Red Velvet White Chocolate Cheesecake

Hope everyone had a great Thanksgiving this year. I know I did. We traveled to visit with my family for a few days and are now back home safe and sound. I can assure you ‘baby S‘ and I ate very very well.

A few weeks ago I received a text message from Don saying ”  I never say OMG, but OMG, look at this cheesecake, PLEASE MAKE IT.” The photo looked yummy, so as requested I planned out my grocery trip to gather the things I needed. Once I had all the ingredients I read over the recipe and decided this cake could not be made in one evening. I am not a housewife or a SAHM. I work 8+ hours a day, five days a week so to make this properly I needed atleast two evenings to make this work. Most know cheesecake needs to set for at least 8 hours in the refrigerator. So lets get started . . .

On Thursday Night I started with the cheesecake layers … <– yes that says layerS

Cheesecake Layers

2 (8in) round disposable aluminum foil cake pans

1 (12oz) package of white chocolate morsels

5 (8oz) packages of cream cheese ( softened )

1 Cup of granulated sugar

2 Large eggs

1 Tbsp of vanilla extra

Preparing Cheesecake Layers:

Preheat oven to 300 degrees. Line bottom and sides of disposable cake pans with aluminum foil, allowing 2 to 3 inches extending over the sides. Lightly grease foil .

Microwave the white chocolate morsels according to package. Let melted chocolate cool for 10 minutes.

Beat softened cream cheese and melted chocolate together at medium speed until creamy. gradually add 1 cup of sugar until well incorporated. Add 2 eggs, one at a time, mixing each egg until yellow disappears. Mix in 1 Tbsp of vanilla. Pour equal amounts into prepared pans.

Bake cheesecake for 30-35 minutes or until almost set and turn oven off. Let cheesecake stand in oven with door closed for an additional 30 minutes.

Remove from oven, let cheesecake completely cool on wire racks, move to the refrigerator and chill for 8 hours.

–> if you have spring form pans, using them is probably okay just making sure you use the tin foil for easy removal <–

On Friday night, after the cheesecake set for 8 hours, I made the red velvet layers…

Red Velvet Layers

1 Cup of butter, softened

2 1/2 cups of granulated sugar

6 large eggs

3 Cups of all purpose flour

3 Tbsp unsweetened cocoa

1/4 tsp baking soda

1 (8oz) container of sour cream

2 tsp vanilla extract

2 (1oz) bottles of red food coloring – be sure to get this in the bowl and on nothing. It stains.

3 (8in) round disposable aluminum pans

Preparing Red Velvet cake Layers

Preheat oven to 350 degrees. Beat one cup of butter at medium speed until creamy. Gradually add 2 1/2 cups of sugar, beating until light and fluffy. Add 6 eggs, one at a time , fully incorporating each egg before adding another one.

In a separate bowl, mix together flour, cocoa, and baking soda. Once well incorporated , add to butter mixture alternating with the sour cream, ending with the flour mixture. Beat on low until well mixed. Add vanilla then food coloring. Pour equal amounts of the batter into the three disposable pans.

Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean from middle. Let cakes cool on wire racks for 10 minutes. Remove from pans and allow cakes to continue to cool for about an hour.

Saturday morning I woke up and decided I was going to finish this cake so we could share it with our friends that afternoon. Everything was cooled FOR SURE 🙂 Who takes three days to make a cake anyways. I removed the cheesecakes from there tin pans and I began to layer the cakes starting with the red velvet on the bottom alternating with the cheesecake and so on and so forth ending with a red velvet on top resulting in this . . .


Its Huge , Right?


2 (4oz) white chocolate baking bars – chopped

1/2 cup of boiling water

1 cup butter, softened

1 (32oz) package of powdered sugar – sifted

1/8 tsp salt

Preparing frosting

Whisk together chocolate and boiling water until chocolate melts. Cool for 20 minutes then chill for 30 minutes in the refrigerator.

Beat one cup of butter and chilled chocolate mixture until well incorporated. Mix at medium speed for one minutes, then increase speed to high beating for 2 to 3 minutes or until fluffy

Gradually add powdered sugar and salt using a low speed. Once fully incorporated increase speed beating for 1 to 2 minutes or until fluffy.

Spread frosting over layered cake as desired. Store in the fridge.


I am working on my icing skills so no judging. I know it doesn’t looks so pleasant however it taste delicious! Will I make this again? Yes, however not in the same capacity as the one above. Its HUGE and perfect for a large gathering but we are still working on this sweet treat. Every piece was delicious. I do not have any complaints. AT ALL !

Will you try to make this ?

Recipe adapted from Southern Living Magazine, Click image below for original recipe



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2 thoughts on “Red Velvet White Chocolate Cheesecake

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