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Red Velvet White Chocolate Cheesecake

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A luscious combination of creamy white chocolate cheesecake and rich red velvet cake, layered to perfection. This stunning dessert is topped with velvety cream cheese frosting, making it an irresistible centerpiece for any special occasion.

Ingredients

Scale

For the Red Velvet Cake:

  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp baking soda
  • 1 tsp cocoa powder
  • ½ tsp salt
  • 1 cup (240ml) vegetable oil
  • ½ cup (120ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

For the White Chocolate Cheesecake:

  • 16 oz (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 6 oz (170g) white chocolate, melted and slightly cooled

For the Cream Cheese Frosting:

  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (250g) powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Red Velvet Cake:
    • Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan.
    • In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
    • In another bowl, mix the oil, buttermilk, eggs, food coloring, vanilla, and vinegar until well combined. Gradually add the wet ingredients to the dry ingredients, mixing just until smooth.
    • Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  2. Prepare the White Chocolate Cheesecake:
    • Lower the oven temperature to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
    • Beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing after each addition. Stir in the vanilla and melted white chocolate.
    • Pour the batter into the prepared springform pan. Place the pan in a larger roasting pan and fill the roasting pan with hot water, halfway up the sides of the springform pan.
    • Bake for 50-60 minutes, or until the edges are set but the center jiggles slightly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Chill in the refrigerator for at least 4 hours.
  3. Assemble the Cheesecake:
    • Level the red velvet cake if needed, then place it on a serving plate. Top with the chilled white chocolate cheesecake.
  4. Prepare the Cream Cheese Frosting:
    • Beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar and vanilla, mixing until smooth.
    • Spread the frosting over the top and sides of the layered cake and cheesecake.
  5. Serve and Enjoy:
    • Decorate as desired with white chocolate shavings or sprinkles. Slice and serve chilled.

Notes

  • Use gel food coloring for a more vibrant red velvet cake.
  • For clean slices, warm the knife in hot water and wipe between cuts.

Find it online: https://recipe.newsvks.com/red-velvet-white-chocolate-cheesecake/