Heavenly Red Velvet White Chocolate Cheesecake Recipe

Decadent desserts have a special way of stealing hearts, and this red velvet white chocolate cheesecake recipe will absolutely melt yours.

Rich crimson layers blend seamlessly with creamy white chocolate essence.

The striking color creates an immediate visual feast for hungry eyes.

Each slice promises a luxurious experience that dances between velvety smoothness and intense flavor.

Carefully crafted textures promise a dessert that feels like a culinary masterpiece.

Soft, luscious, and elegantly presented, this cheesecake transforms an ordinary moment into something extraordinary.

You’ll want to savor every single bite of this irresistible treat.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: 360 kcal

Servings: 12

Red Velvet Cheesecake Ingredients to Grab

• Graham Crackers: Provides a classic, crumbly base that adds delightful texture and subtle sweetness to the cheesecake foundation.
• Red Velvet Cake Crumbs: Infuses a vibrant red color and rich chocolate undertone, creating a unique twist on traditional cheesecake crust.
• Unsalted Butter: Binds the crumbs together, ensuring a compact and stable crust that holds its shape perfectly.

• Cream Cheese: Delivers the signature smooth, tangy base that makes cheesecake irresistibly creamy and luxurious.
• White Chocolate: Introduces a silky, sweet dimension that complements the cream cheese and adds elegant richness.
• Granulated Sugar: Balances the tanginess of cream cheese and provides the perfect level of sweetness.
• Large Eggs: Contributes to the structural integrity and creates a smooth, custard-like texture in the filling.
• Vanilla Extract: Enhances the overall flavor profile with its warm, aromatic essence.
• Sour Cream: Adds a subtle tanginess and helps create an ultra-creamy, velvety consistency.

• White Chocolate Shavings: Creates an elegant, decorative topping that echoes the white chocolate in the filling.
• Fresh Whipped Cream: Offers a light, airy contrast to the rich cheesecake base.

Tools for Baking Red Velvet Cheesecake Smoothly

• 9-inch springform pan: Essential for creating a tall, beautiful cheesecake with removable sides.
• Parchment paper: Helps easily remove the cheesecake from the pan without sticking.
• Mixing bowls: Perfect for combining cake crumbs, butter, and cheesecake filling ingredients.
• Measuring cups and spoons: Ensures precise ingredient measurements for a consistent result.
• Electric mixer: Crucial for creating a smooth, creamy cheesecake filling without lumps.
• Rubber spatula: Helps scrape down bowl sides and fold ingredients gently.
• Baking sheet: Provides stability and catches any potential drips while baking.

How to Make Red Velvet Cheesecake Shine

• Prep the Base

Crush red velvet cake into fine crumbs and blend with melted butter. Press the mixture firmly into a springform pan, creating a smooth, even foundation for your decadent dessert.

• Fire Up the Oven

Warm your kitchen companion to a cozy 325F. This gentle heat will help transform your cheesecake into a creamy dream.

• Create the Creamy Centerpiece

Whip cream cheese until silky smooth, folding in white chocolate for luxurious richness. Mix in eggs and vanilla, ensuring a velvety texture that will melt in your mouth.

• Layer and Bake

Pour the luscious filling over the cooled crust. Slide the pan into the preheated oven and let happen. Bake until the edges are set but the center still has a gentle wobble.

• Chill and Reveal

After baking, let the cheesecake cool completely at room temperature. Refrigerate for several hours, allowing the flavors to mingle and the texture to become perfectly dense and dreamy.

• Serve and Enjoy

Release the springform pan, slice with a warm knife, and watch your guests swoon over this elegant dessert that marries the classic charm of red velvet with the indulgence of white chocolate cheesecake.

Tips That Add Flavor and Creaminess

• Ensure cake crumbs are finely ground for a smooth, compact base that holds together perfectly when sliced.
• Let cream cheese reach room temperature before mixing to prevent lumps and create a silky-smooth filling texture.
• Prepare the cheesecake a day in advance to allow flavors to meld and achieve optimal taste and consistency.
• Swap regular cake crumbs with gluten-free red velvet cake crumbs or crushed gluten-free cookies to make the recipe celiac-friendly.
• Garnish with white chocolate shavings, fresh berries, or a drizzle of white chocolate ganache for an elegant and eye-catching presentation.

