Red Velvet White Chocolate Cheesecake

By BearForce

Ingredients

• Cheesecake Layers:
• 2 (8-in.) round disposable aluminum foil cake pans
• 1 (12-oz.) package white chocolate morsels
• 5 (8-0z.) packages cream cheese, softened
• 1 cup sugar
• 2 large eggs
• 1 Tbsp. vanilla extract
• Red Velvet Layers:
• 1 cup butter, softened
• 2 1/2 cups sugar
• 6 large eggs
• 3 cups flour
• 3 Tbsp. unsweetened cocoa
• 1/4 tsp. baking soda
• 1 (8-oz.) container sour cream
• 2 tsp. vanilla extract
• 1 (1-oz.) bottles red liquid food coloring
• 3 (8-in.) round disposable aluminum foil cake pans
• White Chocolate Frosting
• 2 (4-oz.) white chocolate baking bars, chopped
• 1/2 cup boiling water
• 1 cup butter, softened
• 1 (32-oz.) package powdered sugar, sifted
• 1/8 tsp. salt

Preparation

Step 1

1. Prepare cheesecake layers. Preheat oven to 300 degrees. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Microwave white chocolate morsels; cool 10 minutes.

3. Beat cream cheese and melted chocolate at medium speed with mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 Tbsp. vanilla. Pour into cake pans.

4. Bake at 300 degrees for 30 to 35 minutes. Turn oven off. Let cheesecakes stand in oven, with door closed for 30 minutes. Remove from oven to racks; cool completely. Cover and chill for 8 hours or freeze 1 to 2 days.

5. Prepare red velvet layers. Preheat oven to 350 degrees. Beat 1 cup butter with a mixer until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.

6. 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.

7. Bake at 350 degrees for 20-25 minutes. Cool in pans for 10 minutes. Remove from pans to wire racks and cool completely, about one hour.

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

9. 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 on low speed until blended. Increase to high; beat 1-2 minutes or until fluffy.

10. Assembly Cake: Place 1 layer red velvet on serving platter. Top with 1 layer cheesecake. Repeat, ending with red velvet on the to. Spread all sides with frosting.