If you have a craving for something truly spectacular that combines the rich creaminess of cheesecake with the bold, vibrant flavor of red velvet cake, then you are going to fall head over heels for this Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe. This show-stopping dessert layers a smooth, luscious cheesecake perfectly nestled between fluffy, moist red velvet cake layers, all frosted with that classic tangy and sweet cream cheese frosting. Whether it’s a special occasion or an ordinary day you want to make extraordinary, this recipe captures that indulgent feeling you only get from the beloved Cheesecake Factory original, right in your own kitchen.
Ingredients You’ll Need
This recipe may look impressive, but it’s actually made from simple, everyday ingredients that each play a crucial role in delivering the perfect balance of flavor and texture. From the silky cream cheese that makes the cheesecake layer irresistibly smooth to the cocoa powder and red food coloring that give the red velvet its iconic deep scarlet hue, every component is essential.
- Cream cheese (16 ounces for cheesecake, 16 ounces for frosting): Key for that rich, creamy texture in both the cheesecake and frosting layers.
- Granulated white sugar: Sweetens the cheesecake and the cake while helping with texture.
- Salt: Enhances all the flavors and balances sweetness perfectly.
- Large eggs: Provide structure and moisture throughout both cake and cheesecake layers.
- Sour cream and heavy whipping cream: Add creaminess and tenderness to the cheesecake.
- Vanilla extract: Brings warmth and depth to the cheesecake, cake, and frosting.
- All-purpose flour: Forms the foundation of the red velvet cake’s tender crumb.
- Unsweetened cocoa powder: Adds a subtle chocolate note, essential to traditional red velvet flavor.
- Baking soda: Leavens the cake for a light and airy texture.
- Vegetable oil: Keeps the cake moist and tender.
- Buttermilk: Gives the red velvet cake its signature tang and helps with tenderness.
- Red food coloring: Delivers that vibrant and eye-catching classic red velvet color.
- White vinegar: Reacts with baking soda to create lift and enhances the cake’s red color.
- Powdered sugar: Sweetens and smooths the cream cheese frosting to perfection.
- Unsalted butter: Adds richness to the frosting without overpowering the cream cheese flavor.
- White chocolate (for garnish): Optional yet beautiful for adding a touch of elegance.
How to Make Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe
Step 1: Prepare the Cheesecake Layer
Start by beating the cream cheese until silky smooth, making sure there are no lumps left. Then add sugar and salt to balance the flavor. Incorporate the eggs slowly to keep the mixture light, followed by sour cream, heavy cream, and vanilla for that signature richness. This batter should be poured into a foil-lined springform pan to ensure no water seeps in during the water bath baking. Baking it gently in a water bath at 325 degrees F helps the cheesecake set perfectly, creating a creamy yet firm layer that will hold up beautifully when you assemble the cake.
Step 2: Bake the Red Velvet Cake
Next, whisk together your dry ingredients including the cocoa powder and flour, then blend with eggs, vegetable oil, buttermilk, vibrant red food coloring, vanilla, and vinegar. Mixing on low speed first helps prevent flour clouds, then speeding up ensures a silky batter. Divide the batter evenly in two prepared pans, then bake at 350 degrees F until just a few moist crumbs cling to a toothpick. This results in gorgeously moist, tender red velvet cakes that contrast beautifully with the cheesecake layer.
Step 3: Make the Cream Cheese Frosting
This frosting is exactly what you want on this cake — smooth, sweet, and tangy. Beat softened cream cheese and butter together until fluffy, then sift in powdered sugar to avoid any lumps, and add vanilla for warmth. Whip it all to creamy perfection, perfect for that luscious crumb coat and final elegant frosting layer that ties the whole cake together.
Step 4: Assemble the Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe
To build this beauty, place one red velvet cake layer on your serving plate, then gently remove the frozen cheesecake from its pan. Trim the cheesecake edges if necessary so it matches the red velvet cake size perfectly. Layer the cheesecake over the first cake, top with the second red velvet cake layer, then apply a thin crumb coat of frosting. Chill to set the crumb coat, then finish frosting the entire cake in a smooth, even layer. Garnish with shaved white chocolate or chopped chocolate chips for an elegant touch.
