Red Velvet White Chocolate Cheesecake

Red Velvet White Chocolate Cheesecake

✨ Ingredients:

For the Red Velvet Cake:

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 tsp baking soda
• 1 tsp cocoa powder
• 1/2 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp red food coloring

For the White Chocolate Cheesecake:

• 3 (8 oz) cream cheese blocks, softened
• 1 cup white chocolate, melted and cooled
• 3/4 cup sugar
• 3 eggs
• 1 tsp vanilla extract

For the Red Glaze:

• 1/2 cup red fruit jelly or glaze (like raspberry)
• 1 tbsp water

Toppings:

• Whipped cream
• Chocolate triangles
• Crushed cake crumbs

✨ Instructions:

1. Bake the Red Velvet Cake:

Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
In a bowl, whisk flour, sugar, baking soda, cocoa, and salt.
In another bowl, beat eggs, buttermilk, oil, vanilla, and food coloring. Combine wet and dry ingredients.
Divide batter evenly into pans. Bake for 25-30 minutes. Let cool.

2. Prepare the White Chocolate Cheesecake:

Beat softened cream cheese until smooth. Add sugar, melted white chocolate, and vanilla.
Mix in eggs one at a time. Do not overmix.
Pour mixture into a lined 8-inch springform pan. Bake at 325°F (160°C) for 45-50 minutes. Cool completely.

3. Assemble the Cake:

Place one red velvet layer on a cake stand. Add cheesecake layer, then top with the second red velvet cake layer.

4. Add Glaze and Decorate:

Warm red glaze with water and spread gently over the top. Let set.
Pipe whipped cream swirls and decorate with chocolate triangles and crumbs.