Ingredients
Scale
- 24 Oreo cookies (for the crust, use original Oreos or substitute with chocolate graham crackers)
- 6 tablespoons unsalted butter, melted
- 24 ounces (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 2 teaspoons red food colouring (natural beetroot powder can be used as a substitute)
- 1 teaspoon white vinegar
- 1/2 teaspoon baking soda
- Pinch of salt
- Optional: 6 Oreo cookies, roughly chopped, to swirl into the batter
Instructions
- Preheat your oven to 325°F (160°C). Line the base of a 9-inch springform pan with parchment paper to prevent sticking — I learned this trick the hard way one rainy afternoon when my first cheesecake stuck stubbornly to the tin.
- Begin by making the crust. Pop the Oreo cookies in a food processor and blitz until they resemble fine crumbs. If you don’t have one, place them in a sealed bag and bash with a rolling pin — just like I used to when my mum’s blender was busy.
- Mix the Oreo crumbs with the melted butter until evenly combined. Press this mixture firmly into the base of your springform pan, smoothing it with the back of a spoon to create an even layer. Chill in the fridge while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. This step is crucial — take your time here to avoid lumps, just like my mum always said, “Patience is the secret ingredient.”
- Add the sugar and continue beating until light and creamy.
- Mix in the sour cream and vanilla extract. These add a subtle tang and depth that keep the cheesecake from feeling too heavy.
- In a small bowl, sift together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture into the cream cheese batter, folding gently.
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the red food colouring and white vinegar. The vinegar reacts with the baking soda, giving that classic tangy red velvet lift.
- If you’re feeling indulgent, fold in the chopped Oreo pieces for that extra surprise crunch.
- Pour the batter over the chilled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles — a little trick I picked up from watching my mum’s careful hands at work.
- Bake for about 55-65 minutes. You’ll know it’s ready when the edges are set but the centre still has a slight wobble, like a gentle jiggle. Resist the urge to open the oven door too often — patience again!
- Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. This slow cooling prevents cracks, which I learned after many imperfect but delicious attempts.
- Chill the cheesecake in the fridge for at least 6 hours, preferably overnight, before removing from the springform pan and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
