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Red Velvet White Chocolate Cheesecake

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.
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 People
Calories 430 kcal

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.
Keyword Red velvet dessert, cheesecake recipe, white chocolate cheesecake, holiday dessert