Triple Layer Oreo Red Velvet Cake (Print Version)

# Ingredients:

→ For the Crust

01 - 3 cups Oreo crumbs (from 36 finely crushed Oreos, 480g)
02 - 4 tablespoons unsalted butter, melted
03 - ¼ teaspoon sea salt

→ For the Filling

04 - 32 oz cream cheese, softened
05 - 1 cup granulated sugar
06 - ¼ teaspoon sea salt
07 - ¾ cup sour cream, at room temperature
08 - ½ cup heavy cream
09 - 1 tablespoon white vinegar
10 - 1 tablespoon pure vanilla extract
11 - 4 tablespoons cocoa powder
12 - 3 large eggs, at room temperature
13 - Red gel food coloring

→ For the Ganache

14 - 1 cup semisweet chocolate chips
15 - ¾ cup heavy whipping cream

→ For the Whipped Cream

16 - 1 cup cold heavy whipping cream
17 - ¼ cup powdered sugar
18 - ½ teaspoon pure vanilla extract
19 - 12 Oreos

# Instructions:

01 - Preheat oven to 180°C (355°F). Grease a 9-inch baking pan with cold butter
02 - In a large bowl, combine Oreo crumbs, melted butter, and sea salt. Transfer to prepared pan and press firmly with the bottom of a glass, creating a 1-inch border up the sides
03 - Bake for 12 minutes. Remove from oven and let cool while preparing filling
04 - Fill a kettle with water and set it to boil
05 - Beat cream cheese, granulated sugar, and salt until completely smooth. Add sour cream and mix thoroughly. Add heavy cream, vinegar, vanilla extract, and cocoa powder, mixing well after each addition
06 - Beat in eggs one at a time, scraping bowl after each addition
07 - Add red gel food coloring until reaching desired red hue. Mix gently to avoid overmixing
08 - Place prebaked crust in a round baking pan 1–2 inches wider, then set in a larger rectangular baking dish
09 - Pour filling into crust, smooth top, then carefully add boiling water to rectangular dish until halfway up sides of round pan. Bake 70–90 minutes until edges are set and center is slightly jiggly
10 - Leave oven door ajar for 10 minutes, then remove from water bath. Cool completely at room temperature, then refrigerate for at least 8 hours or overnight
11 - Heat heavy cream to a simmer. Pour over chocolate chips in a bowl and let sit 7 minutes. Whisk until smooth and set aside to cool
12 - Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Transfer to piping bag with star tip
13 - Pour cooled ganache over chilled cheesecake and freeze 10 minutes to set. Pipe whipped cream border around edge. Arrange 8 Oreos on top and crumble remaining 4 over whipped cream and ganache

# Notes:

01 - For best results, ensure all filling ingredients are at room temperature
02 - The water bath prevents the cheesecake from cracking
03 - Wrap springform pan with double layer of foil to prevent water seepage
04 - Color will deepen during baking

Back