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  • Writer's pictureJessica’s Delicacies

Red Velvet and White Chocolate cheesecake!

Updated: Aug 3, 2020

Everyone loves red velvet and cheesecake, right? So why not put them together! This cake is heavenly in taste and super fun to make too! It’s not easy, I’ll be honest, but if you’re up for a challenge then give it a go! I myself am not much of a cake maker so if I can do it, so can you! I hope you love this as much as I do :)

Ingredients -

(Cake batter):

123g of unsalted butter

300g of granulated sugar

2 medium eggs

3 tbsp of cocoa powder (30g)

3 tbsp of milk

1 tsp of red food colouring (I use this paste -

250ml of buttermilk

300g of plain flour

1/2 tsp of bicarbonate of soda

1 tsp of baking powder

(cheesecake batter)

250g full fat cream cheese

38g icing sugar

150g white chocolate

150ml double cream


1 tsp vanilla extract

77g butter

300g icing sugar

1-2 tsp of milk (if needed)

Directions -

(Cake batter)

  1. Preheat your oven to 150 degrees fan.

  2. Cream together the butter and granulated sugar until smooth and well combined.

  3. Add in both eggs and mix until combined.

  4. In a separate bowl, mix together the cocoa powder, red food colouring and milk until it forms a thick paste.

  5. Add the paste to the butter, egg and sugar mix and stir. The batter should start to turn a gorgeous shade of red.

  6. Add in half of the buttermilk and mix.

  7. Add in half the flour and mix.

  8. Repeat steps. 6 and 7

  9. Add in the bicarbonate of soda and baking powder. The batter should become light and fluffy!

  10. Split the batter into two 8” cake pans that are greased and lined. Place in the centre of the oven. Cook for 30 minutes or until a skewer comes out clean when inserted.

  11. Once cooked, take out of the oven and leave to cool on the side.

(Cheesecake batter):

  1. Melt the white chocolate in the microwave. Do it in 30 second intervals, stirring in between to ensure you don’t burn the chocolate. Set aside to cool once melted.

  2. Cream together the cream cheese and icing sugar in a separate bowl.

  3. Add in the cooled white chocolate and mix until combined.

  4. Add in the double cream and, using an electric whisk, whisk the batter until it’s thick and fluffy.

  5. For ease of decorating, take one of the cake tiers and place into an 8” spring form pan. Pour the batter on top and put the pan into the fridge to set for 6-7 hours or overnight (preferably). I had to put mine in the freezer overnight as it‘s so warm in England at the moment it just wasn’t setting!


  1. In a bowl, using an electric mixer mix together the butter and icing sugar. Start on a low speed so you don’t have an exploding of icing sugar everywhere! (Been there).

  2. Add in the vanilla and a tsp of milk, mix.

  3. Keep adding more milk until it reaches the consistency you like.


  1. Get the second cake tier and place on top of the cheesecake batter.

  2. On a plate, put the spring form pan upside down on it and gently push out the cake.

  3. Once out, using a spatula apply the vanilla buttercream. I put it all over the cake but you could pipe it, just put it on top, or not use any at all!

  4. I also made a cupcake of red velvet to sprinkle the crumbs on top of the cake.

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