If you’ve ever dreamed of indulging in the rich, velvety layers of a stunning dessert, then you’re going to adore this Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe. It perfectly combines the luscious cream cheese filling with that iconic red velvet cake, capturing the magic and elegance of the famous Cheesecake Factory version right in your own kitchen. Each bite is a harmonious blend of smooth texture, vibrant color, and just the right balance of sweetness that’s sure to become your new favorite dessert showstopper.
Ingredients You’ll Need
Getting this stunning Red Velvet Cheesecake just right is all about using simple, high-quality ingredients that each play their part in creating its unbeatable flavor, texture, and iconic appearance. Let’s break down what you’ll need and why each is essential.
- Cream cheese (16 ounces at room temperature): The star of the cheesecake, providing creamy texture and tangy flavor.
- Granulated white sugar (varies): Sweetens both the cheesecake and the red velvet layers perfectly.
- Salt (pinch and teaspoons): Enhances all the flavors and balances the sweetness.
- Large eggs (4 total, room temperature): Helps bind ingredients while adding richness and structure.
- Sour cream (â…“ cup): Adds moisture and smoothness to the cheesecake.
- Heavy whipping cream (â…“ cup): Contributes to a velvety texture and richness.
- Vanilla extract (3 teaspoons total): Brings warmth and depth to both cake and cheesecake layers.
- All-purpose flour (2 ½ cups): The base of the red velvet cake layer, providing structure.
- Unsweetened cocoa powder (3 Tablespoons): Adds the subtle chocolate note characteristic of red velvet.
- Baking soda (1 ½ teaspoons): Leavens the cake, making it light and fluffy.
- Vegetable oil (1 ½ cups): Keeps the cake moist and tender.
- Buttermilk (1 cup): Adds tanginess and helps the cake rise beautifully.
- Red food coloring (¼ cup): Gives the cake its signature bold and irresistible red hue.
- White sugar (1 ½ cups for the cake): Ensures the perfect sweetness.
- Powdered sugar (2 ½ cups, sifted): Sweetens and smooths the cheesecake frosting.
- Unsalted butter (½ cup at room temperature): For silky frosting consistency and rich taste.
- White chocolate (for garnish): Adds an elegant finishing touch.
How to Make Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe
Step 1: Prepare the Red Velvet Cake Batter
Begin by whisking together your dry ingredients: the all-purpose flour, cocoa powder, baking soda, and salt. In a separate large bowl, you’ll combine the vegetable oil, sugar, eggs, buttermilk, red food coloring, vanilla extract, and white vinegar. Slowly incorporate the dry mixture into the wet ingredients, folding gently until you have a smooth, vibrant red batter with a velvety texture. This batter sets the stage for the luscious cake layer that will complement the creamy cheesecake filling perfectly.
Step 2: Make the Cream Cheese Filling
In a separate bowl, beat the room temperature cream cheese until it’s completely smooth and creamy. Add the granulated sugar and a pinch of salt, continuing to beat until well combined. Next, add the eggs one at a time, ensuring each is fully blended before the next. Finally, mix in the sour cream, heavy cream, and vanilla extract, which will give your cheesecake that rich, silky consistency you crave.
Step 3: Bake the Red Velvet Cake Layer
Pour the red velvet batter into a greased and lined baking pan. Bake at a moderate temperature until the cake is set and springy to the touch, typically about 25 to 30 minutes. This first layer will form the vibrant base of your masterpiece, so be sure to let it cool thoroughly before assembling the cheesecake layer on top.
Step 4: Add the Cream Cheese Layer
Once the red velvet cake layer has cooled, spread the cream cheese filling evenly over it. The contrast between the deep red cake and the creamy white topping is stunning, and it tastes just as incredible as it looks. This step is crucial for combining the two textures and flavors that make this cheesecake so memorable.
Step 5: Bake the Combined Layers
Place the pan back in the oven and bake the stacked red velvet cake and cream cheese mixture for about 45 minutes or until the cheesecake layer is set but still has a slight jiggle in the center. This gentle baking ensures a creamy cheesecake with a perfectly cooked cake base beneath.
Step 6: Chill and Frost the Cheesecake
Allow the cheesecake to cool completely, then refrigerate it for several hours or overnight to let the flavors meld and the cheesecake firm up. While chilling, prepare the frosting by beating softened cream cheese, powdered sugar, unsalted butter, and vanilla extract to a fluffy, smooth finish. We’ll use this to frost the top, adding that classic cream cheese frosting layer that beautifully balances the rich cake and cheesecake beneath.
How to Serve Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe
Garnishes
To elevate presentation, sprinkle some grated white chocolate over the frosting or create delicate curls for an elegant touch. Fresh berries or a drizzle of raspberry sauce also complement the cake’s flavor exquisitely, enhancing the dessert’s visual appeal and offering bursts of fresh sweetness.
Side Dishes
This cheesecake pairs wonderfully with a simple cup of freshly brewed coffee or a lightly sweetened iced tea, balancing the dessert’s richness. For a festive occasion, serve alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to add an extra creamy layer to each bite.
Creative Ways to Present
If you want to impress your guests, try layering individual portions in clear dessert glasses, alternating cake, cream cheese filling, and frosting for a sophisticated parfait-style presentation. Another fun idea is to transform this cheesecake into cupcakes by baking smaller portions and frosting each individual piece — perfect for gatherings or gift-giving!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe tightly covered in the refrigerator for up to five days. Using an airtight container or wrapping it well helps maintain moisture and prevents flavors from mingling with other foods.
