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Velvet White Chocolate Cheesecake

Velvet White Chocolate Cheesecake

Discover the perfect blend of flavors with this Velvet White Chocolate Cheesecake. A rich red velvet base topped with a creamy white chocolate layer. Ideal for any celebration, from birthdays to holidays. Impress your guests with this decadent dessert!
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 10 people
Calories: 375
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vinegar
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Mixing bowls
  • Spatulas
  • Measuring cups & spoons
  • Saucepan for glaze

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Whisk together flour, cocoa powder, baking soda, and salt for the red velvet layer.
  3. In another bowl, cream the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one by one.
  5. Mix buttermilk, vinegar, red food coloring, and vanilla in a cup, then alternate adding this mixture and the dry ingredients to the butter mixture.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 25 to 30 minutes until the top springs back and a toothpick comes out with moist crumbs.
  8. Cool the cake completely on a wire rack.
  9. Beat the softened cream cheese until smooth, then add the melted white chocolate and vanilla, beating until combined.
  10. In a separate bowl, whip the heavy cream to soft peaks and fold it into the cream cheese mixture.
  11. Sprinkle gelatin over a few tablespoons of cold water, let it bloom, then dissolve it and fold into the cheesecake mixture.
  12. Pour the cheesecake batter over the cooled cake and smooth the top.
  13. Refrigerate for at least 4 hours (overnight is best) to set.
  14. For the glaze, whisk the red fruit juice, sugar, and cornstarch in a saucepan, heat until thickened, then stir in lemon juice and cool.
  15. Pour the glaze over the set cheesecake, allowing it to drip down the sides.

Nutrition

Calories: 375kcalCarbohydrates: 50gProtein: 6gFat: 18gSaturated Fat: 9gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 225mgPotassium: 100mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Make sure all ingredients are at room temperature for a smooth mixture. Substitute yogurt mixed with milk for buttermilk and use lemon juice instead of vinegar if needed. This cake can be made ahead and stored in the fridge for up to 5 days, or frozen for 3 months. For elegant presentation, top with fresh berries, drizzle extra melted white chocolate, or add edible gold dust on the glaze.
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