Red Velvet White Chocolate Cheesecake

Why You’ll Love This Recipe

Red Velvet White Chocolate Cheesecake is a show-stopping dessert that combines the rich, velvety flavor of red velvet with the creamy decadence of white chocolate cheesecake. Perfect for special occasions, holidays, or whenever you want to impress, this indulgent dessert offers a striking appearance and an unforgettable taste. The smooth, luscious texture paired with the slight tang of cream cheese and the sweetness of white chocolate makes every bite irresistible.

Ingredients

For the Crust:

• Chocolate cookie crumbs
• Unsalted butter (melted)
• Granulated sugar

For the Cheesecake Filling:

• Cream cheese (softened)
• Granulated sugar
• Eggs
• Sour cream
• Heavy cream
• White chocolate (melted and cooled)
• Red food coloring
• Vanilla extract
• Cocoa powder

For the Topping (optional):

• Whipped cream
• White chocolate shavings
• Crushed red velvet cake crumbs

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper.
2. In a bowl, combine chocolate cookie crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
5. Add eggs one at a time, mixing well after each addition.
6. Stir in sour cream, heavy cream, melted white chocolate, red food coloring, vanilla extract, and cocoa powder until fully incorporated.
7. Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
8. Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan to create a water bath.
9. Bake for 60-70 minutes or until the edges are set, and the center is slightly jiggly.
10. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
11. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
12. Before serving, top with whipped cream, white chocolate shavings, and crushed red velvet crumbs if desired.

Servings and Timing

• Servings: 12-14 slices
• Preparation Time: 20 minutes
• Cooking Time: 1 hour 10 minutes
• Cooling & Chilling Time: 5 hours
• Total Time: Around 6 hours 30 minutes

Variations

• Gluten-Free: Use gluten-free chocolate cookies for the crust.
• Mini Cheesecakes: Make individual cheesecakes using a muffin tin and adjust the baking time accordingly.
• Marble Effect: Swirl in plain cheesecake batter for a marbled look.
• Extra Chocolate: Add white chocolate chips to the batter for bursts of chocolate in every bite.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze the cheesecake (without toppings) for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: Cheesecake is best served chilled; reheating is not recommended.

FAQs

Can I make this cheesecake ahead of time?

Yes, it actually tastes better after chilling overnight, making it perfect for preparing in advance.

Why did my cheesecake crack?

Overbaking or cooling too quickly can cause cracks. Using a water bath helps prevent this.

Can I use cream cheese spread instead of block cream cheese?

No, block cream cheese is recommended for the best texture and stability.

How do I know when the cheesecake is done?

The edges should be set, and the center should have a slight jiggle when gently shaken.

Can I skip the water bath?

While it’s not mandatory, a water bath ensures even baking and reduces the risk of cracks.

Is the red food coloring necessary?

It provides the signature red velvet color, but you can omit it if preferred.

Can I add more cocoa for a stronger chocolate flavor?

Yes, but adjust the sugar slightly to balance the bitterness.

How do I get smooth, clean slices?

Use a sharp knife, wiping it clean with a warm, damp cloth between slices.

Can I use dark chocolate instead of white chocolate?

Yes, but it will change the flavor profile significantly.

Can I make this cheesecake without eggs?

You can try using an egg substitute, but the texture may differ.

Conclusion

Red Velvet White Chocolate Cheesecake is an elegant, decadent dessert that’s perfect for celebrations and special occasions. Its rich flavor, velvety texture, and striking appearance make it a standout centerpiece on any dessert table. Easy to prepare and absolutely delicious, this cheesecake is sure to impress your family and friends.

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