Description
Blue velvet Oreo cheesecake offers a delightful twist on classic desserts with its rich, creamy layers. Chocolate cookie crust and smooth cream cheese blend perfectly for an indulgent treat you’ll savor to the last delicious bite.
Ingredients
Scale
- 16 oz (450 g) cream cheese, softened
- 24 Oreo cookies (with filling)
- 3 large eggs
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) sour cream
- ¼ cup (60 ml) heavy cream
- ¼ cup (60 g) unsalted butter, melted
- 1 tbsp vanilla extract
- 1 tsp white vinegar
- 1 cup (240 ml) heavy whipping cream
- ¼ cup (30 g) unsweetened cocoa powder
- 2 tbsps powdered sugar
- 68 crushed Oreo cookies
- Blue food coloring (gel or liquid, to desired shade)
Instructions
- Crust Preparation: Pulverize Oreo cookies into fine crumbs and amalgamate with melted butter, pressing the mixture compactly into the base of a greased 9-inch springform pan lined with parchment paper.
- Cheesecake Batter: Whip cream cheese until velvety smooth, gradually integrating sugar while maintaining a silky consistency. Incorporate eggs individually, ensuring thorough blending after each addition.
- Flavor Infusion: Introduce sour cream, vanilla extract, and blue food coloring, stirring until the batter transforms into a uniform, vibrant azure shade. Gently fold crushed Oreo cookies throughout the mixture.
- Baking Process: Transfer the azure-tinted batter into the prepared crust, leveling the surface meticulously. Position in a preheated oven at 325F (160C) and bake for 50-60 minutes, monitoring for a delicate center with a subtle jiggle.
- Cooling and Setting: Allow the cheesecake to cool at room temperature for one hour, then refrigerate for a minimum of 4 hours or preferably overnight to achieve optimal texture and flavor melding.
- Presentation: Carefully release the springform pan’s edges and optionally adorn with additional Oreo cookies before serving the decadent blue velvet creation.
Notes
- Prevent Cracking Technique: Avoid overmixing cheesecake batter to reduce air incorporation, which causes surface cracks during baking.
- Temperature Control Strategy: Use room temperature ingredients to ensure smooth, lump-free batter and consistent mixing results.
- Baking Water Bath Hack: Place a shallow pan of hot water on the oven’s bottom rack to create humidity, preventing cheesecake surface from drying and cracking.
- Gentle Cooling Method: Allow cheesecake to cool gradually at room temperature before refrigerating to minimize sudden temperature changes that can cause structural breaks.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 487
- Sugar: 36 g
- Sodium: 220 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 98 mg