New York Style Red Velvet Cheesecake
 
 
To get an ultra smooth batter, make sure all of your dairy ingredients are at room temperature.
Serves: 1 9-inch cheesecake
Ingredients
For the Crust:
  • 2 ½ cups finely ground Oreo (cream filling and all)
  • 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
  • 24 ounces (3 8-ounce packages) cream cheese, room temperature
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 cup full-fat sour cream, room temperature
  • ¼ cup buttermilk, room temperature
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 oz red food color
For assembling the New York Style Red Velvet Cheesecake:
  • Cream cheese frosting, for garnish
Instructions
To make the Crust:
  1. Preheat oven to 325 degrees F. Spray a 9-inch spring form pan with baking spray. Toss Oreo crumbs and butter in a bowl. Use a dry measuring cup to press the mixture evenly into and up the sides of the pan. Bake for 10 minutes, cool completely.
To make the Red Velvet Filling:
  1. Wrap the spring form pan with aluminum foil, set aside. Preheat oven to 300 degrees F.
  2. In a stand mixer fitted with a paddle attachment, beat cream cheese, sugar, flour, and cocoa on a low speed, raise to medium-low to blend completely, scraping the sides and bottom frequently, about 2 to 3 minutes. Still on a medium-low speed, add eggs one at a time, beating well after each addition. Scrape the bowl and paddle.
  3. Beat in sour cream, buttermilk, apple cider vinegar, vanilla, and red food color on the low speed to prevent splashing.
  4. Pour batter on top of crust in prepared crust, tapping the pan against the counter to release any air bubble. Place pan into a larger pan and pour hot water into large pan until the water reaches up to 1-inch up the side of the spring form pan, creating a water bath.
  5. Bake for 1 hour 45 minutes, until the sides are set and the center is still a little jiggly. Turn off oven, but leave cheesecake in oven for 30 minutes. Open oven door and let cheesecake rest for a final 15 minutes. Wrap in foil and refrigerate overnight. One chilled, remove from spring form pan and garnish with frosting.
Notes
cheesecake recipe adapted from Life, Love, and Sugar
Recipe by Layer Cake Parade at http://layercakeparade.com/new-york-style-red-velvet-cheesecake/