Red Velvet White Chocolate Cheesecake

Red Velvet White Chocolate Cheesecake is a stunning dessert that combines the classic flavors of red velvet cake with the creamy richness of cheesecake. This unique treat features a crunchy Oreo crust, a vibrant red velvet layer, and a smooth white chocolate topping that is sure to impress anyone who tries it. Perfect for special occasions or a sweet indulgence at home, this cheesecake offers a delightful mix of textures and flavors.

Why Make This Recipe

This recipe is a delicious way to enjoy two beloved desserts in one. The bright red color makes it a festive choice for holidays and celebrations. Plus, the creamy combination of red velvet and white chocolate creates a luxurious experience with every bite. Whether you’re a cheesecake lover or a fan of red velvet, this dessert will satisfy your sweet cravings and leave guests asking for seconds.

How to Make Red Velvet White Chocolate Cheesecake

Ingredients

200g (1 1/2 cups) Oreo cookies, crushed
1/4 cup unsalted butter, melted
400g (2 cups) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
2 large eggs
2 tbsp cocoa powder
2 tbsp red food coloring
1/2 cup sour cream
200g (7 oz) white chocolate, melted
1 cup powdered sugar

Directions

Preheat the oven to 325°F (165°C).
In a bowl, combine crushed Oreo cookies and melted butter, mixing until evenly combined. Press the mixture into the bottom of a springform pan to form an even crust. Bake for 10 minutes and then set aside to cool.
In a bowl, beat the cream cheese and sugar until smooth and creamy. Add the vanilla extract, cocoa powder, eggs, food coloring, and sour cream, mixing until fully incorporated. Pour the red velvet cheesecake batter over the cooled crust, smoothing it out evenly.
In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the melted white chocolate. Add the eggs, mixing until just combined. Gently spoon the white chocolate cheesecake batter over the red velvet layer, spreading it out carefully.
Bake the cheesecake for 55-65 minutes or until the center is set but slightly jiggly. Let the cheesecake cool in the oven with the door slightly ajar for about 1 hour, then transfer it to the fridge and chill for at least 4 hours or overnight.
Remove the cheesecake from the springform pan and transfer it to a serving platter. Slice and enjoy the beautiful combination of red velvet and white chocolate in every bite!

How to Serve Red Velvet White Chocolate Cheesecake

This cheesecake is best served chilled. Slice it into wedges and serve on individual plates. You can garnish with whipped cream, extra melted white chocolate, or some red velvet cake crumbs for an extra special touch. It’s a wonderful dessert for parties, gatherings, or simply to enjoy at home.

How to Store Red Velvet White Chocolate Cheesecake

Store any leftovers in an airtight container in the refrigerator. The cheesecake can last for up to five days. Avoid freezing the cheesecake, as it can change the texture when thawed.

Tips to Make Red Velvet White Chocolate Cheesecake

Make sure your cream cheese is softened for easier mixing and a smoother texture.
Use gel food coloring for a richer red color that won’t affect the batter’s consistency.
Allow the cheesecake to cool gradually in the oven to prevent cracks on the surface.

Variation

For a different twist, you can add chocolate chips to the cheesecake batter or top the cheesecake with fresh berries for a fruity contrast. You could also try a chocolate cookie crust instead of the Oreo crust.

FAQs

1. Can I use a different type of cookie for the crust?
Yes, you can substitute the Oreo cookies with any chocolate cookie of your choice.

2. What can I use instead of sour cream?
You can replace sour cream with Greek yogurt for a similar tangy flavor.

3. How do I prevent the cheesecake from cracking?
Make sure to bake it at a low temperature and avoid opening the oven door while it bakes. Cooling it gradually also helps to prevent cracks.