It’s Christmas in July with this New York Style Red Velvet Cheesecake! It’s a dense, but not dry, New York style cheesecake and it’s supported by an Oreo crust!
Christmas in July—why not? I’d much rather celebrate a holiday in 80 degree weather than the blistering cold of dark December days. Among all of the sweet eats, I find cheesecake to be the quintessential holiday dessert. It is one to be savored and celebrated. Like a special celebration, getting a cheesecake is anticipated with excitement!
This cheesecake has that texture found only in New York bakeries. Firm, but not heavy, this New York Style Red Velvet Cheesecake in dense and slightly drier than traditional cheesecakes. The key to this is a few tablespoons of flour which tightens the batter up. Despite its texture, the cheesecake does not sit heavy in the stomach. There’s no post-prandial “bag of quarters in the stomach” side effect.
Instead the New York Style Red Velvet Cheesecake has a melt-in-your-mouth quality that sends “EAT MORE” signals to your brain. Which can be dangerous, very dangerous.
Though cheesecake is far from bikini-ware approval, enjoy the summer with wintertime flare and eat this New York Style Red Velvet Cheesecake!
- 2 ½ cups finely ground Oreo (cream filling and all)
- 6 tablespoons unsalted butter, melted
- 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
- Cream cheese frosting, for garnish
- 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.
- Wrap the spring form pan with aluminum foil, set aside. Preheat oven to 300 degrees F.
- 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.
- Beat in sour cream, buttermilk, apple cider vinegar, vanilla, and red food color on the low speed to prevent splashing.
- 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.
- 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.