Description
This Red Velvet Cheesecake recipe is a rich and indulgent dessert that mimics the classic Cheesecake Factory favorite. It combines a moist and vibrant red velvet cake base layered with luscious, creamy cheesecake, topped with a smooth vanilla buttercream and a touch of white chocolate garnish.
Ingredients
Scale
Cheesecake Filling
- 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
- 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
Frosting and Garnish
- 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
- White chocolate (for garnish)
Instructions
- Prepare the red velvet cake batter: In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt. In another bowl, whisk together the eggs, vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until smooth and fully incorporated.
- Prepare the cheesecake filling: In a separate mixing bowl, beat the cream cheese until smooth. Add the sugar and salt and continue to beat. Add the eggs one at a time, blending well after each addition. Then mix in the sour cream, heavy whipping cream, and vanilla extract until smooth and creamy.
- Assemble the cake and cheesecake layers: Preheat the oven to 325°F (163°C). Grease and flour a large springform pan. Pour half of the red velvet cake batter into the pan and smooth the top. Next, carefully spoon or pour the cheesecake filling evenly over the cake batter layer. Finally, add the remaining red velvet cake batter over the cheesecake layer, smoothing the top gently to create distinct layers.
- Bake the layered cake: Place the springform pan on the middle rack of the oven. Bake for approximately 75 minutes or until the edges are set and a toothpick inserted into the cake (avoiding the cheesecake layer) comes out mostly clean with a few moist crumbs. The cheesecake layer will appear slightly jiggly but set. Remove from the oven and allow the cake to cool in the pan on a wire rack.
- Prepare the cream cheese frosting: While the cake cools, beat the cream cheese and unsalted butter together until fluffy and smooth. Gradually add the sifted powdered sugar and vanilla extract, continuing to beat until creamy and spreadable.
- Frost and garnish the cooled cake: Once the cake has cooled to room temperature, remove it from the springform pan. Spread the cream cheese frosting evenly over the top and sides of the cake. Garnish with white chocolate shavings or curls for an elegant finish. Chill the cake for at least 2 hours before serving to allow the layers to set fully.
Notes
- Use unsweetened cocoa powder (not Dutch processed) to achieve the authentic red velvet flavor and color.
- Ensure all dairy ingredients, especially cream cheese and eggs, are at room temperature for smooth batter and filling.
- Let the cake cool completely before frosting to prevent melting or sliding of the frosting.
- You can substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice if needed.
- White chocolate garnish can be made by shaving a white chocolate bar with a vegetable peeler or grating.
- Store the cheesecake covered in the refrigerator and consume within 3-4 days for best freshness.
