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Red Velvet White Chocolate Cheesecake

Red Velvet White Chocolate Cheesecake

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

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

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

  2. In a large bowl, whisk together sugar, oil, egg, red food coloring, vanilla, and buttermilk.

  3. In a separate bowl, sift together flour, baking soda, cocoa powder, and salt.

  4. Gradually combine wet and dry ingredients. Stir in vinegar last.

  5. Divide batter evenly between pans. Bake for 20–25 minutes or until a toothpick comes out clean.

  6. Cool layers completely on wire racks.

2. Prepare the White Chocolate Cheesecake

  1. Lower oven temperature to 325°F (160°C).

  2. In a large bowl, beat cream cheese and sugar until smooth and fluffy.

  3. Add eggs one at a time, mixing well after each addition.

  4. Stir in vanilla and melted white chocolate.

  5. Gently fold in the heavy cream.

  6. Pour mixture into a lined 8-inch springform pan and smooth the top.

  7. Bake for 45–50 minutes, or until the center jiggles slightly.

  8. Let cool to room temperature, then chill in the fridge for at least 4 hours or overnight.

3. Assemble the Cake

  1. Place one red velvet cake layer on a serving platter.

  2. Add the chilled cheesecake layer on top.

  3. Place the second red velvet cake layer on top of the cheesecake.

  4. Smooth the sides with whipped cream if desired for a finished look.

4. Make the Red Glaze (Optional)

  1. Heat preserves and water in a small saucepan until smooth.

  2. For a thicker glaze, add cornstarch and simmer until thickened.

  3. 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

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