Red Velvet White Chocolate Cheesecake

by Emily
Red Velvet White Chocolate Cheesecake

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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.

Red Velvet White Chocolate Cheesecake

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.

Popular Questions

Can I make this cake in advance?
Yes! The cheesecake layer can be made up to 2 days in advance and stored chilled.

Can I use boxed red velvet cake mix?
Absolutely. Save time by using a high-quality red velvet mix for the cake layers.

Do I need a springform pan?
A springform pan is ideal for easy removal of the cheesecake layer, but you can line a regular cake pan with parchment as an alternative.

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