Red Velvet White Chocolate Cheesecake
This Red Velvet White Chocolate Cheesecake is one of the most beautiful and delicate cakes you can prepare for Christmas this year. It consists of two layers of moist and tender red velvet cake with a smooth and silky white chocolate and cream cheese filling.
Ingredients
Red Velvet Cake Layers
- 1 cup (125g) all-purpose flour
- 1 tbsp (8g) unsweetened cocoa powder
- 1/2 tsp (3g) baking soda
- 1/2 tsp (3g) salt
- 3 tbsp (45g) unsalted butter , room temperature
- 1/2 cup (100g) sugar
- 1 small egg
- 6 tbsp (80g) vegetable oil
- 1/2 tsp (3ml) white vinegar
- 1 tsp (5g) vanilla extract
- 1/2 cup (120g) buttermilk , room temperature
- red food coloring
White Chocolate Cream Cheese Filling
- 7 oz (200g) white chocolate , small pieces
- 1/4 cup (60g) whipping cream
- 1 pound (500g) cream cheese , room temperature
- 3 tbsp (24g) powdered sugar
- 2 tsp (10g) vanilla extract
- 1 cup (240g) whipping cream (35% fat) , chilled
For Decoration
- White truffles (like Raffaello truffles)
- fresh red currants
- fresh cranberries
- star anise
- powdered sugar
Instructions
Prepare the red velvet cake layers.
- Preheat the oven to 350F (180C). Grease with butter two 8-inch (20 cm) springform pans and line them with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking soda and salt and whisk to combine.
- In another bowl mix butter with sugar until combined. Incorporate the egg. Mix in the oil, buttermilk, vinegar and vanilla extract. Incorporate the flour mixture until well combined.
- Gradually add red food coloring until the desired color is reached.
- Pour the batter evenly into the prepared pans.
- Bake for about 12 minutes until a toothpick inserted into the center comes out clean.
- Let cool completely.
Prepare the white chocolate cream cheese filling.
- Place white chocolate and the ¼ cup (60g) of cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
- In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate.
- Add the whipping cream and continue mixing until stiff peaks form.
Assemble the cake.
- Place the first red velvet cake on a serving platter and place a cake ring around the cake lined with an acetate sheet.
- Pour two-thirds of the cream cheese filling over the cake and smooth the top.
- Very gently, add the second layer of red velvet cake.
- Spread the remaining cream cheese filling and smooth the top.
- Refrigerate for at least 4-6 hours or overnight to set.
- Decorate the cake with Raffaello truffles, red currans, cranberries and star anise.
- Dust with powdered sugar and enjoy!
Video
Nutrition
Serving: 1 serving out of 12Calories: 485kcalCarbohydrates: 31gProtein: 6.6gFat: 37.9gSaturated Fat: 20.7gCholesterol: 97mgSodium: 349mgPotassium: 165mgFiber: 0.5gSugar: 20.9gCalcium: 101mgIron: 1mg