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Red Velvet White Chocolate Cheesecake

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  • Author: KimEasy
  • 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

This Red Velvet White Chocolate Cheesecake 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 flavor—perfect for holidays, birthdays, or any time you crave a show-stopping treat.

Ingredients

Units Scale

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

  1. Prepare the Crust:
    • Preheat oven to 325°F (163°C).
    • 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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, use room temperature ingredients.
  • The water bath helps prevent cracks in the cheesecake.
  • Let the cheesecake chill completely before slicing for the perfect texture.

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