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
Scale
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.
