Red Velvet White Chocolate Cheesecake

Last year I posted the recipe for my Red Velvet Cheesecake. This is almost the exact same recipe except I tinkered with the cheesecake, buttercream and decorations.

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I will not bore you with a story about my grandma’s time on the farm when she milked a cow and made her own white chocolate.

 

I will just say this is labor intensive. Plan ahead. Be organized. Make. Your. Cheesecake. Ahead. Of. Time. And I do recommend using a quality white chocolate (I used Ghirardelli white chocolate baking bars).

 

Aside from the white chocolate, the pictures show double the cheesecake unlike my previous Red Velvet Cheesecake. This is not required but I wanted to show out because baking is therapy and I needed to do. So, yeah. This is pretty legit.

 

Oh, did I mention that white chocolate is in the cheesecake and the buttercream AND as a topping? Yeah.

 

Too legit.

 

To quit (rimshot).

 

 

Cheesecake:

 

2-8oz cream cheese, room temp

1 C sugar

3 tbsp sour cream, room temp

½ tbsp. vanilla extract

2 eggs

½ tbsp. corn starch

1/8 tsp salt

4 oz melted white chocolate

 

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i always love The Spread

  1. Preheat oven to 325 degrees
  2. Place a heat-resistant bowl on top of a pot with a small amount of water. Bring it to a boil and lower to a simmer. Put your white chocolate pieces (as close as you can get to same size) in the bowl. Stir occasionally as it melts. Remove from the pot when it’s like 90% melted, continue stirring until the carry over heat melts the remaining chocolate.
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    please don’t skimp on the chocolate

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    my widdle piggy is fun Marshall’s

  3. At the same time, preferably, start your mixer and whip the softened cream cheese.
  4. Add the sour cream
  5. Add the sugar and vanilla
  6. Add the corn starch
  7. Add the eggs one at a time
  8. Scrape down the sides, mix until combined.
    1. You don’t want to see any large flecks of cream cheese, small specks are okay.
  9. Add the slightly cooled white chocolate to the cheesecake mixture, combine well.

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    white chocolate being added to the cheesecake batter

  10. Cut a circle large enough to fit into the bottom of a 9” cake pan
  11. Spray with cooking spray, place parchment
  12. Pour cheesecake mixture into the pan, gently tap the pan on your counter to release any bubbles
  13. Bake for roughly an hour
  14. The cheesecake will be slightly jiggly in the center, a tad firmer towards the edges
    1. This cheesecake is a filling so some browning and cracks are fine. No one is going to see this. This is basically sacrilegious for traditional cheesecake, I know, but trust me.
    2. If it starts getting too Beyonce Bronze, tent it loosely with some foil.
  15. Allow the cheesecake to cool
  16. Cover with plastic wrap and allow cheesecake to set in the fridge for at least 4 hours, or overnight preferably

 

 

Red Velvet Sponge

 

2 cup flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2-3 tbsp cocoa powder

2 cups sugar

1 cup vegetable oil

2 eggs, room temperature

1 cup of buttermilk, room temperature

2 tsp vanilla extract

1-2 tbsp red food coloring (more or less to suit your preference)

1 tsp white vinegar

Pro tip: Boost your cocoa flavor by adding ½ cup of very strong coffee or instant espresso!! Remember when I used this technique in brownies?

 

 

Preheat the oven to 325 degrees F

In the bowl of your mixer, combine your dry ingredients

 

In a medium bowl, first combine your sugar and oil then add in the eggs, buttermilk, vanilla and food coloring

 

Add in your vinegar

 

Add in your coffee or espresso if you’re going to use  it

With your mixer on low, slowly incorporate the wet into the dry bit by bit

Note: This is not a thick batter

 

Grease and flour two 9” cake pans and divide batter into 3-4 cupcake tins plus the pans

(This can also be used just for cupcakes, freeze any excess batter in a ziplock bag for next time!)

Bake for 30-35 minutes in the center of the oven, start checking for doneness around 30 minutes

(your cupcakes will be done quicker, check for doneness around 16 minutes)

When the cake passes the toothpick test remove from the oven and cool on a rack then cool upside down to help flatten out the tops

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While cooling, whip up some buttercream

 

 

 

Vanilla Buttercream:

2 sticks softened butter

1 tsp vanilla extract

Roughly 5 cups of powdered sugar

3 oz white chocolate melted, reserve 1 oz for decoration

 

Repeat the steps from above to melt 3 oz white chocolate

In the bowl of your stand mixer, whip the butter on medium until the butter looks light and fluffy52bdd84b-b5f0-4496-8d97-59c206a6a3f4

Add vanilla

On low speed, slowly and carefully add the powdered sugar about a cup at a time

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Slowly increase the speed and whip until well incorporated

Repeat steps 3 and 4 until all of your sugar is used

Add slightly cooled white chocolate and whip until incorporated

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Leftover buttercream can be stored in the freezer in a ziplock bag.

