Home / All / Red Velvet Cake Oreo Cheesecake
4 February, 2016

Red Velvet Cake Oreo Cheesecake

Posted in : All, Desserts on by : hdcook

Red Velvet Cake Oreo Cheesecake

Something Magical happens when you combined cheesecake and cake together with Americas favorite cookie~or so the Oreo cookie company has said, I like Oreo’s as much as anyone but I’m not in love with them, but I do love Red velvet cake and I do love cheesecake so I thought hey why not combined all 3 in one delicious and decadent treat, here comes~Red Velvet Cake Oreo Cheesecake~yes~you heard it right~Oreo cheesecake middle sandwiched between red velvet cake goodness~with a oreo cream cheese frosting it is basically heaven in a cake that is so good and rich and everything that you want in a cake minus the calories and the weight gain but hey~its February and Valentines Month~and its what I call chocolate month because all the chocolates thats on sale on the grocery stores~so why not treat your self or your significant other with a delicious treat that will make them fall in love with you all over again or just make it for your self~hey~just remember if your single~know this saying~” Cake doesn’t ask silly questions, Cake understands”

Red Velvet Cake Oreo Cheesecake

Yield: 8-10

Ingredients

  • Oreo Cheesecake
  • 2 8 Ounces full fat cream cheese, room temperature
  • 2 Eggs
  • Pinch kosher salt
  • 1 Teaspoon Vanilla Extract
  • 2/3 Cups granulated sugar
  • 1/3 Cup sour cream
  • 1/3 Heavy cream
  • 10 Oreo Cookies crushed
  • Red Velvet Cake
  • 2 1/2 Cup All purpose flour
  • 3 Tablespoons unsweetened cocoa powder(not dutch process)
  • 1 Cup granulated sugar
  • 1 Tablespoon espresso powder
  • 1 1/2 Teaspoon baking soda
  • 1 Teaspoon kosher salt
  • 2 Eggs at room temperature
  • 1 Cup well shaken buttermilk
  • 2 Teaspoon vanilla extract
  • 1 1/2 Cup vegetable oil
  • 1 Ounce bottle red food coloring
  • 2 Teaspoon white vinegar
  • Oreo Cream Cheese Frosting
  • 2 8 Ounce packages of full fat cream cheese, room temperature
  • 1 1/2 Cup to 2 cups of powdered sugar
  • 1/2 unsalted butter, room temperature
  • 1 Tablespoon vanilla extract
  • 2.5 ounces of ground Oreo cookies

Instructions

  1. Oreo Cheesecake: Preheat oven to 325 degrees. place a roasting pan in middle rack of oven, set a kettle over stove filled with water and let it boil on medium heat, turn of and set aside. Butter or spray a 9 inch springform pan with non stick cooking spray or baking spray and like and butter or spray a parchment paper round. Wrap foil around the springform pan at least twice so water wont seep in and seal the springform pan tightly.Set aside. Either on a stand mixer with a paddle attachment or a hand mixer over a large bowl, mix the cream cheese till smooth and creamy, add in the sugar salt and continue to mix for 2 minutes, scrape down the sides as needed. Add eggs one at time mixing well after each addition, mix in heavy cream and sour cream and vanilla, mix until smooth, add the crushed Oreo cookies and mix by hand with a rubber spatula and pour batter in the prepared springform pan, smooth the top and tap several times on the counter to get rid of air bubbles in batter, place in the middle of the roasting pan, and pour hot water on the side of the roasting pan about and inch up the foil line sprinform pan.Bake for 45 minutes, remove cheesecake from the roasting pan and transfer to a cooling rack and let it cool for 1 hour then cover with a plastic wrap and place in freezer for several hours or over night.
  2. Red Velvet Cake: Preheat oven to 350 degrees, butter or spray 2 9inch round baking pans with non stick cooking spray and line and butter or spray parchment paper rounds on each and set aside.In a large bowl sift together flour, cocoa powder and baking soda. add in kosher salt espresso powder and mix with a whisk in till combined, add eggs, oil, buttermilk, red food coloring, vinegar and vanilla extract and mix until combined( you can use a Stand mixer with a paddle attachment or a hand mixer on medium low speed, I just use a whisk to mix all the ingredients together and I use a cake evener which you can purchase at Michael for a more even cake ) spread evenly on a the prepared baking pans making sure to smooth the top, bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out a few moist crumbs. Transfer to a cooling wrack and let it cool for 10 minutes, run a knife around edges of pan and invert the cakes on the cooling rack and let it cool completely.
  3. Oreo Cream Cheese frosting: In a stand mixer with the paddle attachment or hand mixer on medium high speed over a large bowl beat together cream cheese, butter, powdered sugar, vanilla extract and oreo cookie grounds until smooth and creamy. (do not overbeat)
  4. Assembly and frosting: Place one layer of cake on a 10 inch cake base or a platter, remove cheesecake from the ring carefully and using the tip of a knife lift cheesecake out of the bottom with the parchment paper still intact on the cheesecake, remove parchment paper and place on top of the cake layer and place the remaining cake layer on top of the cheesecake. apply a small amount of cream cheese frosting in the middle and spread evenly on the side and around the cake with a thin spatula, spread evenly all around and garnish with white chocolate curls ( mine was storbought)
  5. Tip: White chocolate shavings: buy a thick hunk of white chocolate, micro wave for 20-30 seconds to soften slightly and using a potato peeler run down the sides of chocolate to create shaves or curls.
  6. I am no expert in frosting a cake, and if your not just watch some tutorials on Youtube on how to frost a cake.
http://thenovicecook.com/?p=1406

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *