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cheesecake factory red velvet cheesecake

Red Velvet Cheesecake Recipe

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Prep Time 45 minutes
Cook Time 1 minute
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 tbsp red food coloring
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 3 packages (24 oz total) cream cheese, softened
  • 1 cup sour cream
  • 1 1/4 cups granulated sugar (for cheesecake)
  • 3 large eggs (for cheesecake)
  • 2 tsp vanilla extract (for cheesecake)
  • 1/2 cup heavy cream
  • 8 oz cream cheese, softened (for frosting)
  • 2 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • 1/4 cup heavy cream (for frosting)

Method
 

  1. Preheat the oven to 350°F (175°C). Whisk the flour, cocoa powder, baking soda, and salt together. Cream the butter and 1 cup sugar for 3 minutes, add the eggs one at a time, then alternate mixing in the flour mixture and the combined buttermilk, red food coloring, vinegar, and 1 tsp vanilla. Divide between 2 greased, parchment-lined 9-inch pans and bake 22 to 25 minutes. Cool completely.
  2. Reduce oven to 325°F (160°C). Beat the 24 oz cream cheese for 3 minutes, add the 1 1/4 cups sugar, sour cream, and 2 tsp vanilla, then add the 3 eggs one at a time on low. Stir in the 1/2 cup heavy cream.
  3. Pour the cheesecake batter into a greased, parchment-lined 9-inch springform pan (wrapped in foil). Set it in a roasting pan with 1 inch of hot water and bake at 325°F (160°C) for 55 to 65 minutes. Cool in the oven with the door cracked for 1 hour, then refrigerate at least 4 hours.
  4. Place 1 red velvet layer on a cake board. Remove the cheesecake from the springform and set it on top. Place the second red velvet layer on top and press gently to level the stack.
  5. Beat the 8 oz cream cheese for 2 minutes, add the 2 cups powdered sugar and 1 tsp vanilla, then the 1/4 cup heavy cream, and beat until fluffy. Frost the top and sides of the assembled cake, swirl the top, and slice one piece away to reveal the layers before serving.

Notes

Pull all the cream cheese, sour cream, eggs, and butter out of the fridge at least 1 hour before you start — cold dairy is the main reason cheesecake batters end up lumpy. You can bake the red velvet layers and the cheesecake layer on separate days if that makes the project easier; just wrap each one well and refrigerate until assembly. The finished cake actually slices cleanest after a full night in the fridge.