Red Velvet White Chocolate Cheesecake is a show-stopping dessert that combines the classic flavors of red velvet cake with a luscious white chocolate cream cheese filling. Topped with elegant decorations, this layered masterpiece is perfect for holidays, celebrations, or whenever you want to impress your guests with a rich and decadent treat.
Why You Will Love Red Velvet White Chocolate Cheesecake
- Elegant Layers: Beautiful red velvet cake and creamy cheesecake layers create a stunning visual and flavor contrast.
- Rich and Creamy: The white chocolate cream cheese filling is silky smooth and indulgent.
- Perfect for Special Occasions: A centerpiece-worthy dessert that’s as delicious as it is beautiful.
- Customizable: Decorate with your favorite toppings to suit any occasion.
- Make-Ahead Friendly: Can be prepared a day in advance, making it a stress-free choice for entertaining.
Ingredients Notes For Red Velvet White Chocolate Cheesecake
For the Red Velvet Cake Layers
- All-Purpose Flour (1 cup): Provides the structure for the cake layers.
- Unsweetened Cocoa Powder (1 tbsp): Adds a subtle chocolate flavor and enhances the red color.
- Buttermilk (½ cup): Adds moisture and a slight tang to the cake.
- Vegetable Oil (6 tbsp): Keeps the cake layers soft and moist.
- Red Food Coloring: Gradually add until you achieve your desired shade of red.
For the White Chocolate Cream Cheese Filling
- White Chocolate (7 oz): Use high-quality white chocolate for the best flavor and texture.
- Cream Cheese (1 pound): Room-temperature cream cheese ensures a smooth filling.
- Whipping Cream (1 cup + ¼ cup): The base for a light, fluffy filling. Use chilled cream for the best results.
For Decoration
- White Truffles: Raffaello truffles add an elegant touch.
- Fresh Red Currants and Cranberries: Provide a pop of color and festive flair.
- Star Anise and Powdered Sugar: For a seasonal, holiday-inspired look.
Kitchen Equipment Needed
- Two 8-inch springform pans
- Parchment paper
- Heatproof bowl
- Mixing bowls
- Hand or stand mixer
- Acetate sheet (optional, for clean edges)
- Cake ring (optional, for assembly)
How to Make Red Velvet White Chocolate Cheesecake
Step 1: Prepare the Red Velvet Cake Layers
- Preheat the oven to 350°F (180°C). Grease two 8-inch springform pans with butter and line the bottoms with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk to combine.
- In another bowl, cream the butter and sugar until combined. Add the egg and mix well.
- Mix in the oil, buttermilk, vinegar, and vanilla extract until smooth. Gradually incorporate the flour mixture until the batter is well combined.
- Add red food coloring a little at a time, mixing until you reach your desired color.
- Divide the batter evenly between the prepared pans. Bake for 12 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before assembly.
Step 2: Prepare the White Chocolate Cream Cheese Filling
- Place the white chocolate and ¼ cup of whipping cream in a heatproof bowl. Melt over a saucepan of simmering water on low heat, stirring until smooth. Let cool to room temperature.
- In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract and mix until combined.
- Gradually mix in the melted white chocolate.
- Add the remaining 1 cup of chilled whipping cream and beat until stiff peaks form.
Step 3: Assemble the Cake
- Place one red velvet cake layer on a serving platter. Place a cake ring around the cake and line it with an acetate sheet for clean edges.
- Pour two-thirds of the cream cheese filling over the cake layer and smooth the top.
- Gently place the second red velvet cake layer on top.
- Spread the remaining cream cheese filling over the top and smooth it out.
- Refrigerate for at least 4–6 hours, or overnight, to allow the cake to set.
Step 4: Decorate the Cake
- Remove the cake ring and acetate sheet, if used.
- Decorate the top with Raffaello truffles, red currants, cranberries, and star anise.
- Dust with powdered sugar for a snowy, festive finish.
Serving and Storage Tips
- Serving: Slice with a clean, sharp knife. Wipe the blade between cuts for neat slices.
- Storage: Keep the cake refrigerated in an airtight container for up to 3 days.
- Freezing: Freeze individual slices for up to 1 month. Thaw in the refrigerator before serving.
Red Velvet White Chocolate Cheesecake Variations
- Chocolate Base: Use chocolate cake instead of red velvet for a different flavor profile.
- Berry Layers: Add a layer of raspberry or strawberry jam between the cake and cream cheese filling.
- Nutty Crunch: Sprinkle chopped pistachios or almonds on top for added texture.
Helpful Notes
- Use room-temperature cream cheese to avoid lumps in the filling.
- Chilling the cake overnight enhances the flavor and makes slicing easier.
- Add food coloring gradually to control the intensity of the red velvet color.
Tips from Well-Known Chefs
- Sally McKenney (Sally’s Baking Addiction): “Use a scale to weigh your ingredients for precise baking results.”
- Ina Garten: “Invest in good-quality vanilla extract—it makes all the difference in flavor.”
- Martha Stewart: “Line the bottom of your pans with parchment paper for easy cake release.”
Frequently Asked Questions (FAQ)
Can I make the cake layers in advance?
Yes, bake and cool the cake layers a day ahead. Wrap tightly in plastic wrap and store at room temperature.
What’s the best way to melt white chocolate?
Use a double boiler or microwave in short intervals, stirring frequently to avoid scorching.
Can I use gel food coloring?
Yes, gel food coloring is highly concentrated and works well for vibrant red velvet.
Can I substitute the cream cheese?
Mascarpone cheese can be used for a slightly different flavor and texture.
Do I need an acetate sheet for assembly?
While not essential, it helps create clean edges for a polished look.
Red Velvet White Chocolate Cheesecake is a luxurious dessert that’s sure to impress everyone at the table. Enjoy making and sharing this stunning, delicious creation!
More Delicious Holiday Recipes
Red Velvet White Chocolate Cheesecake
A luxurious dessert that combines the rich flavor of red velvet cake, creamy white chocolate cheesecake, and a touch of elegance for any special occasion.
Ingredients
For the Crust:
- – 1 1/2 cups chocolate sandwich cookie crumbs
- – 1/4 cup unsalted butter melted
For the Cheesecake Filling:
- – 3 8 oz packages cream cheese, softened
- – 1 cup granulated sugar
- – 3 large eggs
- – 1 cup sour cream
- – 1 tsp vanilla extract
- – 4 oz white chocolate melted and slightly cooled
- – 2 tbsp cocoa powder
- – 2 tbsp red food coloring
For the Topping:
- – 4 oz white chocolate shaved or grated (optional)
- – Whipped cream optional
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. Combine the chocolate cookie crumbs and melted butter in a bowl, then press the mixture evenly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- Make the Filling: Beat the cream cheese and sugar in a large bowl until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, vanilla extract, and melted white chocolate until fully combined.
- In a small bowl, mix the cocoa powder and red food coloring to create a paste. Add this to the cheesecake batter and mix until evenly colored.
- Pour the filling over the prepared crust. Place the pan on a baking sheet and bake for 60-70 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Serve: Top with white chocolate shavings and whipped cream if desired. Slice and enjoy!
Notes
- To prevent cracking, bake the cheesecake in a water bath by wrapping the springform pan in foil and placing it in a larger pan with an inch of water.
- Store leftovers in the refrigerator for up to 5 days.
- For an extra decadent touch, drizzle with melted white chocolate before serving.
