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
Scale
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.