How to Serve Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe
Garnishes
Adding garnishes like white chocolate shavings or curls adds a lovely textural contrast and a touch of elegance that really makes the cake stand out. You can also sprinkle a few chocolate chips or dust lightly with cocoa powder for extra depth. Garnishes not only beautify the cake but also complement the deep red and creamy colors, making every slice look as stunning as it tastes.
Side Dishes
Pair your Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe with fresh berries or a simple fresh fruit salad to cut through the richness with bright, juicy notes. A dollop of whipped cream or a scoop of vanilla bean ice cream can enhance the experience, offering creamy freshness alongside the dense layers. For beverages, a cup of strong coffee or a glass of cold milk provides the perfect balance.
Creative Ways to Present
Presentation can elevate this dessert from delicious to unforgettable. Try serving individual slices with a drizzle of warm chocolate or raspberry sauce on the side. Use a clear glass cake dome to show off the vibrant layers, or plate each slice on bright white dishes for contrast. You can even create mini versions in small springform pans for personalized treats that will wow your guests.
Make Ahead and Storage
Storing Leftovers
You can cover the cake tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 5 days. This keeps the cheesecake layer creamy and the frosting fresh, allowing you to enjoy the cake over several days without compromising texture or flavor.
Freezing
This Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe freezes beautifully. Wrap the whole cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When you’re ready to enjoy, thaw in the refrigerator overnight to preserve the delicate layers and creamy frosting.
Reheating
Cheesecake is best enjoyed cold or at room temperature, so we recommend bringing slices to room temperature for about 30 minutes before serving rather than reheating. This way, you’ll get the creamiest texture and richest flavor without melting the frosting or altering the delicate cake structure.
FAQs
Can I make the cheesecake layer ahead of time?
Absolutely! The cheesecake layer can be baked ahead and frozen until you’re ready to assemble. This not only saves time on the day of but also makes the assembly process much easier, as a frozen cheesecake layer is firmer and less likely to break.
What kind of cream cheese should I use?
Use full-fat cream cheese for the best texture and flavor. Low-fat varieties won’t give you the same creamy richness that makes this cheesecake so indulgent.
Can I substitute buttermilk in the recipe?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using it to mimic the tangy acidity of buttermilk.
Is it necessary to do a water bath for the cheesecake?
Yes, baking your cheesecake in a water bath ensures even, gentle heat which prevents cracking and gives you that smooth, creamy texture every cheesecake lover dreams of.
How do I prevent the cake from being too dense?
Proper mixing and using fresh baking soda, along with carefully folding and not overmixing the batter, will keep your red velvet layers tender and light. Also, don’t skip the vinegar as it reacts with the baking soda for lift.
Final Thoughts
Now that you have the ins and outs of making this stunning Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe, I hope you feel inspired to bring a slice of this luxurious dessert into your own home. Every bite promises that perfect mix of moist cake and creamy cheesecake wrapped in dreamy frosting. It’s a guaranteed crowd-pleaser for any occasion and a wonderful way to treat yourself or loved ones. Happy baking!
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Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cheesecake Factory Red Velvet Cheesecake Copycat recipe combines a rich and creamy cheesecake layer with moist red velvet cake layers, topped with luscious cream cheese frosting. Perfect for special occasions like Valentine’s Day, Christmas, birthdays, or dinner parties, this stunning layered dessert is sure to impress with its delightful balance of flavors and textures.
