Description
This Red Velvet Cheesecake is a decadent Cheesecake Factory copycat recipe featuring a luscious red velvet cake layered with creamy cheesecake. Perfectly rich and vibrant, it combines the classic flavors of red velvet cake with smooth, tangy cheesecake, making it an impressive dessert for special occasions or any time you crave a show-stopping treat.
Ingredients
Scale
Cheesecake Layer
- 16 ounces cream cheese (at room temperature)
- ⅔ cup granulated white sugar
- Pinch of salt
- 2 large eggs
- ⅓ cup sour cream
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
Red Velvet Cake Layer
- 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
Red Velvet Cream Cheese Frosting
- 16 ounces cream cheese (at room temperature)
- 2 ½ cups powdered sugar (sifted lightly to remove any lumps)
- ½ cup unsalted butter (at room temperature)
- 1 tablespoon vanilla extract
Garnish
- White chocolate (for garnish, see recipe notes)
Instructions
- Prepare Cheesecake Layer: In a large bowl, beat together 16 ounces cream cheese, ⅔ cup granulated sugar, and a pinch of salt until smooth. Add 2 eggs one at a time, beating well after each addition. Mix in sour cream, heavy whipping cream, and 1 teaspoon vanilla extract until the mixture is creamy and well combined. Set aside.
- Mix Red Velvet Cake Dry Ingredients: In a separate bowl, sift together 2 ½ cups all-purpose flour, 1 ½ cups granulated sugar, 3 tablespoons cocoa powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt. Combining these dry ingredients ensures even distribution of flavors.
- Combine Wet Ingredients for Cake: In another bowl, whisk 2 large eggs, 1 ½ cups vegetable oil, 1 cup buttermilk, ¼ cup red food coloring, 2 teaspoons vanilla extract, and 2 teaspoons white vinegar until smooth and well mixed. The red food coloring gives the classic vibrant hue.
- Make Cake Batter: Gradually stir the dry ingredients into the wet ingredients just until blended; be careful not to overmix. This will yield your red velvet cake batter ready for layering.
- Assemble in Pan: Preheat oven to 350°F (175°C). Grease and line a springform pan. Pour half of the red velvet cake batter into the pan, spreading evenly. Next, pour all of the cheesecake layer over the cake batter and smooth the surface. Finally, top with the remaining red velvet cake batter. This layering creates the signature marbled effect once baked.
- Bake: Bake for 75 minutes or until the center is just set and a toothpick inserted comes out mostly clean with a few moist crumbs. Remove from oven and let cool completely before removing from the pan.
- Prepare Frosting: In a bowl, beat 16 ounces cream cheese with ½ cup unsalted butter until smooth and creamy. Gradually add 2 ½ cups sifted powdered sugar and 1 tablespoon vanilla extract, beating until fluffy.
- Frost Cheesecake: Once the cheesecake is completely cooled, remove from the springform pan and spread the frosting evenly over the top and sides.
- Garnish: Decorate with white chocolate shavings or drizzle as desired to add an elegant finishing touch.
- Chill and Serve: Refrigerate the assembled cheesecake for at least 4 hours, preferably overnight, to allow flavors to meld and texture to set before serving.
Notes
- Use unsweetened cocoa powder, not Dutch process, to achieve the authentic red velvet flavor and texture.
- Room temperature ingredients ensure smooth, lump-free batter and cheesecake filling.
- For best results, use a springform pan to easily release the cheesecake without damage.
- White chocolate garnish adds a sweet, creamy contrast and elegant look.
- Allow the cheesecake to chill thoroughly before slicing to achieve clean cuts.
