We were so obsessed with Magnolia’s Red Velvet Cheesecake that we wanted to make our own. Last week we featured a to-die-for Cookie Monster Cheesecake. We adapted it from this very simple cheesecake recipe. We made this delicious Red Velvet Cheesecake before making the Cookie Monster one, and learned from our mistakes. We never used a water bath when we made the red velvet cheesecake, it cracked and dried a little bit, but it was still scrumptious.
The Oreo crust was delicious and turned out better than I thought. Remember when you make any cheesecake use a water bath, it will keep the cake moist throughout the baking process. We can thank Ashley for that little secret…
And if you want a delicious, classic New York-style cheesecake, check out this recipe.
Red Velvet Cheesecake
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Loading...Ingredients
- 1 1/2 cups crushed Oreos
- 1/4 cup butter, melted
- 3 (8-oz) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 4 eggs, lightly beaten
- 1 cup sour cream
- 1/2 cup whole buttermilk
- 2 tsp vanilla extract
- 3 tbsp cocoa powder, unsweetened
- 1 1oz bottle of red food coloring
Instructions
Preheat your oven to 325 degrees.
Open the springform pan and lay down a sheet of tin foil on the bottom of the pan so that the foil hangs out from the pan. Lock the bottom into the pan and curl the foil up towards the sides of the pan.
Crush up your cookies and stir them with the melted butter. Press mixture into bottom of the 9-inch springform pan.
Beat cream cheese and 1 1/2 cups granulated sugar for about a minute in a large bowl.
Crack open eggs into a small bowl and lightly whisk them together.
With the eggs, add the rest of the ingredients into the large bowl and mix them together until just combined.
Pour the batter into the prepared crust. Fill another large dish (big enough to sit the springform pan in with about a 1/4-1/2 inches of water). Set the springform pan in the dish of water and place in the oven.
Bake at 325 degrees for about 10 minutes then reduce heat to 300 degrees and bake for 1 hour and 15 minutes or until center is firm.
Run knife along outer edge of cheesecake - this is to release the cake from the edges of the pan.
Turn the oven off, but let the cheesecake stand in the oven for 30 minutes.
Remove the Red Velvet Cheesecake from the oven and place the pan on a wire rack for about 30 minutes.
Cover and set in the fridge overnight (8-10 hrs).
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