Red Velvet Cheesecake


I admit it… I have been remiss in providing recipes.  Life gets in the way of the best laid plans.  However, free time abounds (slightly) and I am going to endeavor to ameliorate my bad behavior!  My peace offering is in the form of a heavenly dessert…. Red Velvet Cheesecake!

One small note in this recipe, if you dying for the flavour of red velvet cake, this cheesecake will not feed your need for a fix… it is tasty for sure, but the flavor of the cheesecake is weak in comparison to the cake.  

A few notes about this recipe:

  • This is probably one of the most involved cheesecake recipes I’ve made, so allocate yourself at least three hours to make this cheesecake (more if you have the time). 
  • The water bath I mention isn’t necessary, it just helps preventing cracks from forming in the top of the cheesecake, if you don’t mind them, go ahead and skip it – cooking time and temperatures remain the same either way.
  • The icing is sweet.  If you don’t want the added sweetness you can leave the frosting off or use less.



17 Oreo cookies, crushed finely
1/4 cup butter, melted
1 Tbsp granulated white sugar


3 (8 oz) packages cream cheese, room temperature
1 1/2 cups granulated white sugar
4 large eggs, lightly beaten
2 Tbsp flour
3 Tbsp unsweetened cocoa
1 cup sour cream
1/2 cup buttermilk
2 tsp vanilla extract
1 tsp distilled white vinegar
2 oz red food coloring


3 oz cream cheese
1/4 cup butter, room temperature
2 cups powdered sugar
1 tsp vanilla extract

Let’s Get Baking!

Prepare crust: Stir together Oreo crumbs, melted butter, and 1 Tbsp granulated sugar; press into bottom of a 9-inch springform pan.

Preheat oven to 325 degrees F.   Prepare a water bath: Fill large pan (one big enough to fit springform pan) with about 1 inch of water.   Place in oven and allow to preheat along with oven.

Prepare Filling: Beat cream cheese and sugar at medium-low speed with an electric mixer for 1 min.  Add eggs and remaining cheesecake ingredients, mixing on low speed until fluffy.  Pour batter into prepared crust.

Take out two sheets of heavy duty foil and layer them on top of one another.   Place springform pan on top of the foil and wrap gently around the pan  and up the sides (you don’t want tears or holes to prevent water leaking in).   Place  in water bath in oven.

Bake for 10 minutes; reduce heat to 300 degrees F.  Bake an additioanl 75 min. or until the center is firm.  Turn oven off.  Let cheesecake stand in oven for 30 minutes.  Remove cheesecake from oven.  Carefully remove from water bath and place on wire rack.   Run a thin knife around the outer edge of the cheesecake.  Cool on rack, until cheesecake nears room temperature.  Cover and chill for at least 8 hours.  Remove sides of springform pan.

Prepare frosting: Beat cream cheese and butter at medium speed  with an electric mixer until smooth.  Gradually add powdered sugar and vanilla, beating until smooth.  Spread evenly on top of cheesecake.



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