Freezing
You can freeze this cheesecake for up to two months. Make sure to wrap it tightly in plastic wrap and then cover with foil to protect it from freezer burn. When ready to enjoy, thaw it slowly in the refrigerator overnight to preserve its creamy texture.
Reheating
Cheesecake is best enjoyed chilled, so reheating is not typically recommended. However, if you prefer a slightly softened slice, let it sit at room temperature for 15-20 minutes before serving for the perfect texture without warming it up too much.
FAQs
Can I substitute different food coloring or natural dyes?
Absolutely! While traditional red food coloring gives that classic red velvet look, you can experiment with beet juice or natural red powders, but keep in mind the intensity of the color and flavor might vary slightly.
Is it necessary to use both sour cream and heavy cream in the cheesecake filling?
Yes, both ingredients play unique roles. Sour cream adds a slight tang and moisture, while heavy cream contributes richness and a smooth texture. Together they create the perfect balance for the cheesecake.
Can I make this recipe gluten-free?
To make it gluten-free, you’ll need to substitute the all-purpose flour with a gluten-free blend suitable for baking. Be sure that your baking soda and cocoa powder are also gluten-free certified.
How do I prevent cracks on the cheesecake surface?
Prevent cracking by using room temperature ingredients, avoiding overmixing, and baking the cheesecake slowly in a water bath or with a pan of water in the oven to maintain moist heat. Cooling gradually in the oven with the door slightly ajar before refrigerating also helps.
Can I double this recipe for a larger batch?
Yes, doubling is possible but be mindful of your baking vessel size and oven capacity. You may need to adjust baking times accordingly and ensure even heat distribution for consistent results.
Final Thoughts
Making the Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe at home is truly a rewarding experience, one that brings a slice of indulgence and celebration to your dessert table. As you combine the rich flavors and beautiful colors, you’ll see why this is a beloved treat. Don’t hesitate to try it yourself—once you do, it’s bound to become a cherished favorite, perfect for sharing with friends and family on any special occasion or just because you deserve a little sweetness today.
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Red Velvet Cheesecake (Cheesecake Factory Copycat) Recipe
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Red Velvet Cheesecake is a delicious copycat of the famous Cheesecake Factory dessert. Featuring a moist and vibrant red velvet cake base layered with creamy, smooth cheesecake, it’s a stunning dessert perfect for special occasions. The cake combines traditional red velvet flavors with the rich tanginess of classic cheesecake, topped with a luscious cream cheese frosting and elegant white chocolate garnish.
Ingredients
Cheesecake Filling
- 16 ounces cream cheese (at room temperature)
- 2/3 cup granulated white sugar
- Pinch of salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
Red Velvet Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated white sugar
- 3 tablespoons unsweetened cocoa powder (not Dutch process)
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs (at room temperature)
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 1/4 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 1/2 cups powdered sugar (sifted lightly to remove any lumps)
- 1/2 cup unsalted butter (at room temperature)
- 1 tablespoon vanilla extract
Garnish
- White chocolate (for garnish, see recipe notes)
Instructions
- Prepare the Cheesecake Filling: In a large bowl, beat the 16 ounces of cream cheese until smooth. Add 2/3 cup granulated sugar and a pinch of salt, continuing to beat until creamy. Mix in 2 large eggs one at a time, then add 1/3 cup sour cream, 1/3 cup heavy whipping cream, and 1 teaspoon vanilla extract until fully incorporated and smooth. Set aside.
- Make the Red Velvet Cake Batter: In a separate large bowl, sift together 2 1/2 cups flour, 1 1/2 cups sugar, 3 tablespoons cocoa powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt. In another bowl, whisk 2 large eggs, 1 1/2 cups vegetable oil, 1 cup buttermilk, 1/4 cup red food coloring, 2 teaspoons vanilla extract, and 2 teaspoons white vinegar until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until smooth and uniform.
- Assemble the Cake and Cheesecake Layers: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a springform pan. Pour about half of the red velvet batter into the prepared pan and spread evenly. Carefully pour the cheesecake filling over the red velvet layer and smooth the top. Finish by pouring the remaining red velvet batter over the cheesecake layer, spreading gently to cover.
- Bake the Cake: Place the assembled pan in the preheated oven and bake for approximately 75 minutes. The cake is done when a knife inserted near the center comes out mostly clean with a few moist crumbs (avoid overbaking). Remove from the oven and allow to cool completely at room temperature, then refrigerate for several hours or overnight to fully set the cheesecake layer.
- Prepare the Cream Cheese Frosting: In a large bowl, beat 16 ounces cream cheese and 1/2 cup unsalted butter together until smooth and creamy. Gradually add 2 1/2 cups sifted powdered sugar and 1 tablespoon vanilla extract, beating until light and fluffy. Adjust consistency with a little milk if needed.
- Frost and Garnish the Cake: Once the cake is fully chilled and set, spread the cream cheese frosting evenly over the top. Garnish with white chocolate shavings or curls for an elegant finish. Slice into 16 servings and serve chilled for best texture and flavor.
Notes
- Ensure all dairy ingredients are at room temperature for smoothest batter and frosting.
- Use good quality red food coloring for vibrant color without affecting flavor.
- White chocolate garnish can be made by shaving a white chocolate bar or using store-bought white chocolate curls.
- Refrigerate leftovers and consume within 3-4 days for optimal freshness.
- To make slicing easier, dip the knife in hot water and wipe dry between cuts.
