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.