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Slice of Yellow Velvet White Chocolate Cheesecake on a plate
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Yellow Velvet White Chocolate Cheesecake

A creamy cheesecake infused with rich white chocolate and vibrant yellow color, perfect for celebrations.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time5 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, Creamy Cheesecake, Dessert Recipe, White Chocolate, Yellow Velvet
Servings: 12 servings
Calories: 450kcal

Ingredients

For the crust

  • 2 cups graham cracker crumbs Provides a delightful crumbly base.
  • 1/4 cup unsalted butter, melted Binds the crust and enhances flavor.

For the cheesecake

  • 24 oz cream cheese, softened Creates the cheesecake's luscious texture.
  • 1 cup granulated sugar Balances the richness and enhances flavors.
  • 1 cup sour cream Adds tangy creaminess that complements sweetness.
  • 1 teaspoon vanilla extract Aromatic note that amplifies flavor.
  • 3 large eggs Helps create the perfect creamy consistency.
  • 1 tablespoon yellow food coloring Tints the cream cheese mixture.
  • 1/2 cup white chocolate chips, melted Infuses the cheesecake with indulgent sweetness.
  • 1 cup white chocolate chips, melted (for topping) Creates a luxurious finishing touch.
  • yellow food coloring (for topping) Enhances the visual appeal.
  • yellow sprinkles Adds a festive touch.

Instructions

Preparation

  • Preheat the oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it lightly.
  • In a mixing bowl, combine 2 cups of graham cracker crumbs with 1/4 cup of melted unsalted butter. Mix until the mixture resembles wet sand.
  • Press the crumbly mixture firmly into the bottom of the springform pan, forming an even layer and bake for 10 minutes. Allow it to cool completely.

Cheesecake Preparation

  • In a large bowl, beat 24 oz of softened cream cheese until smooth and creamy.
  • Gradually add 1 cup of granulated sugar, mixing until fully incorporated.
  • Blend in 1 cup of sour cream and 1 teaspoon of vanilla extract until well combined.
  • Add the eggs one at a time, beating well after each addition.
  • Carefully mix in 1 tablespoon of yellow food coloring and 1/2 cup of melted white chocolate until evenly distributed.

Baking

  • Pour the cheesecake batter over the cooled graham cracker crust, spreading it evenly.
  • Bake the cheesecake for 60-70 minutes, until the center is set but slightly jiggly and the edges are lightly browned.
  • Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.
  • Refrigerate the cheesecake for at least 4 hours, or preferably overnight.

Topping

  • Melt 1 cup of white chocolate chips and mix in yellow food coloring.
  • Drizzle the colored chocolate over the chilled cheesecake and sprinkle with yellow sprinkles.
  • Chill the cheesecake again until the topping is set, then remove from the springform pan.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Beat on low speed and do not overmix once eggs are added. Patience is key during chilling for the best taste.