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Red Velvet White Chocolate Cheesecake

A delightful treat combining the rich flavors of red velvet cake and creamy cheesecake, topped with white chocolate, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 10 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups crushed graham crackers or chocolate cookies if you want to be extra
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
For the Cheesecake Filling
  • 16 oz cream cheese, softened 2 (8 oz) packages
  • 1 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 1 cups buttermilk
  • 1 cups white chocolate chips, melted
  • 2 tablespoons red food coloring because it’s gotta be red!

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. Prepare the crust. In a large bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan.
  3. Bake the crust for about 10 minutes, then let it cool while you work on the filling.
  4. Make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  5. Add the sugar and mix well. Beat in the eggs one at a time.
  6. Stir in the vanilla, cocoa powder, buttermilk, and melted white chocolate until combined.
  7. Pour in the red food coloring and mix until you achieve a vibrant hue.
  8. Pour the filling over the cooled crust in your springform pan.
  9. Bake for 1 hour or until the edges are set but the center is still slightly jiggly.
  10. Turn off the oven, slightly crack the door, and let the cheesecake cool in the oven for about an hour.
  11. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
  12. Once chilled, garnish with whipped cream and sprinkle with chocolate shavings or extra white chocolate chips.

Notes

If you’re feeling adventurous, try adding a hint of espresso powder to the batter! You can substitute buttermilk by mixing 1 cup of milk with a tablespoon of vinegar or lemon juice and letting it sit for 5 minutes. The cheesecake keeps well wrapped in plastic wrap or airtight container in the fridge for up to 5 days.