Red velvet white chocolate cheesecake
And now for my mom's dessert on her birthday. Like I'd mentioned, for my mom's birthday a few weeks ago, I made spinach and cheese stuffed shells for lunch, and a red velvet white chocolate cheesecake for dessert. I barely finished both before the Seahawks started against the Packers (it was a great birthday). Not only did the pasta turn out great, but this dessert was absolutely delicious. Even though there's a lot of steps and it looks like it may be a bit complicated, it really wasn't. Granted, I somehow managed to forget about the white chocolate chips in the microwave and ended up burning the first batch, but overall it was pretty great! This original recipe is also from Culinary Couture Blog, although I may have edited a few of the quantities to my liking and simplicity of ingredients.
Ingredients:
- One 16.5oz box red velvet cake mix
- 1/3 cup oil
- 1/4 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- One 8oz. package cream cheese, room temperature
- 1/2 cup sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 2 teaspoons all-purpose flour
Directions:
- Using a mixer, combine the red velvet cake mix, oil, milk, egg, and vanilla extract. The mix will be soft, but not liquid.
- Evenly spread the cake mix into an 8x8 baking dish and set aside.
- Melt the white chocolate chips in the microwave in 15 second increments. Make sure to always remove it from the microwave and stir it, so that the middle doesn't burn. Set aside to cool.
- Using a mixer, beat the cream cheese and sugar until soft.
- Add vanilla and egg to mixture and mix on low until incorporated. Do not over mix.
- Add flour to the mixture and beat for another 20 seconds.
- Slowly, add the chilled, melted white chocolate chips and use a paddle to mix well.
- Spread the cheesecake over the red velvet cake as evenly as possible.
- Bake for 25-30 minutes, until the corners start to brown and the center is still jiggly.
- Refrigerate for one hour before serving.
This recipe will keep for nearly a week, as long as it's covered in the fridge.
Enjoy!