Indulge in the ultimate dessert experience with this Red Velvet White Chocolate Cheesecake. This stunning, bakery-style treat features rich red velvet cake layers sandwiched around a creamy, white chocolate cheesecake center. Topped with a luscious glaze and elegant chocolate curls, it’s the perfect centerpiece for holidays, parties, or special occasions.

Why You’ll Love This Recipe

Combines two iconic desserts in one: red velvet cake and creamy cheesecake
Perfect for birthdays, anniversaries, and holiday celebrations
Visually stunning with vibrant color contrast and decorative toppings
High-yield dessert that’s both impressive and indulgent

Ingredients Breakdown

Red Velvet Cake Layers:

Granulated Sugar (1 cup / 200g): Sweetens and provides structure.
Vegetable Oil (½ cup / 120ml): Keeps the cake moist and tender.
Egg (1 large): Adds richness and structure.
Red Food Coloring (1 tbsp): Gives the iconic red velvet hue.
Vanilla Extract (1 tsp): Adds flavor depth.
Buttermilk (½ cup / 120ml): Reacts with baking soda for a tender crumb.
All-Purpose Flour (1 cup / 125g): Base for the cake structure.
Baking Soda (½ tsp): Helps the cake rise.
Cocoa Powder (½ tsp): Adds subtle chocolate flavor.
Salt (½ tsp): Enhances flavor balance.
White Vinegar (½ tsp): Activates baking soda and improves texture.

White Chocolate Cheesecake Filling:

Cream Cheese (16 oz / 450g): Forms the creamy, tangy cheesecake base.
Granulated Sugar (½ cup / 100g): Sweetens the cheesecake layer.
Eggs (2 large): Bind and provide richness.
Vanilla Extract (1 tsp): Enhances the flavor.
White Chocolate (8 oz / 225g): Adds creamy sweetness and smooth texture.
Heavy Cream (½ cup / 120ml): Makes the cheesecake velvety and rich.

Red Glaze (Optional):

Raspberry or Cherry Preserves (½ cup / 120ml): Adds fruity brightness and shine.
Water (1 tbsp): Thins the preserves into a pourable glaze.
Cornstarch (1 tsp, optional): Thickens the glaze if desired.

Chocolate Garnish:

Dark Chocolate Curls or Shavings: Provide contrast, decoration, and a touch of decadence.

Tips and Tricks

Room temperature ingredients make for a smoother batter and even baking.
Freeze the cheesecake layer for easier assembly.
Use gel food coloring for a deeper red hue.
For a more dramatic look, apply a thin crumb coat and frost the sides with whipped cream or cream cheese frosting.

Variations and Customizations

Chocolate Cheesecake Filling: Replace white chocolate with dark or milk chocolate for a richer flavor.
Berry Twist: Add a layer of raspberry preserves between the cake and cheesecake for a fruity surprise.
Nut Crust Base: Replace graham cracker base with crushed pecans for a Southern-inspired twist.

Pairing Suggestions

Serve with a glass of cold milk, a latte, or a flavored iced coffee.
Pairs beautifully with a raspberry compote or fresh strawberries for extra tartness.

Storage Instructions

Refrigerate the cake for up to 5 days in an airtight container.
For longer storage, wrap slices tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Red Velvet White Chocolate Cheesecake

Author: easysweetmeal
Total Time: 5 hours (includes chilling)
Yield: 12 servings 1x

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Description

Red Velvet White Chocolate Cheesecake – A decadent fusion of velvety red velvet cake and creamy white chocolate cheesecake, layered for a stunning dessert. Topped with a glossy red glaze and chocolate curls, it’s a showstopper for any occasion

Ingredients

Scale

1 cup (200g) granulated sugar
½ cup (120ml) vegetable oil
1 large egg
1 tbsp red food coloring
1 tsp vanilla extract
½ cup (120ml) buttermilk
1 cup (125g) all-purpose flour
½ tsp baking soda
½ tsp cocoa powder
½ tsp salt
½ tsp white vinegar
16 oz (450g) cream cheese, softened
½ cup (100g) granulated sugar
2 large eggs
1 tsp vanilla extract
8 oz (225g) white chocolate, melted and cooled
½ cup (120ml) heavy cream
½ cup (120ml) raspberry or cherry preserves
1 tbsp water
1 tsp cornstarch (optional, for thickening)
Dark chocolate curls or shavings

Instructions

1. Bake the Red Velvet Cake Layers

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large bowl, whisk together sugar, oil, egg, red food coloring, vanilla, and buttermilk.
In a separate bowl, sift together flour, baking soda, cocoa powder, and salt.
Gradually combine wet and dry ingredients. Stir in vinegar last.
Divide batter evenly between pans. Bake for 20–25 minutes or until a toothpick comes out clean.
Cool layers completely on wire racks.

2. Prepare the White Chocolate Cheesecake

Lower oven temperature to 325°F (160°C).
In a large bowl, beat cream cheese and sugar until smooth and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla and melted white chocolate.
Gently fold in the heavy cream.
Pour mixture into a lined 8-inch springform pan and smooth the top.
Bake for 45–50 minutes, or until the center jiggles slightly.
Let cool to room temperature, then chill in the fridge for at least 4 hours or overnight.

3. Assemble the Cake

Place one red velvet cake layer on a serving platter.
Add the chilled cheesecake layer on top.
Place the second red velvet cake layer on top of the cheesecake.
Smooth the sides with whipped cream if desired for a finished look.

4. Make the Red Glaze (Optional)

Heat preserves and water in a small saucepan until smooth.
For a thicker glaze, add cornstarch and simmer until thickened.
Let the glaze cool slightly before pouring over the assembled cake.

5. Garnish and Serve

Sprinkle with dark chocolate curls or shavings for a stunning finish.
Chill until ready to serve. Slice with a warm knife for clean layers.

Notes

This dessert is ideal for celebrations and makes an elegant holiday showpiece.
For a lighter version, reduce the sugar and use low-fat cream cheese.
Always allow cheesecake to chill thoroughly for best texture.

Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American