Red Velvet Cheesecake
A delightful dessert that merges the rich flavors of red velvet cake with creamy cheesecake, ideal for special occasions.
Ingredients
Crust Ingredients
- 1 1/2 cups crushed Oreo cookies
- 1/2 cup unsalted butter, melted
Cheesecake Filling Ingredients
- 1 1/2 cups granulated sugar
- 1 cup buttermilk
- 3 large eggs
- 2 tablespoons cocoa powder
- 2 teaspoons vanilla extract
- 2 cups cream cheese, softened
Topping Ingredients
- 1 cup heavy whipping cream
- Powdered sugar for sweetening to taste
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine crushed Oreo cookies and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
- In another bowl, mix together sugar, buttermilk, eggs, cocoa powder, and vanilla. Add softened cream cheese and blend until smooth.
- Pour the filling over the crust in the springform pan.
Baking
- Bake in the preheated oven for about 50-60 minutes or until the center is set.
Cooling and Topping
- Allow the cheesecake to cool completely and refrigerate for at least 4 hours or overnight.
- Whip heavy cream and powdered sugar until stiff peaks form, then spread or pipe over the top of the cheesecake.
Serving
- Slice the Red Velvet Cheesecake into wedges and place them on dessert plates. Optionally, drizzle with chocolate or raspberry sauce and garnish with fresh berries or mint leaves.
Notes
Ensure cream cheese is at room temperature for easy blending. Do not skip cooling time; it helps the cheesecake set properly. If cracks appear on top, cover with whipped cream for a beautiful finish.