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Here’s a recipe for Red Velvet White Chocolate Cheesecake a rich, decadent dessert that combines the classic flavors of red velvet with creamy cheesecake and indulgent white chocolate. It’s a perfect treat for special occasions like holidays or anniversaries!
Red Velvet White Chocolate Cheesecake Recipe
Ingredients:
For the Oreo Crust:
- 1 1/2 cups Oreo cookie crumbs (about 18 Oreo cookies)
- 1/4 cup unsalted butter, melted
For the Red Velvet Cheesecake Layer:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 1/2 tbsp red food coloring (gel works best)
- 1 tbsp all-purpose flour
- 1/2 cup buttermilk
- 1 tsp white vinegar
- 1/2 tsp baking soda
For the White Chocolate Filling:
- 1 cup white chocolate chips (or chopped white chocolate)
- 1/2 cup heavy cream
For the Decoration (optional):
- Whipped cream
- Red velvet crumbs (from leftover cake if desired)
- Fresh berries (optional)
Instructions:
1. Make the Oreo Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the Oreo cookie crumbs and melted butter. Stir until the crumbs are well coated.
- Press the mixture into the bottom of a 9-inch springform pan to form a crust. Use the back of a spoon to compact it tightly.
- Bake the crust for 8-10 minutes. Remove it from the oven and set aside to cool.
2. Make the Red Velvet Cheesecake Layer:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar and vanilla extract and continue mixing until well combined.
- Add the eggs, one at a time, mixing well after each addition.
- In a small bowl, combine the baking soda and white vinegar, and stir it into the batter.
- Add the sour cream, heavy cream, and red food coloring, mixing until the batter is smooth and vibrant red.
- Gradually add the flour, buttermilk, and continue mixing until just combined.
- Pour the red velvet cheesecake mixture over the cooled Oreo crust, smoothing the top with a spatula.
3. Make the White Chocolate Filling:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove from the heat and pour over the white chocolate chips in a separate bowl. Let it sit for 1-2 minutes to melt.
- Stir until smooth and fully combined.
- Allow the white chocolate mixture to cool slightly before pouring it gently over the red velvet cheesecake batter, creating a swirl effect.
4. Assemble and Bake the Cheesecake:
- Carefully use a knife or skewer to swirl the white chocolate into the red velvet batter to create a marbled effect.
- Bake the cheesecake at 325°F (163°C) for 45-55 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- After an hour, remove the cheesecake from the oven and allow it to cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight to fully set.
5. Decorate and Serve:
- Once the cheesecake has cooled and set, remove it from the springform pan and place it on a serving platter.
- Top with whipped cream, red velvet crumbs, and fresh berries if desired for an extra festive touch.
- Slice and enjoy your Red Velvet White Chocolate Cheesecake!
Tips:
- You can make this cheesecake ahead of time and store it in the refrigerator for up to 3 days. It actually tastes even better after sitting for a day or two.
- If you prefer a stronger white chocolate flavor, you can add more white chocolate chips to the filling or drizzle extra melted white chocolate over the top.
- To make the cake even more festive, you can top it with crushed candy cane pieces or a drizzle of raspberry sauce for a vibrant color contrast.
This Red Velvet White Chocolate Cheesecake is a stunning and indulgent dessert that will wow your guests with its creamy texture, vibrant color, and delicious flavors!
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