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Red Velvet White Chocolate Cheesecake

Red velvet white chocolate cheesecake bakes in a water bath for a smooth, creamy filling with a slight cocoa note and crisp graham cracker crust. Chill it for at least 6 hours before slicing for neat, rich servings.
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Cooling and chilling 7 hours 10 minutes
Total Time 9 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 660
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cup graham cracker crumbs
  • 5 tbsp unsalted butter melted
  • 0.25 cup granulated sugar
For the filling
  • 8 oz white chocolate finely chopped
  • 4 package (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 0.25 tsp fine salt
  • 1 tbsp liquid red food coloring
  • 2 tsp vanilla extract
  • 1 cup sour cream room temperature
  • 4 eggs large, room temperature
  • hot water for the water bath, enough to reach about 1 inch up the sides of the springform pan

Equipment

  • 1 9-inch springform pan
  • 1 large roasting pan
  • 1 microwave-safe bowl

Method
 

Make the crust
  1. Preheat the oven to 350°F.
  2. Grease a 9-inch springform pan.
  3. Line the bottom of the pan with parchment paper.
  4. Stir the graham cracker crumbs, melted butter, and 1/4 cup sugar together.
  5. Press the crumb mixture firmly over the bottom of the pan.
  6. Bake for 8 to 10 minutes.
  7. Cool the crust.
Make the filling
  1. Reduce the oven temperature to 325°F.
  2. Melt the white chocolate in a microwave-safe bowl at 50% power in 20-second intervals, stirring between intervals until smooth.
  3. Let the melted white chocolate cool for 10 minutes.
  4. Beat the cream cheese, 1 cup sugar, cocoa powder, and salt in a large bowl on medium-low speed until smooth, scraping the bowl as needed.
  5. Beat in the melted white chocolate, food coloring, vanilla, and sour cream until smooth.
  6. Mix in the eggs one at a time on low speed just until combined.
Assemble and bake
  1. Wrap the outside of the springform pan in two layers of heavy-duty foil, taking care to cover the seam.
  2. Set the pan in a large roasting pan.
  3. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
  4. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until the edges are set and the center still jiggles slightly when the pan is nudged.
  5. Turn off the oven, prop the door open, and leave the cheesecake inside for 1 hour.
  6. Remove the springform pan from the water bath.
  7. Discard the foil.
  8. Cool the cheesecake on a rack until it reaches room temperature.
  9. Refrigerate for at least 6 hours.
  10. Remove the pan sides.
  11. Slice the cheesecake.

Notes

For a smooth filling, mix on low speed after adding the eggs and stop as soon as they are combined. Refrigerate covered for up to 5 days; freeze wrapped slices for up to 2 months. For a gluten-free option, use gluten-free graham cracker crumbs.