Rich Red Velvet White Chocolate Cheesecake
Indulge in this rich Red Velvet Cheesecake featuring a moist red velvet cake, creamy white-chocolate ganache cheesecake filling, layered to perfection. A stunning dessert for holidays or celebrations!
Ingredients
White Chocolate Ganache
- 2 cups white chocolate chips
- 1/2 cup heavy cream
Cheesecake
- 32 ounces cream cheese
- 1 1/2 cup granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/4 cup sour cream
Red Velvet Cake
- 3 cups cake flour
- 1 tsp baking soda
- 3 tbsp cocoa powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter
- 2 cup granulated sugar
- 1 cup melted butter
- 1/2 cup sour cream
- 4 eggs
- 1 tbsp vanilla extract
- 1 tsp white vinegar
- 1 cup buttermilk
- red food coloring
Frosting
- 1 cup unsalted butter
- 8 oz cream cheese
- 5 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream
Instructions
Red Velvet Cake
- Start by preheating your oven to 350 degrees and preparing two 9-inch cake pan by spraying with non-stick spray and lining with parchment paper.
- Pour the wet ingredients into a standing mixer with the paddle attachment: 2 cup granulated sugar, 1 cup melted butter, 1/2 cup sour cream, 4 eggs, 1 tbsp vanilla extract, 1 tsp white vinegar, 1 cup of buttermilk.
- Add the dry ingredients: 3 cups cake flour, 1 tsp baking powder, 3 tbsp cocoa powder, and 1/2 tsp salt. Mix to combine.
- Add the red food coloring and mix until smooth.
- Pour the cake batter into the prepared cake pans and bake for 30 minutes.
- Remove and allow to cool while you prepare the cheesecake.
White Chocolate Ganache
- Place the 2 cup of white chocolate chips in a medium-size microwave-safe bowl. Pour the 1/2 cup of heavy whipping cream on top. Microwave for 30 seconds. Stir and repeat until the chocolate is melted. Set aside.
Cheesecake
- Prepare a 9-inch springform pan by spraying it with non-stick spray and lining it with parchment paper. Wrap the pan in foil or have a slightly larger pan to place the springform pan in. This will keep your cheesecake from getting wet from the water bath.
- In a stand mixer with the paddle attachment, add 32 ounces of room-temperature cream cheese and the white chocolate ganache, and beat until softened.
- And 1 cup of heavy whipping cream and 1/2 cup of sour cream, beat again until softened. Scraping down the sides of the bowl to fully mix.
- Add the 1 1/2 cup granulated sugar, 4 eggs, and 1 teaspoon of vanilla. Fold in until thoroughly combined. You do not want to beat the mixture when the eggs and sugar are added, or it will create too much air.
- Pour the cheesecake batter into the prepared springform pan.
- Create a water bath by using a larger cake pan or a roasting pan and filling it with 1/2 inch of water. Place the water bath into the oven and carefully place the unbaked cheesecake in the middle of the water (that is why we wrap the outside of the springform pan in foil).
- Bake for 60 minutes or until the cheesecake internal temperature reaches 150 degrees F.
- Once the cheesecake is done baking, turn the oven off, open the door ajar and let the cheesecake slowly cool down with the oven for 1 hour.
- After 1 hour, remove the cheesecake from the oven, let sit for at least 30 minutes at room temperature.
- Wrap in plastic wrap and chill in the fridge for at least 8 hours to fully set. Remove the two cakes from the pans and wrap them in plastic wrap. Place them in the fridge with the cheesecake.
- After chilling for at least 8 hours, remove the cheesecake and cakes. Slide a sharp, warm knife between the cake and the springform pan to help remove the cheesecake. Place one cold cake layer on top of the cheesecake. Flip the cheesecake and cake over and place it on a serving dish - cake side down. Once on the platter, carefully remove the springform pan from the cheesecake. Place the final cake layer on top.
Frosting
- In a standing mixer, add 1 cup of room-temperature butter and 8 oz of softened cream cheese. Mix until combined and softened.
- Add 5 cups of powdered sugar, and start mixing on low. Pour in 1 tsp of vanilla extract and 1 tbsp of heavy cream. Mix until combined.
- Once combined, turn the mixer on high and beat for 2 minutes until light and fluffy.
- Spread frosting all over the sides and top of the red velvet cheesecake and serve. Place the cake back in the fridge if not immediately serving.
Nutrition
Calories: 780kcal Carbohydrates: 79g Protein: 9g Fat: 49g Saturated Fat: 30g Polyunsaturated Fat: 2g Monounsaturated Fat: 13g Trans Fat: 1g Cholesterol: 179mg Sodium: 357mg Potassium: 196mg Fiber: 1g Sugar: 66g Vitamin A: 1599IU Vitamin C: 0.2mg Calcium: 122mg Iron: 1mg