Description
Indulge in a stunning dessert that’s as delicious as it is eye-catching. The Blue Velvet Oreo Cheesecake Delight features a rich Oreo crust, a velvety blue cheesecake layer, and a whipped cream topping that’s perfect for special occasions or simply treating yourself.
Ingredients
Crust:
- 24 Oreo cookies (with filling)
- 1/4 cup (60 g) unsalted butter, melted
Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1/4 cup (30 g) unsweetened cocoa powder
- 3 large eggs
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 ml) heavy cream
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- Blue food coloring (gel preferred)
Topping:
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 6–8 crushed Oreo cookies
Instructions
- Preheat the Oven:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal. - Prepare the Crust:
Crush Oreo cookies into fine crumbs using a food processor or a sealed bag with a rolling pin.
Mix the crumbs with melted butter until combined. Press the mixture evenly into the bottom of the springform pan. Chill in the refrigerator while preparing the filling. - Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar and cocoa powder; mix until fully incorporated.
Beat in eggs, one at a time, ensuring each is well blended before adding the next.
Stir in sour cream, heavy cream, vanilla extract, white vinegar, and blue food coloring until the batter is smooth and reaches your desired shade of blue. - Assemble and Bake:
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
Wrap the outside of the springform pan in aluminum foil to prevent water from entering.
Place the pan in a large roasting dish and pour hot water into the dish, filling it halfway up the sides of the pan to create a water bath.
Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. - Cool and Chill:
Remove the cheesecake from the water bath and let it cool to room temperature.
Refrigerate for at least 6 hours or overnight to fully set. - Prepare the Topping:
Whip heavy cream and powdered sugar together in a bowl until stiff peaks form.
Spread or pipe the whipped cream over the chilled cheesecake. Garnish with crushed Oreo cookies. - Serve:
Carefully remove the springform pan and transfer the cheesecake to a serving plate. Slice and serve chilled.
Notes
- Color Tip: Gel food coloring works best for vibrant color without affecting the batter’s consistency.
- Crust Alternative: Substitute Oreos with graham crackers, chocolate wafers, or digestive biscuits for a different flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American