Red Velvet Swirl Cheesecake with White Chocolate

5 stars (8 reviews)

Red Velvet Swirl Cheesecake with White Chocolate

Red Velvet Swirl Cheesecake with White Chocolate is the perfect dessert for any occasion. Made with cream cheese, white chocolate, and red food coloring for a truly decadent dessert.

Course Desserts

Cuisine American

Keyword cheesecake

Prep Time 20

Cook Time 1

Additional Time 3

Total Time 4 20

Servings servings

Calories 314kcal

Author Tamara J.

Equipment

McCormick Red Food Color, 1 fl oz
Basic Cookie Cutters Set Cake Cutter Cookie Cutter Set Round Biscuit Bread Fondant Cutters Biscuit Cutter Set Multi-size Sandwich Fondant Cake Fruit Vegetable Shapes Cutter Set of 40 Piece
HOPELF 6" Natural Bamboo Skewers for BBQ，Appetiser，Fruit，Cocktail，Kabob，Chocolate Fountain，Grilling，Barbecue，Kitchen，Crafting and Party. Φ=4mm, More Size Choices 8"/10"/12"/14"/16"/30"(100 PCS)
Ghirardelli Classic White Chocolate Chip, 11 oz, 2 pk
Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White
XINGDA Springform Pan Set of Non-stick Cheesecake Pan, Leakproof Round Cake Pan Set Includes 7" Springform Pan, Icing Spatula and Icing Smoother (7 Inch Springform)

Ingredients

4 8 oz. blocks Cream cheese room temperature
1 1/2 cup Granulated sugar
4 whole Eggs
1 tablespoon Corn starch
1 teaspoon vanilla extract
1 cup White chocolate melted
1 1/2 tablespoon Red food coloring

Graham Cracker Crust

2 packs Honey graham crackers
1/2 stick Butter melted
2 tablespoons Granulated sugar

Instructions

Using a blender or food processor, blend both packs of graham crackers until they are finely processed. They should almost be in a powder form.
Preheat oven to 325 degrees and place a shallow dish with water onto the bottom rack. Add melted butter and sugar to the graham crackers and mix well until all of the butter and crackers are combined. Mixture should be crumbly, not overly wet.
Spray the springform pan with non-stick spray. Add the graham cracker mixture directly into the bottom of the pan. Press the mixture firmly into the pan using the back of a spoon, or something with a flat surface.
Place the pan in the oven to bake for 10 minutes. After 10 minutes, remove it from the oven and set aside. Reduce oven temp to 250 degrees
Mix together room temperature cream cheese, sugar, and corn starch in a stand mixer, or large bowl using an electric mixer. Once the cream cheese is fully combined with sugar (about 3 minutes of mixing), add eggs one at a time.
Add the vanilla extract and melted white chocolate directly into the cream cheese mixture. Blend together until fully incorporated. Remove two cups of the cheesecake filling and place it into a medium size bowl.
Pour red food coloring into the two cups of cheesecake filling and mix well. Mixture should take on a vibrant red color. Set this aside.
Pour the remaining (white) cheesecake mixture directly into the pan on top of the graham cracker crust.
Pour the red velvet cheesecake mixture into a piping bag. Snip the end off. Starting in the center, place a dollop of the mixture. Going outward, in a circle, continue to dollop the red velvet mixture until the edge of the cheesecake is reached.
Starting from the center dollop, use a pointed stick, or toothpick, lightly drag each red velvet dollop into each other. This should achieve a "heart shaped" swirl pattern.
Ensure that the shallow pan on the lower baking rack still has water. Place the cheese cake right above it and bake for one hour.
Turn the heat off and leave the cheesecake sitting in the oven for another hour. After an hour place the cheesecake on the counter for 30 minutes to an hour to completely cool down.
Refrigerate for at least three hours, or until cheesecake is chilled.

Notes

Use a heart shape cookie cutter to cut out cheesecake for the heart shape.

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