 

 

The Show:

 

Once completely cooled stack sponge-cheesecake-sponge

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Spread your buttercream on the sides and top of the cake—work quickly or make sure the room is warm. The buttercream will seize and harden because of the white chocolate.

(It will create a sort of ganache around the cake, so don’t be alarmed. Do you’re best. No one is going to really see this).

 

Crumble up your cupcakes and sprinkle on/around your cake

 

Nuke your remaining ounce of white chocolate at 10 second intervals, slightly warm but not soft.

 

Use a vegetable peeler and start peeling carefully on the straightest edge. Use your ribbons to decorate how you see fit.

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Store in an airtight container in the fridge.

 

© 2019  by Alexa Mason. All Rights Reserved

 

Simple Vanilla Cheesecake Filling

This can absolutely be used for a traditional cheesecake with a graham cracker or cookie crust. I’m posting this separate from my other ‘cheesecake’ recipes so it’s less confusing to figure out how to recreate the filling.

I’ve used this recipe for the Strawberry Shortcake Cheesecake, Red Velvet Cheesecake and the Red Velvet White Chocolate Cheesecake.

Ingredients:

2-8oz cream cheese, room temp

1 C sugar

3 tbsp sour cream, room temp

½ tbsp. vanilla extract

2 eggs

½ tbsp. corn starch

1/8 tsp salt

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  1. Preheat oven to 325 degrees
  2. In the bowl of your mixer, whip the softened cream cheese.
  3. Add the sour cream
  4. Add the sugar and vanilla
  5. Add the corn starch
  6. Add the eggs one at a time
  7. Scrape down the sides, mix until combined
    1. You don’t want to see any large flecks of cream cheese, small specks are okay.
  8. Cut a circle large enough to fit into the bottom of a 9” cake pan
  9. Spray with cooking spray, place parchment
  10. Pour cheesecake mixture into the pan, gently tap the pan on your counter to release any bubbles
  11. Bake for roughly an hour
    1. The cheesecake will be slightly jiggly in the center, a tad firmer towards the edges
    2. This cheesecake is a filling so some browning and cracks are fine. No one is going to see this. This is basically sacrilegious for traditional cheesecake, I know, but trust me.
  12. Allow the cheesecake to cool
  13. Cover with plastic wrap and allow cheesecake to set in the fridge for at least 4 hours, or overnight preferably

 

 

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© 2019 by Alexa Mason. All Rights Reserved

 

 

Cauliflower Chicken Alfredo with Penne

1lb Penne Rigate

1 chicken breast (your preferred cooking method or rotisserie)

2 cup fresh spinach

1 small shallot (of ½ small red onion) finely diced

1 zucchini

1 squash

1 head of garlic

4 tbsp unsalted butter

½ head of cauliflower (cut into florets)

Buttermilk

Heavy Cream*

½ – 1C parmesan

1-2 C shredded Italian cheese

 

Salt

Pepper

Paprika

Garlic powder

Onion powder

Nutmeg (small dash)

 

Olive oil

Worcestershire sauce

 

 

Prepare your chicken. I chose to sous vide mine and began working on the other components.

Cut your garlic head at the top 1/3. Place in foil and cover in olive oil. Add salt and pepper. Roast at 350 degrees for about a half hour. It will become very fragrant.

Steam your cauliflower, remove.

Boil and drain your pasta, set aside.

 

I used an immersion blender in a large mixing bowl. If you don’t have an immersion blender, you can use your food processor or quality blender. You want this as smooth as possible.

 

Add in the butter, the buttermilk (I used both heavy cream and buttermilk because I needed to use up the cream. Feel free to use which ever you like but no lower than whole milk).

Add in the Worcestershire sauce, the spices and roasted garlic.  Blend until very smooth.

Taste and adjust your seasonings as necessary.

In a sauce pan, add olive oil and soften your onion or shallots. Add the spinach, salt and pepper. Add the zucchini and the squash. Cook until fork tender. Remove and set aside.

 

(At this point I had to sear off my chicken for some good ol’ Maillard)

I removed the chicken, add the sauce to the pan and stirred up on the brown bits. I added the cheese at this point. I added the chicken juices to this too.

 

I added the vegetables and the sliced chicken back to the sauce. Heat through.

 

Toss with pasta.

 

Listen.

This is the truth.

 

 

© 2019 by Alexa Mason. All Rights Reserved