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Red Velvet White Chocolate Cheesecake

This delightful Red Velvet White Chocolate Cheesecake combines velvety red chocolate with creamy cheesecake for a stunning dessert experience.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups crushed graham crackers
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons granulated sugar
For the cheesecake filling
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 0.5 cup sour cream
  • 0.5 cup heavy cream
  • 3 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 8 oz white chocolate, melted and slightly cooled
For decoration
  • Whipped cream (for topping)
  • White chocolate shavings
  • Fresh berries (optional) For an extra garnish

Method
 

Preparation
  1. Preheat your oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a medium bowl, mix the crushed graham crackers, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of the springform pan.
Prepare the Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth. Add in the sugar, sour cream, and heavy cream, continuing to beat until well-blended.
  2. Crack in the eggs one at a time, mixing thoroughly after each addition. Then, mix in the red food coloring and vanilla extract.
  3. Gently fold in the melted white chocolate until completely combined.
Bake the Cheesecake
  1. Pour the filling over the crust and gently smooth it out. Bake for 50-60 minutes or until the edges start to set but the center remains slightly jiggly.
  2. Allow the cheesecake to cool in the pan for about an hour. Then refrigerate for at least 4 hours or overnight.
Decorate
  1. Top with whipped cream, white chocolate shavings, and fresh berries when ready to serve.

Notes

Make sure your cream cheese and eggs are at room temperature for a smooth batter. Don't overbake; it should be slightly wobbly in the center when done.