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Red Velvet White Chocolate Cheesecake

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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

Scale

For the red velvet crust:

  • 1 ½ cups (150 g) crushed red velvet cake crumbs (homemade or store-bought)
  • ¼ 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
  • ½ 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.

Find it online: https://ukfinda.com/red-velvet-white-chocolate-cheesecake/