Description
Indulgent Red Velvet White Chocolate Cheesecake merges classic Southern charm with luxurious dessert artistry. Rich layers of crimson cake and silky white chocolate cream promise a memorable sweet experience you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 3 (8 ounces/225 grams each) packages cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 8 ounces (225 grams) white chocolate, melted and slightly cooled
Crust Ingredients:
- 1.5 cups (150 grams) crushed red velvet cake crumbs (homemade or store-bought)
- ¼ cup (60 grams) unsalted butter, melted
Flavor and Topping Ingredients:
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) sour cream
- Whipped cream
- Red velvet crumbs or sprinkles
- Shaved white chocolate
Instructions
- Craft the foundational layer by transforming red velvet cake crumbs and melted butter into a compact, sandy texture. Press this mixture firmly into a lined springform pan, creating an even base.
- Gently toast the crust in a preheated oven at 325F (160C) for approximately 10 minutes, allowing it to develop a subtle crispness. Remove and let cool completely.
- Melt white chocolate carefully using short microwave intervals, stirring to achieve a silky consistency. Allow chocolate to cool slightly to prevent curdling.
- In a spacious mixing bowl, whip cream cheese and sugar until achieving a luxuriously smooth texture, ensuring no lumps remain.
- Incorporate eggs individually, blending thoroughly after each addition to maintain a uniform mixture. Introduce vanilla extract for enhanced flavor complexity.
- Delicately fold the cooled white chocolate into the cream cheese mixture, creating subtle marbling and ensuring complete integration.
- Gently stir in sour cream, which will contribute a subtle tanginess and velvety smoothness to the cheesecake’s profile.
- Transfer the luscious filling onto the prepared red velvet crust, using a spatula to distribute evenly and eliminate potential air pockets.
- Position the cheesecake in the oven’s central rack, baking for 50-60 minutes until edges appear set and center maintains a gentle wobble.
- After baking, allow the cheesecake to rest inside the oven with the door slightly ajar, facilitating gradual temperature reduction and preventing potential cracking.
- Once cooled to room temperature, refrigerate for a minimum of 6 hours, enabling complete setting and flavor development.
- Prior to serving, embellish with whipped cream, scattered red velvet crumbs, and delicate white chocolate shavings for an elegant presentation.
- Slice with a heated knife for pristine edges and serve chilled, celebrating the harmonious blend of red velvet and white chocolate.
Notes
- Crumb Consistency Matters: Ensure red velvet cake crumbs are finely ground for a compact, even crust that holds together perfectly when sliced.
- White Chocolate Melting Technique: Melt chocolate slowly and gently to prevent burning, stirring frequently to achieve a smooth, glossy texture.
- Room Temperature Ingredients: Allow cream cheese, eggs, and sour cream to reach room temperature for seamless mixing and a silky-smooth cheesecake filling.
- Prevent Cracking Secrets: Bake the cheesecake in a water bath or with a pan of water on the lower oven rack to create humidity and prevent surface cracks.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 478
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 109 mg