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Layered Red Velvet & White Chocolate Cheesecake

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A decadent layered cheesecake featuring rich red velvet and creamy white chocolate, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, melted
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy whipping cream
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 8 oz white chocolate, chopped
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (163°C). In a large mixing bowl, combine the graham cracker crumbs, cocoa powder, sugar, and melted butter. Press this into the bottom of a 9-inch springform pan.
  2. Beat together the cream cheese and powdered sugar until smooth. Fold in the heavy whipping cream, red food coloring, and vanilla extract. Pour over the crust and smooth the top. Bake for 30 minutes and allow it to cool completely.
  3. Melt the chopped white chocolate in a microwave-safe bowl in 30-second intervals until smooth. Allow to cool slightly.
  4. Beat the cream cheese and powdered sugar until creamy. Add the cooled melted white chocolate and vanilla extract, mixing until combined.
  5. Whip the heavy cream until stiff peaks form and fold this into the white chocolate mixture.
  6. Spread the white chocolate layer over the cooled red velvet base. Chill in the refrigerator for at least 4 hours or overnight.

Notes

For the best flavor, allow the cheesecake to chill overnight. Also, ensure cream cheese is at room temperature for smooth mixing.

Nutrition

Find it online: https://yummyfirst.com/layered-red-velvet-white-chocolate-cheesecake/