Description
A delightful dessert that combines the rich flavors of red velvet cake with creamy cheesecake and melted white chocolate.
Ingredients
Scale
- 1 1/2 cups red velvet cake mix
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 8 oz white chocolate, melted
- 1 cup whipped cream (for topping)
- Shaved white chocolate (for garnish)
Instructions
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, mix the red velvet cake mix with melted butter. Press this mixture into the bottom of the prepared springform pan to form the crust.
- Beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Blend in the melted white chocolate until fully incorporated.
- Pour the cheesecake batter over the red velvet crust in the springform pan.
- Bake for 45-50 minutes, or until the center is set but still slightly jiggly.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours (or overnight) to firm up.
- Before serving, top with whipped cream and garnish with shaved white chocolate for a beautiful presentation.
Notes
Store any leftover cheesecake in the refrigerator. The cheesecake will stay fresh for up to five days. For longer storage, freeze individual slices wrapped in plastic wrap.
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: red velvet, cheesecake, dessert, white chocolate, birthday cake