Ingredients
Cheesecake:
- 16 ounces cream cheese at room temperature
- â…” cup granulated white sugar
- pinch of salt
- 2 large eggs
- â…“ cup sour cream
- â…“ cup heavy whipping cream
- 1 teaspoon vanilla extract
Red Velvet Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated white sugar
- 3 Tablespoons unsweetened cocoa powder (not Dutch process)
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 ½ cups vegetable oil
- 1 cup buttermilk
- ¼ cup red food coloring (two 1-ounce bottles)
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
Cream Cheese Frosting:
- 16 ounces cream cheese at room temperature
- 2 ½ cups powdered sugar, sifted lightly to remove lumps
- ½ cup unsalted butter at room temperature
- 1 Tablespoon vanilla extract
For Garnish:
- White chocolate for garnish (such as chopped chocolate chips or shaved white chocolate)
Instructions
- Prep Oven and Pan: Move the oven racks to the middle and lowest positions and place a large roasting pan on the lowest rack. Preheat the oven to 325°F. Boil a kettle of water on the stove. Spray a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap the bottom and sides with two layers of foil to prevent water seepage during the water bath.
- Make the Cheesecake Layer: In a stand mixer bowl or large bowl with a hand mixer, beat 16 oz cream cheese until smooth. Add â…” cup sugar and a pinch of salt, mix for 2 minutes, scraping sides. Add 2 eggs and mix until combined. Mix in â…“ cup sour cream, â…“ cup heavy whipping cream, and 1 teaspoon vanilla until smooth. Pour batter into the prepared springform pan and smooth evenly.
- Bake Cheesecake in Water Bath: Place springform pan inside the roasting pan in the oven. Carefully pour boiling water into the roasting pan to surround the springform pan sides by 1 inch. Bake for 45 minutes until set but not jiggly. Remove from water bath and cool on a wire rack for 1-2 hours. Freeze cheesecake (still in pan) for 2-3 hours or overnight until solid.
- Prepare Red Velvet Cake Layers: Move oven rack to middle position and preheat oven to 350°F. Grease and flour two 9-inch round metal pans. In a large bowl, whisk together 2 ½ cups flour, 1 ½ cups sugar, 3 Tbsp cocoa powder, 1 ½ tsp baking soda, and 1 tsp salt. Add 2 eggs, 1 ½ cups vegetable oil, 1 cup buttermilk, ¼ cup red food coloring, 2 tsp vanilla, and 2 tsp white vinegar. Beat on low for 1 minute, scrape the bowl, then beat on medium-high for 2 minutes. Divide batter between pans and smooth tops.
- Bake Red Velvet Cakes and Cool: Bake cakes on the middle rack for 30-35 minutes, until a toothpick inserted comes out with a few moist crumbs. Cool cakes in pans on a wire rack for 10 minutes, then run a knife around edges, invert onto wire rack, and cool completely.
- Make Cream Cheese Frosting: In a large bowl, beat 16 ounces cream cheese, 2 ½ cups sifted powdered sugar, ½ cup unsalted butter, and 1 Tbsp vanilla with a hand mixer on medium-high until creamy and smooth.
- Assemble the Cake: Place one red velvet cake layer on a cake plate or platter. Remove cheesecake from freezer, release springform sides, slide a knife under parchment to remove cheesecake, peeling off parchment carefully. Trim cheesecake edges if larger than cake layers. Place cheesecake on top of the first cake layer. Top with second red velvet cake layer.
- Frost the Cake: Apply a thin crumb coat of frosting over the cake with a long icing spatula. Chill for 30 minutes to set crumb coat. Frost evenly over the top and sides using a spatula, smoothing excess frosting. Garnish with chopped chocolate chips or shaved white chocolate.
- Chill and Serve: Cover the cake and chill until ready to serve to let flavors meld and frosting firm up.
Notes
- Use unsweetened cocoa powder, not Dutch processed, for authentic flavor in the red velvet cake.
- The water bath prevents cracks and promotes an even bake for the cheesecake.
- To prevent water from leaking into the cheesecake pan during the water bath, wrap the springform pan’s bottom and sides with foil tightly.
- Allow cakes to cool completely before assembly to avoid melting frosting.
- Freezing the cheesecake layer makes it easier to handle and assemble the cake.
- Garnish options include chopped white chocolate chips or shaved white chocolate for an elegant finish.
- This cake requires advance planning due to freezing and chilling times.
