Ingredients
- 2 oz white chocolate, chopped
- 16 oz cream cheese, at room temperature (2 packages)
- 1/2 cup + 2 Tbsp sugar
- 1 tbsp flour
- 2 eggs at room temperature
- 1 tsp vanilla extract
- 1 tbsp heavy cream
Preparation
Step 1
1. Preheat the oven to 350 degrees F. Melt the white chocolate and set aside to cool slightly.
2. In a large bowl, using an electric mixer, beat the cream cheese on low speed until creamy. Add the sugar and mix slowly until smooth. On low speed, mix in the flour. Turn off the mixer and scrape down the bowl and beater with a rubber spatula. Add one egg at a time and mix until smooth. Scrape down again. Mix in the vanilla and cream until the mixture is smooth. Stir in the melted white chocolate until incorporated.
3. Pour the batter into a parchment paper-lined (or generously sprayed with nonstick baking spray) 9-inch springform pan. Bake for about 30 minutes, or until the center is set when you shake the pan slightly. Allow to cool before removing from the pan. Allow to cool completely before assembling with the red velvet cake.