Red Velvet-White Chocolate Cheesecake

Name: Red Velvet-White Chocolate Cheesecake
Prep time: 13 h 45 min
Cook time: 13 h 45 min
Total time: 13 h 45 min
Yield: 12
Cuisine: Global
Ingredients: 227 grams white chocolate baking bars, chopped; 0 teaspoons baking soda; 237 milliliters butter, softened; 12 servings Store-bought coconut candies; 1 kilograms packages cream cheese, softened; 2 larges eggs; 6 larges eggs; 710 milliliters all-purpose flour; 57 grams red liquid food coloring; 237 milliliters granulated sugar; 591 milliliters granulated sugar; 1 leave White Candy; 907 grams package powdered sugar, sifted; 227 grams sour cream; 0 teaspoons table salt; 3 Tbsps unsweetened cocoa; 1 Tbsp vanilla extract; 2 teaspoons vanilla extract; 118 milliliters boiling water; 340 grams package white chocolate morsels

For $3.55 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 1598 calories, 18g of protein, and 92g of fat. Head to the store and pick up cocoa, cream cheese, table salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 13 hours and 45 minutes.

Instructions

Prepare Cheesecake

Layers: Preheat oven to 30

Equipment you will use

Oven

Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Equipment you will use

Aluminum Foil

Microwave white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes.

Ingredients you will need

White Chocolate Chips

Equipment you will use

Microwave

Bowl

Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well.

Ingredients you will need

Cream Cheese

Chocolate

Sugar

Equipment you will use

Hand Mixer

Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 Tbsp. vanilla.

Ingredients you will need

Vanilla

Egg

Pour into prepared pans.

Bake at 300 for 30 to 35 minutes or until almost set. Turn oven off.

Equipment you will use

Oven

Let cheesecakes stand in oven, with door closed, 30 minutes.

Equipment you will use

Oven

Remove from oven to wire racks; cool completely (about 1 1/2 hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.

Equipment you will use

Oven

Prepare Red Velvet

Layers: Preheat oven to 35

Equipment you will use

Oven

Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Stand Mixer

Add 6 eggs, 1 at a time, beating just until blended after each addition.

Ingredients you will need

Egg

Stir together flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla; stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.

Ingredients you will need

Food Color

Sour Cream

Vanilla

Butter

All Purpose Flour

Bake at 350 for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes.

Equipment you will use

Oven

Remove from pans to wire racks; cool completely (about 1 hour).

Whisk together chocolate and 1/2 cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes.

Ingredients you will need

Chocolate

Water

Equipment you will use

Whisk

Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high; beat 2 to 3 minutes or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.

Ingredients you will need

Powdered Sugar

Chocolate

Butter

Salt

Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top.

Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.

Ingredients you will need

Chocolate Frosting