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Red Velvet White Chocolate Cheesecake Recipe

Red Velvet White Chocolate Cheesecake Recipe

Are you ready to embark on a culinary adventure that combines the rich flavors of red velvet with the creamy goodness of white chocolate? Look no further than the Red Velvet White Chocolate Cheesecake Recipe. In this article, we'll delve into the fascinating world of this delectable dessert, exploring its history, how to make it, and everything in between.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 Servings

Ingredients
  

For the Red Velvet Cake Base:

  • 1 1/2 cups 180g all-purpose flour
  • 3/4 cup 150g granulated sugar
  • 1 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 3/4 cup 180ml vegetable oil
  • 1/2 cup 120ml buttermilk
  • 1/2 tsp white vinegar
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring

For the White Chocolate Cheesecake Filling:

  • 16 oz 450g cream cheese, softened
  • 1/2 cup 100g granulated sugar
  • 2 large eggs
  • 1/2 cup 120ml sour cream
  • 1 tsp vanilla extract
  • 7 oz 200g white chocolate, melted and cooled

For the Whipped Cream Topping:

  • 1 cup 240ml heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

For Decoration:

  • Red velvet cake crumbs
  • White chocolate curls

Instructions
 

Red Velvet Cake Base:

  • Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23cm) springform pan with parchment paper.
  • In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  • In another bowl, whisk together the egg and sugar until light and fluffy.
  • Add in the vegetable oil, buttermilk, white vinegar, vanilla extract, and red food coloring. Mix until well combined.
  • Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
  • Pour the batter into the prepared springform pan and spread it evenly.
  • Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely.

White Chocolate Cheesecake Filling:

  • Lower the oven temperature to 325°F (160°C).
  • In a large bowl, beat the cream cheese and sugar until smooth.
  • Add in the eggs, one at a time, mixing well after each addition.
  • Stir in the sour cream and vanilla extract until smooth.
  • Gently fold in the melted white chocolate until fully incorporated.
  • Pour the cheesecake batter over the cooled red velvet cake base in the springform pan.
  • Bake in the preheated oven for 45-50 minutes or until the edges are set and the center is slightly jiggly.
  • Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.
  • Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.

Whipped Cream Topping:

  • In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Spread the whipped cream over the chilled cheesecake.
  • Decorate with red velvet cake crumbs and white chocolate curls.
  • Serve and enjoy your red velvet white chocolate cheesecake!
Keyword Red Velvet White Chocolate Cheesecake Recipe