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Red Velvet White Chocolate Cheesecake

A luscious dessert combining the delightful flavors of red velvet and creamy white chocolate, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Red Velvet Cake Layer
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
For the Cheesecake Filling
  • 16 ounces cream cheese, softened
  • 0.5 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 8 ounces white chocolate, melted and cooled
Topping
  • to taste whipped cream for garnish Optional, for serving.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, mix the oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
  4. Combine the wet and dry ingredients carefully to avoid overmixing and pour the mixture into a greased springform pan.
  5. Bake for about 30-35 minutes, or until a toothpick comes out clean. Allow to cool completely.
Cheesecake Filling
  1. Beat the softened cream cheese and granulated sugar together until silky smooth.
  2. Add the vanilla extract followed by the eggs, blending until just combined.
  3. Fold in the melted white chocolate.
Assemble and Bake
  1. Spread the cheesecake filling over the cooled red velvet cake layer.
  2. Bake for an additional 50-60 minutes, until the edges are set but the center remains wobbly.
  3. Let it cool at room temperature before refrigerating for at least 4 hours or overnight.
Serving
  1. Top with whipped cream and serve.

Notes

If you’re out of buttermilk, mix 1 cup of regular milk with 1 tablespoon of vinegar. To avoid cracks, keep the oven temperature steady and consider adding steam by placing a small dish of water in the oven.