Short Description
This Red Velvet White Chocolate Cheesecake is a stunning and indulgent dessert that combines the rich flavors of red velvet cake with creamy white chocolate cheesecake. The velvety texture, vibrant red color, and decadent chocolate taste make it a perfect treat for special occasions.
Why Youโll Love This Recipe
- A visually striking dessert thatโs perfect for holidays and celebrations
- The smooth and creamy cheesecake pairs beautifully with the subtle cocoa flavor of red velvet
- A delicious balance of sweetness from white chocolate and tanginess from the cheesecake
- Simple ingredients and easy-to-follow steps make it accessible for home bakers
- Can be made ahead of time, making it a convenient dessert for gatherings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Crushed chocolate cookies or graham crackers
- Butter, melted
- Cream cheese, softened
- Granulated sugar
- White chocolate, melted
- Eggs
- Sour cream
- Vanilla extract
- Cocoa powder
- Red food coloring
- Heavy cream (optional for topping)
Directions
- Preheat your oven to 325ยฐF (163ยฐC) and prepare a springform pan by greasing it lightly.
- Combine crushed chocolate cookies or graham crackers with melted butter and press firmly into the bottom of the pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add melted white chocolate and mix well.
- Stir in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in sour cream, vanilla extract, cocoa powder, and red food coloring until evenly combined.
- Pour the cheesecake batter over the crust and smooth the top.
- Place the pan in a larger baking dish filled with hot water to create a water bath.
- Bake for about 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and allow the cheesecake to cool inside for an hour before transferring it to the refrigerator.
- Chill for at least 4 hours or overnight before serving.
- Optional: Top with whipped cream or additional white chocolate shavings before serving.
Servings and Timing
- Servings:ย 10-12 slices
- Preparation time:ย 20 minutes
- Cooking time:ย 60 minutes
- Chilling time:ย 4+ hours
Variations
- Chocolate Crust:ย Swap graham crackers for crushed Oreos for a richer chocolate flavor.
- Mini Cheesecakes:ย Use a muffin tin to create individual servings.
- Cream Cheese Frosting:ย Add a layer of cream cheese frosting on top for extra richness.
- Nutty Crunch:ย Sprinkle chopped pecans or walnuts over the crust for added texture.
- Dark Chocolate Drizzle:ย Drizzle melted dark chocolate over the cheesecake before serving for a contrasting flavor.
Storage/Reheating
- Refrigerator:ย Store in an airtight container for up to 5 days.
- Freezer:ย Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Reheating:ย Cheesecake is best served chilled, but if you prefer a slightly softer texture, let it sit at room temperature for 15-20 minutes before serving.
FAQs
How do I prevent my cheesecake from cracking?
Bake your cheesecake in a water bath and allow it to cool gradually in the oven to prevent cracks.
Can I make this cheesecake without red food coloring?
Yes, you can omit the food coloring, though the cake will lose its signature red color.
Can I use milk chocolate instead of white chocolate?
Yes, but the flavor profile will change, making it less sweet and more chocolate-forward.
How can I tell when my cheesecake is done?
The edges should be set, and the center should have a slight jiggle when gently shaken.
Can I use a store-bought crust?
Yes, a pre-made chocolate or graham cracker crust can be used to save time.
Whatโs the best way to slice cheesecake cleanly?
Use a sharp knife dipped in hot water and wipe it clean between each slice.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made up to 2 days in advance and stored in the fridge.
What topping pairs best with this cheesecake?
Whipped cream, white chocolate shavings, or a light cream cheese frosting work beautifully.
Do I need to use a springform pan?
A springform pan is recommended for easy removal, but you can use a regular cake pan with parchment paper lining.
Can I make this gluten-free?
Yes, simply use gluten-free cookies for the crust and ensure all other ingredients are gluten-free.
Conclusion
Red Velvet White Chocolate Cheesecake is an irresistible dessert thatโs as stunning as it is delicious. Whether for holidays, birthdays, or just a sweet indulgence, this rich and creamy treat is sure to impress. Try it with different variations and toppings to make it your own!
Print
Red Velvet White Chocolate Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 7 hours (including cooling and chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Thisย Red Velvet White Chocolate Cheesecakeย is the ultimate dessert for any occasion! It features a rich, velvety red velvet cheesecake with a creamy white chocolate swirl, all on top of a crunchy Oreo crust. It’s decadent, smooth, and full of flavorโperfect for holidays, birthdays, or any time you crave a show-stopping treat.
Ingredients
For the Oreo Crust:
- 24 Oreo cookies, crushed
- 5 tbsp unsalted butter, melted
For the Red Velvet Cheesecake:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup sour cream
- 3 large eggs
- 2 tbsp unsweetened cocoa powder
- 1 tbsp red food coloring
- 1/4 cup buttermilk
For the White Chocolate Swirl:
- 6 oz white chocolate, melted
- 1/4 cup heavy cream
For the Topping (Optional):
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- White chocolate shavings
Instructions
- Prepare the Crust:
- Preheat oven to 325ยฐF (163ยฐC).
- Line a 9-inch springform pan with parchment paper and lightly grease the sides.
- Mix crushed Oreos and melted butter in a bowl until combined.
- Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- Make the Red Velvet Cheesecake Batter:
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add vanilla extract, sour cream, and cocoa powder, mixing well.
- Add eggs one at a time, mixing just until combined.
- Stir in red food coloring and buttermilk until fully incorporated.
- Prepare the White Chocolate Swirl:
- Melt white chocolate and heavy cream together in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
- Assemble the Cheesecake:
- Pour half of the red velvet cheesecake batter over the crust.
- Drizzle half of the melted white chocolate mixture over the batter. Use a knife to gently swirl.
- Repeat with the remaining batter and white chocolate swirl.
- Bake the Cheesecake:
- Wrap the bottom of the springform pan in aluminum foil and place it in a larger roasting pan.
- Pour hot water into the roasting pan, about 1 inch deep, to create a water bath.
- Bake for 60-70 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour.
- Remove from the oven and refrigerate for at least 6 hours (or overnight).
- Make the Whipped Topping (Optional):
- Whip heavy cream and powdered sugar together until stiff peaks form.
- Pipe or spread over the cheesecake before serving.
- Garnish with white chocolate shavings if desired.
Notes
- For best results, useย room temperatureย ingredients.
- The water bath helps prevent cracks in the cheesecake.
- Let the cheesecake chill completely before slicing for the perfect texture.
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