Description
A stunning layered dessert combining the classic flavors of red velvet cake with a rich and creamy white chocolate cheesecake, all on a chocolate cookie crust.
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
- 8 oz white chocolate, melted and cooled
- 1/4 cup unsweetened cocoa powder
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp distilled white vinegar
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Combine cookie crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Add eggs one at a time, beating just until blended after each addition.
- Divide the batter evenly between two bowls. To one bowl, fold in the melted white chocolate. To the other bowl, fold in the cocoa powder, red food coloring, vanilla extract, and vinegar.
- Alternately spoon the red velvet and white chocolate batters over the crust. Gently swirl with a knife to create a marbled effect.
- Bake for 55-65 minutes or until the center is almost set. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Refrigerate for at least 4 hours or overnight before serving.
Notes
You can customize the seasonings to taste.