As the holiday season approaches, I find myself dreaming of festive desserts that not only taste divine but also look stunning on the table. This year, I’m excited to share my recipe for a Red Velvet White Chocolate Cheesecake that will surely impress your guests and become a cherished tradition in your home. With its rich flavors and beautiful presentation, it’s the perfect centerpiece for your Christmas celebrations!
Why You’ll Love This Recipe
- It combines the classic flavors of red velvet and white chocolate, creating a unique and delicious dessert.
- This cheesecake is visually stunning, making it a showstopper at any holiday gathering.
- It’s a make-ahead dessert, allowing you to enjoy more time with family and friends.
- Perfect for those who love creamy desserts, this cheesecake is rich yet light.
- It’s versatile enough to be served at Christmas, birthdays, or any special occasion!
Ingredients
To create this delightful Red Velvet White Chocolate Cheesecake, you’ll need the following ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 ½ cups sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 tbsp red food coloring
- 8 oz white chocolate, chopped
- 1 cup whipping cream
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup additional whipping cream (35% fat)
- White truffles (e.g., Raffaello truffles) for decoration
- Fresh red currants and cranberries for garnish
- Star anise for a festive touch
- Powdered sugar for dusting
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the steps to create this beautiful cheesecake:
- Preheat your oven to 350°F (180°C) and grease and line two 8-inch springform pans with parchment paper.
- In a large bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
- In another bowl, beat the unsalted butter and sugar until light and fluffy.
- Add the eggs, vegetable oil, white vinegar, and vanilla extract to the butter mixture, mixing thoroughly.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until combined.
- Stir in the red food coloring to achieve your desired shade of red.
- Divide the batter evenly between the two prepared pans and bake for 12 minutes, or until a toothpick inserted comes out clean.
- Let the red velvet cake layers cool completely in the pans on a wire rack.
- In a saucepan, melt the white chocolate with a portion of the whipping cream over low heat, stirring until smooth. Let it cool slightly.
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Gradually add the melted white chocolate to the cream cheese mixture, mixing well.
- Whip the remaining cream until stiff peaks form and gently fold it into the cream cheese mixture.
- Place one red velvet cake layer on a serving platter with a cake ring and acetate sheet for stability.
- Pour two-thirds of the cheesecake filling over the cake layer, smoothing the top with a spatula.
- Place the second red velvet cake layer on top and cover with the remaining filling, smoothing the surface.
- Refrigerate the assembled cheesecake for 4-6 hours, or overnight, to set.
- Remove the cake ring and acetate sheet before decorating.
- Decorate with white truffles, fresh red currants, cranberries, star anise, and a dusting of powdered sugar for a festive touch.
- Serve your Red Velvet White Chocolate Cheesecake chilled and enjoy the delightful flavors!
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your cheesecake turns out perfectly:
- Make sure your cream cheese is at room temperature for a smooth filling.
- Don’t skip the chilling time; it’s essential for the cheesecake to set properly.
- For a more intense red color, feel free to add a bit more red food coloring.
- Use high-quality white chocolate for the best flavor.
- If you want to add a twist, consider incorporating some crushed nuts or a layer of fruit preserves between the cake layers.
How to Serve
This cheesecake is perfect for any festive occasion! Serve it chilled, and don’t forget to garnish with extra red currants, cranberries, and a sprinkle of powdered sugar for that holiday sparkle. It pairs beautifully with a cup of coffee or a glass of dessert wine. If you’re looking for more delicious ideas, check out my post on how to make garlic herb roasted veggies in 30 minutes for a delightful side dish!
Make Ahead and Storage
This Red Velvet White Chocolate Cheesecake can be made ahead of time, making it a great option for busy holiday schedules. Store it in the refrigerator for up to 5 days. If you want to prepare it even further in advance, you can freeze the cheesecake (without decorations) for up to 2 months. Just make sure to wrap it tightly in plastic wrap and foil. When you’re ready to serve, let it thaw in the refrigerator overnight.
With this recipe, you’ll have a stunning dessert that’s sure to be the highlight of your holiday table. Enjoy every bite and the smiles it brings to your loved ones!
Red Velvet White Chocolate Cheesecake: A Christmas Delight
Ingredients
Cake Batter
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 cup Sugar
- 2 eggs Eggs
- 0.25 cup Vegetable oil
- 1 tablespoon White vinegar
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk
- 2 tablespoons Red food coloring
White Chocolate Filling
- 8 oz White chocolate
- 1 cup Whipping cream
- 16 oz Cream cheese
- 0.5 cup Powdered sugar
- 1 cup Additional whipping cream (35% fat)
Decorations
- to taste White truffles (e.g., Raffaello truffles)
- a handful Fresh red currants
- a handful Cranberries
- a few Star anise
- for dusting Powdered sugar
Instructions
- Preheat oven to 350°F (180°C). Prepare two 8-inch springform pans with parchment.
- Mix dry ingredients; beat butter and sugar; add eggs, oil, vinegar, vanilla; combine with dry ingredients and food coloring.
- Divide batter into pans; bake for 12 minutes; cool completely.
- Melt white chocolate with cream; cool slightly. Beat cream cheese, sugar, vanilla; add melted chocolate; fold in whipped cream.
- Assemble cake layers with filling; refrigerate 4-6 hours. Decorate with truffles, berries, star anise, and powdered sugar.