Red Velvet White Chocolate Cheesecake

Red Velvet White Chocolate Cheesecake combines the best of both worlds—decadent cheesecake and the rich flavor of red velvet, all swirled together with creamy white chocolate. This is a show-stopping dessert that’s perfect for special occasions or when you just want to indulge in something luxurious. Here’s how you can make it:

Ingredients:

For the Red Velvet Cake Base:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 tsp baking soda
• 1 tsp cocoa powder
• 1/2 tsp salt
• 1 large egg
• 1/2 cup vegetable oil
• 1/2 cup buttermilk, room temperature
• 1 tsp vanilla extract
• 1 tbsp red food coloring (liquid or gel)
• 1 tsp white vinegar

For the White Chocolate Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• 1 cup sour cream
• 1 cup heavy cream
• 1 1/2 cups white chocolate chips or chopped white chocolate
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour (optional, to help set the cheesecake)

For the Topping (optional):

• White chocolate shavings
• Fresh raspberries or strawberries
• Whipped cream

Instructions:

Step 1: Prepare the Red Velvet Cake Base

1. Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
3. In another bowl, beat together the egg, vegetable oil, buttermilk, vanilla extract, and red food coloring until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
5. Add the vinegar and mix to combine.
6. Pour the batter into the prepared springform pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake will rise and firm up, but it’s okay if it’s a bit moist (it will continue to cook with the cheesecake).
8. Let the cake base cool in the pan on a wire rack while you prepare the cheesecake filling.

Step 2: Make the White Chocolate Cheesecake Filling

1. In a microwave-safe bowl, melt the white chocolate by heating it in 20-30 second intervals, stirring in between until completely smooth. Let it cool slightly.
2. In a large mixing bowl, beat the cream cheese and sour cream together until smooth and creamy.
3. Add the heavy cream, granulated sugar, eggs, and vanilla extract, and beat until well combined.
4. Stir in the melted white chocolate until the mixture is smooth.
5. If using, fold in the flour to help set the cheesecake.
6. Pour the cheesecake filling over the cooled red velvet cake base in the springform pan, smoothing the top.

Step 3: Bake the Cheesecake

1. Lower the oven temperature to 325°F (160°C).
2. Bake the cheesecake for 45-55 minutes, or until the edges are set but the center is still slightly wobbly. You can also check for doneness by gently shaking the pan; the center should not jiggle too much.
3. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually.
4. After cooling in the oven, transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight.

Step 4: Serve and Decorate

1. Once the cheesecake is fully chilled and set, carefully remove the sides of the springform pan.
2. Decorate the cheesecake with white chocolate shavings, fresh raspberries or strawberries, and a dollop of whipped cream for extra indulgence.

Step 5: Enjoy!

• Slice the Red Velvet White Chocolate Cheesecake and enjoy the creamy richness of the white chocolate cheesecake with the moist, flavorful red velvet cake. It’s a perfect balance of sweet, creamy, and a hint of cocoa flavor with the added elegance of white chocolate.

This cheesecake is ideal for any celebration and will surely wow your guests with its vibrant color and luxurious flavor!