Description

This stunning Red Velvet White Chocolate Cheesecake is a show-stopping dessert with a rich, velvety texture and a perfect balance of sweet, tangy, and creamy flavors. A luscious red velvet cheesecake is swirled with smooth white chocolate on a chocolate cookie crust, making it an irresistible treat for holidays, special occasions, or whenever you want to impress!

Ingredients

Units Scale

For the Crust:

1 1/2 cups chocolate cookie crumbs (like Oreos, without the filling)

1/4 cup unsalted butter, melted

2 tablespoons granulated sugar

For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

1 teaspoon vanilla extract

1/4 cup unsweetened cocoa powder

1 tablespoon red food coloring (gel preferred for vibrant color)

4 oz white chocolate, melted and slightly cooled

For the Topping (Optional):

Whipped cream

White chocolate curls or shavings

Fresh berries

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Instructions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during baking.
In a medium bowl, combine the cookie crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the pan to form an even crust.
Bake the crust for 8–10 minutes, then set aside to cool slightly.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream, vanilla extract, cocoa powder, and red food coloring until fully combined and smooth.
Gently fold in the melted white chocolate until incorporated.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
Place the springform pan in a larger roasting pan and create a water bath by adding hot water halfway up the sides of the pan.
Bake for 55–65 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour to prevent cracking.
Remove from the oven, then chill in the refrigerator for at least 4 hours, preferably overnight.
Top with whipped cream, white chocolate curls, or fresh berries before serving, if desired.

Notes

For an extra burst of flavor, add 1–2 teaspoons of orange zest to the batter.
Use room-temperature ingredients to ensure a smooth, lump-free cheesecake.
Cheesecake can be stored in the fridge for up to 5 days or frozen for up to 2 months.