Description
A delightful dessert combining creamy white chocolate with a rich red velvet crust, perfect for special occasions.
Ingredients
Scale
- 1 1⁄2 cups red velvet cake crumbs (from a baked cake)
- 1⁄4 cup unsalted butter, melted
- 12 oz white chocolate, chopped
- 24 oz cream cheese, softened
- 3⁄4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Combine the red velvet cake crumbs with melted butter until it looks like wet sand. Press this mixture into the bottom of a greased 9-inch springform pan and bake for 10 minutes. Let it cool completely.
- In a microwave-safe bowl, melt the white chocolate in 20-second intervals until it is smooth. Set aside to cool slightly.
- In a mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and heavy cream. Fold in the melted white chocolate until well combined.
- Pour the cheesecake mixture over the cooled red velvet crust and smooth the top.
- Reduce the oven temperature to 325°F (160°C) and bake for 55-60 minutes until the center is set. Cool the cheesecake in the oven with the door slightly open for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight to allow it to set.
Notes
Serve topped with whipped cream, white chocolate shavings, or red velvet crumbs for an extra touch. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
Keywords: cheesecake, dessert, red velvet, white chocolate, holiday dessert