Why does the red velvet cheesecake need buttermilk and vinegar?

Buttermilk and distilled vinegar are the two most authentically essential ingredients that define the most characteristic red velvet flavor profile. The acid from both ingredients reacts with the natural cocoa powder to develop the most distinctly red-velvet flavor — a subtle tangy complexity that is unmistakably different from both plain chocolate and plain vanilla cheesecake. Without buttermilk and vinegar, the cheesecake tastes like a pink chocolate cheesecake rather than the most authentically red-velvet-flavored individual result.

Can I skip the water bath?

Skipping the water bath significantly increases the risk of the most dramatic surface cracking and the most uneven baking of the cheesecake. The water bath is the most specifically designed technique for the most crack-free, the most evenly baked, and the most silky-smooth individual cheesecake surface. If a water bath is genuinely impossible, bake on the lowest oven rack with a separate pan of hot water on the rack below.

How much food coloring do I need?

One to one and a half tablespoons of gel or liquid food coloring produces the most vibrant and the most dramatically deep red color in the finished cheesecake. Gel food coloring provides the most intensely vibrant color per smallest quantity — start with one tablespoon, assess the color of the batter before baking, and add more for a more dramatic result.

Red Velvet Oreo Cheesecake Easy Baked Chocolate Ganache Recipe

Description

The most extraordinary baked Red Velvet Oreo Cheesecake made by preheating oven to 350°F wrapping 9-inch springform pan exterior in 3 layers heavy foil crushing 26 whole Oreos to fine crumbs mixing with 1/3 cup melted butter pressing into pan baking 8 minutes then beating 24 oz room temperature cream cheese and 1 1/4 cups sugar smooth beating in 3 tbsp cocoa powder scraping then on low adding 3/4 cup sour cream 1/4 cup buttermilk 2 tsp vinegar and food coloring carefully adding 4 whisked room temperature eggs in 3 additions on lowest speed placing foil-wrapped pan in roasting pan pouring filling over crust adding 1/2 to 1 inch boiling water to roasting pan baking in 350°F oven 55 to 65 minutes until just set with gentle jiggle cooling in water then on rack refrigerating minimum 6 hours or overnight adding ganache of heated cream poured over chopped chocolate and topping with whipped cream rosettes and crushed Oreos. A completely extraordinary celebration red velvet Oreo cheesecake recipe.

Ingredients

Scale

26 Oreo Cookies whole for crust

1/3 cup 75g Unsalted Butter melted

24 oz 680g Full-Fat Brick-Style Cream Cheese room temperature

1 1/4 cups 250g Granulated Sugar

3 tbsp Natural Cocoa Powder

3/4 cup 180ml Sour Cream room temperature

1/4 cup 60ml Buttermilk room temperature

2 tsp Distilled White Vinegar

1 to 1 1/2 tbsp Red Gel or Liquid Food Coloring

4 large Eggs room temperature whisked

Boiling Water for water bath

4 oz 56g Dark or Semi-Sweet Chocolate finely chopped

1/2 cup 120ml Heavy Whipping Cream for ganache

1/2 cup 120ml Heavy Whipping Cream for topping

3 to 4 Oreo Cookies crushed for decoration

Instructions

1. Preheat oven to 350°F 180°C. Wrap springform pan exterior with 3 layers heavy foil covering all seams.

2. Crush 26 whole Oreos to fine crumbs. Mix with melted butter. Press firmly into pan bottom and slightly up sides.

3. Bake crust 8 minutes. Remove. Keep oven on.

4. Beat room temperature cream cheese and sugar until smooth and creamy. Beat in cocoa powder. Scrape bowl.

5. On low speed beat in sour cream, buttermilk, vinegar, and food coloring.

6. Carefully beat in whisked eggs in 3 additions on lowest speed just until incorporated.

7. Place foil-wrapped pan in center of large roasting pan. Pour filling over crust. Smooth top.

8. Pour 1/2 to 1 inch boiling water into roasting pan surrounding springform.

9. Bake 55 to 65 minutes until top just set with gentle jello-like wobble when nudged.

10. Cool in water until room temperature. Remove. Cool on rack to room temperature.

11. Cover and refrigerate minimum 6 hours or overnight.

12. Heat cream until near boiling. Pour over chopped chocolate. Rest 2 to 4 minutes. Whisk smooth.

13. Trace outside with thin knife. Remove springform ring.

14. Pour ganache over chilled cheesecake allowing drip. Return to fridge.

15. Beat remaining cream to peaks. Pipe rosettes around edge. Sprinkle crushed Oreos.

Prep Time: 60 minutes
Cook Time: 65 minutes
Category: Dessert, Cheesecake, Celebration, Valentine
Method: Baking, Water Bath
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 624
Sugar: 36g
Sodium: 353mg
Fat: 46g
Saturated Fat: 25g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 48g
Fiber: 2g
Protein: 9g
Cholesterol: 173mg

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