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    You are at:Home » Oreo Red Velvet Cheesecake Drip Cake
    DESSERT & CAKE ART

    Oreo Red Velvet Cheesecake Drip Cake

    Master ChefBy Master ChefAugust 3, 2024No Comments3 Mins Read
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    Oreo Red Velvet Cheesecake Drip Cake
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    Oreo Red Velvet Cheesecake Drip Cake

     

    Oreo Red Velvet Cheesecake Drip Cake

     

    Indulge in the ultimate dessert experience with our Oreo Red Velvet Cheesecake Drip Cake, combining the rich flavors of red velvet and creamy cheesecake. Topped with a luscious chocolate ganache drip and festive decorations, this show-stopping cake is perfect for any celebration. Get ready to delight your taste buds with every decadent bite!

    Ingredients:

    For the crust:

    – 2 cups Oreo crumbs
    – 1/4 cup unsalted butter, melted

    For the cheesecake:

    – 24 oz (680g) cream cheese, softened
    – 1 cup granulated sugar
    – 1 cup sour cream
    – 1 teaspoon vanilla extract
    – 3 large eggs
    – 2 tablespoons cocoa powder
    – 1 teaspoon red food coloring
    – 1/2 cup crushed Oreos

    For the drip:

    – 1 cup semi-sweet chocolate chips
    – 1/2 cup heavy cream

    For decoration:

    – Whipped cream
    – Mini Oreos
    – Red velvet cake crumbs
    – Sprinkles

    Instructions:

    1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

    2. Make the crust: In a bowl, combine Oreo crumbs and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.

    3. Prepare the cheesecake: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Mix in cocoa powder and red food coloring until fully incorporated. Gently fold in the crushed Oreos.

    4. Bake the cheesecake: Pour the batter into the cooled crust, spreading evenly. Bake for 60-70 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

    5. Chill the cheesecake: Refrigerate for at least 4 hours or overnight before removing from the pan.

    6. Make the drip: In a microwave-safe bowl, heat semi-sweet chocolate chips and heavy cream in 30-second intervals, stirring until smooth. Drizzle the chocolate ganache over the edges of the cheesecake, allowing it to drip down the sides.

    7. Decorate: Top with whipped cream, mini Oreos, red velvet cake crumbs, and sprinkles.

    Enjoy this decadent Oreo Red Velvet Cheesecake Drip Cake – a rich and indulgent treat perfect for any special occasion!

    Prep Time: 30 minutes | Baking Time: 60-70 minutes | Total Time: Approximately 5 hours | Servings: 12 slices

    Master Chef

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