Description
A stunning dessert that marries the classic flavor of red velvet cake with a rich, creamy white chocolate cheesecake, swirled together for a beautiful and decadent treat.
Ingredients
Scale
For the Crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 4 oz white chocolate, melted and cooled
- 2 tbsp unsweetened cocoa powder
- 1 tbsp red food coloring
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Mix cookie crumbs and melted butter; press firmly into the bottom of a 9-inch springform pan.
- Beat cream cheese and sugar until smooth. Blend in sour cream and vanilla. Add eggs one at a time, mixing just until blended.
- Divide batter in half. To one half, stir in melted white chocolate. To the other half, stir in cocoa powder and red food coloring.
- Alternately drop spoonfuls of the white and red batters over the crust. Gently swirl with a knife to marble.
- Bake for 55-60 minutes or until center is almost set. Run a knife around the rim to loosen; cool completely before refrigerating for at least 4 hours.
Notes
You can customize the seasonings to taste.