Red Velvet White Chocolate Cheesecake Recipe
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Ingredients: |
Ingredients: Red Velvet Cake:
2½ cups cake flour, sifted
2 Tbsp unsweetened cocoa powder
1 tsp salt
1½ cups sugar
1½ cups vegetable oil
2 large eggs, room temperature
½ tsp red gel-paste food coloring
1 tsp pure vanilla extract
1 cup buttermilk
1½ tsp baking powder
2 tsp distilled white vinegar
Cheesecake:
2 oz white chocolate, chopped
16 oz cream cheese, at room temperature
½ cup + 2 Tbsp sugar
1 Tbsp flour
2 eggs at room temperature
1 tsp vanilla extract
1 Tbsp heavy cream
Cream Cheese Frosting:
24 oz cream cheese, at room temperature
3 sticks butter, at room temperature
3 tsp vanilla
6 cups powdered sugar, plus more to taste
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Directions: |
Directions:Red Velvet Cake:
Combine the first 4 dry ingredients and mix together well.
Combine the wet ingredients: oil, eggs, food coloring and vanilla.
Add flour mixture in three batches, alternating with two additions of buttermilk.
Lastly, stir together baking soda and vinegar in a small bowl and add it to the batter mixing well.
Divide batter evenly between 2 parchment paper-lined 9 inch spring form pans.
Bake at 325º for 30-35 minutes or until a knife comes out clean. When done, set aside to cool completely.
Cheesecake:
Melt 2 oz of white baking chocolate. Set aside to slightly cool.
Beat sugar and cream cheese until smooth and creamy.
Mix in flour, eggs, vanilla and the melted white chocolate.
Beat until completely smooth and well blended.
Pour all the batter into a single parchment lined 9 inch, greased and floured spring form pan.
Wrap pan in aluminum foil and place in a 11x13 bar pan with 4 cups of water in pan.
Bake at 350º for about 30 minutes or until the center has set. Allow to cool completely.
Frosting:
Cream all ingredients until smooth.
Assembly and frosting the cake:
Level each layer as necessary. Layer cake, cheesecake then cake frosting between each layer.
Frost the outside of the cake then refrigerate over night. Serve immediately after taking out of the fridge. |
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