Serve Red Velvet Cheesecake With Finesse

• Festive Party Platter: Slice the cheesecake into elegant wedges and arrange on a decorative white platter with fresh strawberries and mint leaves scattered around for a stunning visual presentation.
• Decadent Dessert Companions: Serve with a dollop of whipped cream, a drizzle of white chocolate sauce, and a sprinkle of red velvet cake crumbs to enhance the rich, luxurious flavor profile.
• After-Dinner Delight: Pair with a warm cup of coffee or a chilled glass of dessert wine to complement the sweet and creamy texture of the cheesecake, creating a perfect end to a memorable meal.
• Romantic Garnish Approach: Dust the top with powdered sugar and add chocolate shavings or edible rose petals for an elegant, romantic touch that elevates the dessert's visual appeal.

Store Cheesecake the Smart Way

• Cut the cheesecake into individual portions before freezing, allowing easy thawing of single servings without defrosting the entire dessert.
• Wrap the cheesecake tightly in plastic wrap or aluminum foil, storing in the refrigerator for up to 5 days to maintain its creamy texture and rich flavor profile.
• Carefully place the whole cheesecake or pre-cut slices in a freezer-safe container, where it can remain deliciously intact for 2-3 months without losing quality.
• When ready to enjoy frozen cheesecake, transfer it to the refrigerator 6-8 hours before serving, allowing gradual thawing that preserves its smooth consistency and prevents moisture condensation.

FAQs

• What is the key ingredient that gives red velvet its distinctive color?

Cocoa powder combined with red food coloring creates the signature vibrant red color in red velvet recipes, providing both flavor and dramatic visual appeal.

• Why do I need to use a springform pan for this cheesecake?

A springform pan allows you to easily remove the entire cheesecake without damaging its delicate structure, ensuring clean slices and perfect presentation.

• Can I make the red velvet cake crumbs from scratch or use store-bought?

You can create crumbs by baking a red velvet cake and crumbling it, or use leftover cake. If making from scratch, ensure the cake is completely cooled before crumbling for the crust.

• How do I know if the crust is properly prepared before adding the filling?

The crust should look compact and hold together when pressed, with a texture similar to wet sand. After baking for 10 minutes, it should feel slightly firm to the touch.

Dreamy Red Velvet White Chocolate Cheesecake Recipe

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4.6 from 20 reviews

• Total Time: 1 hour 20 minutes
• Yield: 13 1x

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Description

Red Velvet White Chocolate Cheesecake blends luxurious Southern dessert traditions with creamy New York-style indulgence. Rich chocolate layers and tangy cream cheese create a perfect balance of flavors for ultimate dessert enjoyment.

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Ingredients

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• 3 packages (8 oz/225 g each) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs
• 8 oz (225 g) white chocolate, melted and slightly cooled
• ½ cup (120 ml) sour cream
• 1 tsp vanilla extract
• 1 ½ cups (150 g) red velvet cake crumbs
• ¼ cup (60 g) unsalted butter, melted
• Whipped cream
• Red velvet crumbs or sprinkles
• Shaved white chocolate

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Instructions

1. Preparation: Preheat the oven to 325F (160C) with the rack centered, ensuring uniform heat circulation. Line a 9-inch springform pan with parchment paper and lightly grease the sides with butter or cooking spray.
2. Crust Formation: Blend red velvet cake crumbs with melted butter until the mixture resembles moist, fine sand. Firmly press the crumb mixture into the pan’s bottom, creating a uniform, compact base layer. Bake the crust for 10 minutes until it sets and develops a subtle golden tone.
3. Cooling Phase: Remove the crust from the oven and allow it to cool completely at room temperature, creating a stable foundation for the cheesecake filling.
4. Filling Preparation: In a large mixing bowl, blend cream cheese until smooth and creamy. Gradually incorporate sugar, ensuring no lumps remain. Gently fold in white chocolate, eggs, and vanilla extract, mixing until the ingredients are fully integrated and the texture is silky.
5. Assembly and Baking: Pour the cheesecake filling over the cooled crust, spreading it evenly. Place the springform pan in a water bath to prevent cracking and promote even baking. Bake for 60-70 minutes, or until the center is slightly jiggly but set.
6. Chilling and Serving: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving. Garnish with white chocolate shavings or fresh berries if desired.

Notes

• Optimize Oven Placement: Center the rack precisely for uniform heat circulation, preventing uneven baking and potential hot spots that could compromise the cheesecake’s texture.
• Prevent Crust Crumbling: Press cake crumbs firmly and evenly, ensuring a compact base that holds together when slicing and doesn’t fall apart during serving.
• Control Moisture Balance: Allow crust to cool completely before adding filling, preventing soggy bottom and maintaining a crisp, clean texture that supports the creamy cheesecake layer.
• Master Crumb Consistency: Mix cake crumbs with melted butter until they resemble damp sand, creating a binding effect that helps the crust hold its shape without becoming too dense or dry.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 432
• Sugar: 31 g
• Sodium: 300 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 95 mg