Description
Red velvet white chocolate cheesecake delivers a luxurious dessert experience that combines rich cocoa layers with creamy white chocolate filling. Rich, velvety textures and deep crimson hues make this indulgent treat irresistible for anyone craving a sophisticated sweet encounter.
Ingredients
Scale
- 3 packages cream cheese (8 oz/225 g each), softened
- 1 cup granulated sugar (200 g)
- 3 large eggs
- 8 oz (225 g) white chocolate, melted and slightly cooled
- ½ cup sour cream (120 ml)
- 1.5 cups red velvet cake crumbs (150 g), homemade or store-bought
- ¼ cup unsalted butter (60 g), melted
- 1 tsp vanilla extract
- Whipped cream
- Red velvet crumbs or sprinkles
- Shaved white chocolate
Instructions
- Crust Preparation: Pulverize red velvet cake crumbs and blend with melted butter, pressing the mixture firmly into a lined springform pan to create a compact, uniform base.
- Crust Toasting: Crisp the crust in a preheated 325F (160C) oven for 10 minutes, allowing it to develop a golden, crunchy texture. Cool completely after removal.
- Chocolate Melting: Carefully liquefy white chocolate using short microwave bursts, stirring until achieving a smooth, glossy consistency. Allow to cool slightly to prevent seizing.
- Cream Cheese Blending: Whip cream cheese and sugar in a large mixing bowl until achieving a silky, lump-free texture that promises a luxurious cheesecake experience.
- Egg and Flavor Integration: Incorporate eggs one at a time, mixing thoroughly after each addition. Introduce vanilla extract to elevate the flavor profile and create a harmonious blend.
- Chocolate Incorporation: Gently fold cooled white chocolate into the cream cheese mixture, creating delicate marbling and ensuring complete flavor distribution.
- Filling Refinement: Stir in sour cream to introduce a subtle tanginess and enhance the filling’s velvety smooth consistency.
- Baking Preparation: Pour the filling over the prepared crust, using a spatula to spread evenly and eliminate potential air pockets.
- Baking Process: Position the cheesecake in the oven’s center rack, baking for 50-60 minutes until edges appear set and the center maintains a gentle jiggle.
- Cooling Technique: After baking, leave the cheesecake in the oven with the door slightly open, allowing gradual temperature reduction to prevent surface cracking.
- Chilling and Setting: Refrigerate for a minimum of 6 hours, enabling complete setting and flavor melding.
- Final Presentation: Garnish with delicate whipped cream, scattered red velvet crumbs, and white chocolate shavings to create an elegant, visually stunning dessert.
- Serving: Slice with a heated knife for clean edges, serving chilled to showcase the perfect fusion of red velvet and white chocolate flavors.
Notes
- Prevent Crust Crumbling: Press red velvet cake crumbs and butter mixture firmly and evenly to create a stable, compact base that won’t fall apart when cutting.
- Smooth Out Cream Cheese: Beat cream cheese and sugar extensively to eliminate lumps, ensuring a silky-smooth cheesecake texture without grainy inconsistencies.
- Control Chocolate Melting: Use short microwave intervals and stir white chocolate consistently to avoid burning, maintaining a glossy, perfect melted consistency.
- Avoid Cheesecake Cracking: Allow gradual cooling by leaving oven door slightly open after baking, which helps prevent sudden temperature changes that cause unsightly surface cracks.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 430
- Sugar: 25 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg