about contact

Red Velvet White Chocolate Cheesecake

by
Jump to Recipe·Leave a Review

The Red Velvet White Chocolate Cheesecake is a stunning and decadent dessert that combines the classic flavors of red velvet cake with creamy cheesecake and rich white chocolate. Perfect for special occasions like Valentine’s Day, Christmas, or birthdays, this dessert is as visually striking as it is delicious.

Why You’ll Love This Recipe

  • Show-Stopping Appearance: Its vibrant red velvet base and creamy white layers make it a centerpiece-worthy dessert.
  • Flavorful Layers: The tangy cheesecake pairs beautifully with the mild chocolate flavor of red velvet.
  • Crowd-Pleaser: Perfect for impressing guests or treating your family.
  • Adaptable: Can be made in advance, making it ideal for hosting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

  • Graham cracker crumbs or Oreo crumbs
  • Unsalted butter, melted

For the Red Velvet Cheesecake:

  • Cream cheese, softened
  • Granulated sugar
  • Eggs
  • Sour cream
  • Cocoa powder
  • Red food coloring
  • Vanilla extract

For the White Chocolate Cheesecake:

  • Cream cheese, softened
  • Granulated sugar
  • Eggs
  • Sour cream
  • White chocolate, melted and slightly cooled

For Topping (Optional):

  • Whipped cream
  • White chocolate shavings
  • Red velvet cake crumbs

Directions

this recipe
  1. Prepare the Crust:
    • Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
    • Mix the graham cracker or Oreo crumbs with melted butter until combined. Press the mixture into the bottom of the pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.
  2. Make the Red Velvet Layer:
    • In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
    • Stir in sour cream, cocoa powder, red food coloring, and vanilla extract until fully combined.
    • Pour the red velvet mixture over the crust, spreading it evenly.
  3. Make the White Chocolate Layer:
    • In another bowl, beat the cream cheese and sugar until creamy. Add the eggs one at a time, mixing thoroughly.
    • Stir in sour cream and melted white chocolate, ensuring the mixture is smooth.
    • Gently pour the white chocolate mixture over the red velvet layer.
  4. Bake the Cheesecake:
    • Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (water bath method).
    • Bake for 1 hour, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour.
  5. Cool and Chill:
    • Remove the cheesecake from the water bath and allow it to cool completely at room temperature.
    • Cover and refrigerate for at least 4-6 hours, or overnight, to fully set.
  6. Decorate and Serve:
    • Top with whipped cream, white chocolate shavings, or red velvet crumbs for garnish. Slice and enjoy!

Servings and Timing

  • Servings: 12 slices
  • Preparation Time: 30 minutes
  • Cooking Time: 1 hour
  • Chilling Time: 4-6 hours

Variations

  • Chocolate Base: Use a brownie base instead of graham crackers for an extra indulgent crust.
  • Layer Adjustments: Add a dark chocolate cheesecake layer for a tri-colored dessert.
  • Non-Red Velvet: Skip the food coloring and cocoa powder for a classic white chocolate cheesecake.
  • Toppings: Drizzle with chocolate ganache or add fresh berries for a vibrant contrast.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Wrap the cheesecake tightly in plastic wrap and foil before freezing for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Reheating: Cheesecake is best served chilled and doesn’t require reheating.

FAQs

1. Can I make this cheesecake in advance?

Yes, it’s best to make it a day ahead to allow the flavors to develop and the cheesecake to set properly.

2. Do I need a water bath?

A water bath helps prevent cracks and ensures even baking, but you can bake without it if necessary.

3. Can I substitute the red food coloring?

Yes, you can use natural food coloring or beet powder for a natural alternative.

4. What’s the best way to melt white chocolate?

Melt white chocolate gently in a microwave-safe bowl in 15-second intervals, stirring between each interval, or use a double boiler.

5. How do I prevent cracks in my cheesecake?

Avoid overmixing, bake in a water bath, and cool gradually by leaving it in the oven after turning it off.

6. Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and flavor, but you can use low-fat if needed.

7. How do I slice cheesecake cleanly?

Use a sharp knife dipped in hot water and wiped clean between each slice for neat presentation.

8. Can I add other flavors to the cheesecake?

Yes, almond or peppermint extract pairs beautifully with the white chocolate layer.

9. Do I need a springform pan?

A springform pan is ideal for easy removal, but you can use a deep dish pie pan as an alternative.

10. How do I know when the cheesecake is done?

The edges should be set, and the center should have a slight jiggle when gently shaken.

Conclusion

Red Velvet White Chocolate Cheesecake is a rich and elegant dessert that combines bold flavors with a striking appearance. Whether you’re celebrating a holiday or simply indulging in a special treat, this cheesecake is sure to wow your family and friends. Its layers of creamy cheesecake and vibrant red velvet are as delicious as they are beautiful. Make it today and elevate any occasion!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet White Chocolate Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 20 minutes
  • Chill Time: 6 hours
  • Cook Time: 1 hour
  • Total Time: 7 hours 20 minutes
  • Yield: 12 slices 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This stunning Red Velvet White Chocolate Cheesecake combines the rich, velvety flavors of red velvet cake with creamy white chocolate cheesecake. It’s an impressive dessert for holidays, special occasions, or whenever you want to indulge!

Ingredients

Units Scale

For the red velvet crust:

  • 1 1/2 cups (150 g) crushed red velvet cake crumbs (homemade or store-bought)
  • 1/4 cup (60 g) unsalted butter, melted

For the white chocolate cheesecake:

  • 3 (8 oz/225 g each) packages cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs
  • 8 oz (225 g) white chocolate, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) sour cream

For the decoration (optional):

  • Whipped cream
  • Red velvet crumbs or sprinkles
  • Shaved white chocolate

Instructions

Prepare the Crust:

  1. Preheat the oven:
    • Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and grease the sides lightly.
  2. Make the crust:
    • In a bowl, mix the red velvet cake crumbs with melted butter until the mixture resembles wet sand. Press it firmly into the bottom of the prepared pan to form an even crust.
  3. Bake the crust:
    • Bake the crust for 10 minutes. Remove from the oven and set aside to cool while preparing the filling.

Prepare the Cheesecake Filling:

  1. Melt the white chocolate:
    • Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Let it cool slightly.
  2. Make the cream cheese mixture:
    • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
  3. Add eggs and vanilla:
    • Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Incorporate the white chocolate:
    • Gradually fold in the melted white chocolate until fully combined.
  5. Add the sour cream:
    • Gently mix in the sour cream to give the cheesecake a creamy texture.

Assemble and Bake:

  1. Pour the filling over the crust:
    • Pour the white chocolate cheesecake filling over the red velvet crust, smoothing the top with a spatula.
  2. Bake:
    • Place the cheesecake on the middle rack of the oven. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  3. Cool and chill:
    • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove and cool to room temperature, then refrigerate for at least 6 hours or overnight.

Decorate and Serve:

  1. Decorate:
    • Top the cheesecake with whipped cream, red velvet crumbs, or sprinkles for a festive look. Add shaved white chocolate for an extra touch of elegance.
  2. Slice and enjoy:
    • Slice with a clean knife for neat edges and serve chilled.

Notes

  • If you don’t have red velvet cake crumbs, you can use crushed chocolate cookies with red food coloring for a similar effect.
  • To prevent cracks, bake the cheesecake in a water bath by wrapping the springform pan in foil and placing it in a larger pan filled with 1 inch of hot water.
  • The cheesecake can be stored in the refrigerator for up to 5 days.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star