introduction
This Indulgent Red Velvet White Chocolate Cheesecake is a fun and tasty treat. Its rich red flavor with smooth white chocolate makes every bite special.
why make this recipe
This recipe is simple and perfect for family gatherings. It gives you a unique dessert to enjoy with friends or on a quiet day at home.
how to make Indulgent Red Velvet White Chocolate Cheesecake
Follow these easy steps to create a dessert everyone will love. Mix well, bake carefully, and enjoy the process of making something delicious from scratch.
Ingredients :
- 1 cup crushed graham crackers
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 cups red velvet cake mix
- 8 ounces white chocolate, melted
- Optional: whipped cream and chocolate shavings for garnish
Directions :
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar, mixing well after each addition.
- Add the eggs one at a time, mixing on low speed until just incorporated.
- Stir in the vanilla extract, sour cream, and buttermilk until well blended.
- Gently fold in the red velvet cake mix until just combined, then stir in the melted white chocolate until fully mixed.
- Pour the cheesecake mixture over the prepared crust in the springform pan.
- Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
- Remove from the oven, cool to room temperature, and then refrigerate for at least 4 hours or overnight.
- Top with whipped cream and chocolate shavings if desired before serving.
how to serve Indulgent Red Velvet White Chocolate Cheesecake
Slice the cheesecake and serve it on a nice plate. Add a dollop of whipped cream and a sprinkle of chocolate shavings. Enjoy with your favorite drink.
how to store Indulgent Red Velvet White Chocolate Cheesecake
Cover the cheesecake tightly and store it in the refrigerator. It is best enjoyed within 3 days. Make sure to keep it chilled.
tips to make Indulgent Red Velvet White Chocolate Cheesecake
- Use room temperature ingredients for a smoother mix.
- Do not overmix after adding the eggs.
- Measure the ingredients carefully for the best texture and taste.
variation (if any)
Try drizzling a simple berry sauce over the cheesecake for extra flavor. You can also experiment with a different cake mix to add your personal twist.
FAQs
-
Q: Can I use an electric mixer?
A: Yes, an electric mixer works great for this recipe. Mix on medium speed. -
Q: Can I freeze this cheesecake?
A: It is best kept in the fridge for up to 3 days. Freezing may change the texture. -
Q: How do I know when it’s done baking?
A: The center should be set but still a little jiggly when you remove it from the oven.
Indulgent Red Velvet White Chocolate Cheesecake
Ingredients
For the crust
- 1 cup crushed graham crackers
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted
For the cheesecake
- 16 ounces cream cheese, softened Use room temperature for best results.
- 1 cup sugar
- 3 large eggs Add one at a time.
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 cups red velvet cake mix
- 8 ounces white chocolate, melted
Optional Garnish
- whipped cream For serving.
- chocolate shavings For serving.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
Making the cheesecake
- In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar, mixing well after each addition.
- Add the eggs one at a time, mixing on low speed until just incorporated.
- Stir in the vanilla extract, sour cream, and buttermilk until well blended.
- Gently fold in the red velvet cake mix until just combined, then stir in the melted white chocolate until fully mixed.
Baking
- Pour the cheesecake mixture over the prepared crust in the springform pan.
- Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
- Remove from the oven, cool to room temperature, and then refrigerate for at least 4 hours or overnight.
Serving
- Slice the cheesecake and serve it on a nice plate. Add a dollop of whipped cream and a sprinkle of chocolate shavings. Enjoy with your favorite drink.