Description
Blue velvet oreo cheesecake whisks dessert lovers into a dreamy world of indulgence. Creamy layers and rich chocolate crumble create a mesmerizing experience that beckons you to savor each heavenly bite.
Ingredients
Scale
Main Ingredients:
- 16 ounces (450 grams) cream cheese, softened
- 3 large eggs
- 24 Oreo cookies (with filling)
- 1 cup (200 grams) granulated sugar
Wet Ingredients:
- ½ cup (120 milliliters) sour cream
- ¼ cup (60 milliliters) heavy cream
- ¼ cup (60 grams) unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- 1 cup (240 milliliters) heavy whipping cream
Dry and Coloring Ingredients:
- ¼ cup (30 grams) unsweetened cocoa powder
- 2 tablespoons powdered sugar
- Blue food coloring (gel or liquid, to desired shade)
- 68 crushed Oreo cookies
Instructions
- Prepare the oven environment by setting the temperature to 325F (160C) and readying a 9-inch springform pan with a light grease coating and parchment paper base.
- Crush the Oreo cookies into fine crumbs, blending them thoroughly with melted butter to create a cohesive crust mixture.
- Press the Oreo cookie crumb mixture firmly and evenly into the bottom of the prepared springform pan, creating a compact base for the cheesecake.
- Whip cream cheese in a large mixing bowl until smooth and creamy, ensuring no lumps remain.
- Gradually incorporate sugar, mixing continuously to maintain a silky texture.
- Add eggs one at a time, blending thoroughly after each addition to maintain a uniform consistency.
- Mix in sour cream, vanilla extract, and blue food coloring, stirring until the batter achieves a vibrant and consistent blue hue.
- Fold crushed Oreo cookies into the cheesecake batter, distributing them evenly throughout the mixture.
- Pour the blue-tinted batter over the Oreo cookie crust, smoothing the top with a spatula to ensure an even surface.
- Carefully place the springform pan in the preheated oven and bake for approximately 50-60 minutes.
- Check the cheesecake’s doneness by gently shaking the pan – the center should have a slight wobble but not be liquid.
- Remove from the oven and allow the cheesecake to cool at room temperature for one hour.
- Refrigerate the cheesecake for a minimum of 4 hours or overnight to set completely.
- Before serving, carefully release the springform pan’s sides and garnish with additional Oreo cookies if desired.
Notes
- Chill cream cheese to room temperature before mixing to ensure a smooth, lump-free batter for creamy texture.
- Crush Oreo cookies finely for the crust, pressing firmly into the pan’s base to create a solid, even foundation.
- Add food coloring gradually to achieve the perfect blue velvet shade without altering the cheesecake’s delicate flavor profile.
- Wrap the springform pan with aluminum foil when baking in a water bath to prevent moisture from seeping into the crust and ensure even, gentle cooking.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 392
- Sugar: 27 g
- Sodium: 230 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 96 mg