Description
Rich and creamy red velvet cheesecake topped with white chocolate.
Ingredients
Scale
- 1 1/2 cups red velvet cake crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 8 ounces white chocolate, melted
- 1/4 cup all-purpose flour
Instructions
- Preheat oven to 325°F (160°C).
- Mix red velvet cake crumbs and melted butter in a bowl.
- Press mixture into the bottom of a springform pan.
- In another bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in sour cream, vanilla extract, and melted white chocolate.
- Add flour and mix until just combined.
- Pour cheesecake mixture over crust.
- Bake for 55-60 minutes or until set.
- Let cool and chill in refrigerator for at least 4 hours before serving.
Notes
- Use room temperature ingredients for a smooth batter.
- Don’t overmix to avoid cracking.
- Top with whipped cream or more melted white chocolate if desired.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: red velvet white chocolate cheesecake