Red Velvet Cheesecake

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Red Velvet Cheesecake

Yield: 9 inch cake

Author: April Jackson

Combing the decadent flavours and stunning colour of red velvet cake with the light texture of a baked cheesecake

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Ingredients

The Crust

• 24 Oreos
• 42 g (45 grams) unsalted butter , melted

Cheesecake filling

• 680 g (680 grams) Philadelphia cream cheese , softened to room temperature
• 237 ml (240 grams) Greek Yoghurt , room temperature
• 167 g (270 grams) caster sugar
• 25 g (16 grams) natural unsweetened cocoa powder , sifted
• 75 g red liquid food colouring
• 29.57 ml pure vanilla extract
• 2 large eggs and 2 egg yolks , room temperature
• 23 g plain flour

Cream Cheese Frosting

• 85 g cream cheese, softened
• 57 g butter
• 360 g icing sugar
• 14.79 ml vanilla extract
• 4.93 ml fresh lemon juice
• pinch of salt

Instructions

Oreo crust

1. Preheat the oven to 180 C. Crush Oreos by hand or food processor and process until you have fine crumbs.
2. Add the melted butter in a mixing bowl and mix until it feels like wet sand.
3. Into a 9-inch springform pan, add base at the bottom and up the side of the pan slightly. Pressing it firmly.
4. Bake for 10 minutes, then remove from the oven and set aside to cool slightly while you make the filling.
5. Increase the oven up to 200 C

Cheesecake filling

1. In the bowl, beat the cream cheese with an electric hand whisk on low-medium speed until smooth. Add the sour cream and mix until fully combined.
2. Then add the sugar
3. In a separate bowl combine cocoa and red food colouring until it becomes a paste, then add it along with vanilla and whisk.
4. In a separate small mixing bowl, lightly beat the eggs and yolk. Add the beaten eggs to the mixing bowl with the cheesecake filling and mix on low speed until just combined.
5. Wrap the pan with the pre-baked Oreo crust in aluminium foil, fill with red mixture.
6. Put pan into a large roasting pan and add boiling water to the roasting pan about 2 inches deep.
7. Carefully push the pan into the oven Transfer the roasting pan with the cheesecake to the oven and bake for 10 minutes.
8. Reduce heat to 90 degrees and bake for 35 minutes.
9. It should wobble slightly when you shake it but only a little, if it is runny leave in the oven for longer.
10. Once cooked, turn the oven off, crack the oven door slightly, and allow the cheesecake to cool in the warm oven for 1 hour.
11. Chill in the fridge for at least 4 hours or preferably overnight

Cream Cheese Frosting

1. In a small bowl, beat cream cheese and butter until fluffy.
2. Add icing sugar, lemon juice, vanilla and pinch of salt.
3. Beat until smooth and pipe onto the cheesecake.