1 tbsp red food coloring
- 3 tbsps unsweetened cocoa powder
- 2 tbsps all-purpose flour
- Oreo cookies
- Whipped cream
Instructions
- Crust Preparation: Pulverize Oreo cookies into fine crumbs, blending with melted butter until achieving a sandy consistency. Press mixture firmly into a greased 9-inch springform pan, covering bottom and sides evenly.
- Crust Baking: Prebake crust at 375°F for 8 minutes, then reduce oven temperature to 350°F.
- Cheesecake Base: Utilize stand mixer to cream cream cheese and sugar until silky smooth, eliminating all lumps. Incorporate sour cream, then gradually mix in eggs, vanilla extract, and red food coloring.
- Batter Refinement: Sift cocoa powder and flour into the mixture, folding gently to maintain a uniform crimson batter. Carefully scrape bowl edges to ensure complete ingredient integration.
- Moisture Technique: Position baking tray filled with water on lower oven rack to create humid baking environment. Pour cheesecake batter into prepared crust, placing on top rack.
- Baking Process: Bake for 45-55 minutes, monitoring for subtle edge browning while center remains slightly jiggly. After baking, turn off oven and leave door slightly ajar, allowing cheesecake to cool gradually for one hour.
- Cooling and Setting: Remove from oven and cool completely at room temperature. Refrigerate for minimum 4 hours or overnight to achieve optimal texture and flavor development.
- Presentation: Before serving, embellish with crushed Oreo cookies and delicate whipped cream dollops for an elegant finishing touch.
Notes
- Prevent Cracking Technique: Create a humid baking environment by placing a water bath in the oven to ensure smooth, crack-free cheesecake surface and prevent structural breaks.
- Master Ingredient Temperature: Allow cream cheese, eggs, and sour cream to reach room temperature before mixing to guarantee silky, lump-free batter and seamless ingredient integration.
- Gentle Mixing Strategy: Use low to medium mixer speed when combining ingredients to avoid incorporating excess air, which can cause unwanted cracks and uneven cheesecake texture.
- Cooling Precision: Never rush the cooling process; let the cheesecake rest in the oven with the door slightly open and then cool completely at room temperature before refrigerating to maintain perfect consistency.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 410
- Sugar: 31 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg