Red Velvet Cheesecake Recipe

Preheat oven to 300°F. Grease the bottom of a 7-inch round springform pan with shortening and line with parchment paper.

Make the first layer: In the bowl of an electric mixer fitted with the paddle attachment, combine cream cheese, sugar, cocoa powder, and red food coloring. Beat until sugar has dissolved. Add yolks one at a time, mixing well after each addition. Add whole egg and mix well. Add cream and vanilla. Mix on medium speed until light and fluffy, 3 to 5 minutes.

Pour batter into prepared pan. Place pan in a large, deep baking pan and pour in boiling water until halfway up the sides of the round pan. Place pans in the oven and bake for 1 hour. Remove pans from oven and
let round pan cool on a wire rack. Cover with foil and refrigerate overnight.

Make the second layer: Dissolve gelatin in ¼ cup cold water; bloom for 2 minutes.

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until softened.

Heat gelatin in the microwave or in a small saucepan until melted. Cool for 2 minutes.

Add gelatin, yogurt, sugar, and lemon juice to cream cheese; mix until
well incorporated.

Pour cream cheese mixture over the first layer in the round pan. Cover pan with foil and refrigerate for 3 to 4 hours before unmolding.

Top with grated white chocolate. Serve chilled.