Red Velvet Cheesecake Recipe - Dessert recipes

Author: Mark Grobmyer  

This delicious dessert copycat recipe has layers of fluffy red velvet cake made from scratch and a middle layer of lemon cheesecake. The recipe is adapted from several recipes I've made over the years that needed a little tweeking because they just weren't up top snuff as they were.

Better Than Cheesecake Factory Red Velvet Cheesecake

Better Than Cheesecake Factory Red Velvet Cheesecake
There's no need to settle for either fluffy homemade cake or creamy cheesecake when you can have both in one dessert. This Better Than Cheesecake Factory Red Velvet Cheesecake is sure to make a lasting impression. This triple layer cake looks stunning and tastes amazing. Its red velvet color makes it perfect for holiday parties, but let's face it; if you're like us, you crave red velvet cheesecake all year round. This delicious dessert copycat recipe has layers of fluffy red velvet cake made from scratch and a middle layer of lemon cheesecake. The light, fresh lemon flavor makes this cake unique and all the more delightful.
Provided by: AllFreeCopycatRecipes.com Test Kitchen
Total time: 150 minutes
Cook time: 90 minutes
Prep time: 60 minutes
Yields: 0 servings
Number of ingredients: 26
Ingredients:
  • For the Cheesecake:
  • 20 ounce cream cheese, room temperature
  • 3/4 cup sugar
  • 1/2 teaspoon very finely grated lemon peel
  • 1/2 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup sour cream
  • For the Red Velvet Cake:
  • 2 1/2 cup cake flour
  • 1 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 tablespoon baking cocoa
  • 1 teaspoon salt
  • 2 eggs
  • 1 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 ounce bottle red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • For the Frosting:
  • 12 ounce cream cheese, room temperature
  • 12 ounce butter, room temperature
  • 1 1/2 teaspoon vanilla
  • 3 cup powdered sugar
  • 2 ounce white chocolate shaved from a bar for garnish (optional)
How to cook:
  1. Prepare one day ahead: Preheat oven to 325 degrees F. Place a round of parchment in the bottom of a 9-inch removable side cheesecake pan and wrap the outside of the pan securely in foil to come up the sides at least 1 inch. You will also need a 3-inch deep roasting pan and boiling water for the baking pan.
  2. In an electric mixer, beat the cream cheese on medium high setting until smooth, scraping down the sides. With the machine running, add the sugar and beat 2 minutes until mixture is fluffy, then add the lemon zest and juice and the salt. Beat in the eggs one at a time, then the sour cream. Scrape down sides and beat only until completely smooth and incorporated.
  3. Spoon mixture into the prepared pan and smooth the top with a rubber scraper. Set the pan into the roasting pan. Carefully pour boiling water into the roasting pan to come up to about 1 inch depth. Bake for 1 hour or until the center of the cheesecake no longer jiggles in the center.
  4. Remove the pan from the oven and the roasting pan and cool 20 minutes on a wire rack, then run a knife around the edges to loosen it from the pan. Remove the outer ring and allow to continue to cool until room temperature.
  5. Wrap the cheesecake tightly in double layers of plastic wrap and place into the freezer for several hours or overnight.
  6. Preheat oven to 350 degrees F. Line two 9-inch baking pans with parchment and spray lightly with cooking spray.
  7. Combine flour sugar, baking soda, cocoa and salt in a large bowl and whisk to break up any lumps and lighten the mixture.
  8. In an electric mixer on medium, beat eggs, oil, buttermilk, food coloring, vanilla and vinegar until well combined. Slowly add the dry ingredients and beat until completely smooth, about 2 minutes.
  9. Measure equal amounts of the batter into the two prepared baking pans, smooth the tops and bake about 30 minutes until the cakes test done. Cool on a cooling rack for 5 minutes then invert onto a cooling rack, remove parchment, and continue to cool completely.
  10. Prepare the frosting: In an electric mixer on medium high, beat cream cheese and butter with the vanilla until completely smooth. Slowly add the powdered sugar and beat until light and fluffy, about 5 minutes.
  11. Place one cake layer on a serving plate and smooth about 2 tablespoons frosting on top in a thin layer. Unwrap the frozen cheesecake and carefully center on top of the cake layer. If one layer is a bit bigger than the other, very carefully trim using a sharp knife and discarding all crumbs. Smooth 2 tablespoons of the frosting on top of the cheesecake in a thin layer and add the final cake layer, flat side up. Again check to see that the sides are equal size, trimming if necessary.
  12. Use an offset frosting knife to cover the entire cake in a thin layer of frosting to seal in any crumbs. Chill for at least 20 minutes before proceeding.
  13. Frost the sides and then the top with the remaining frosting. Use a vegetable peeler to make curls of white chocolate for the top garnish if using.
  14. Store the cake in the refrigerator; bring it to cool room temperature about 30 minutes before slicing to serve.
Notes: Cheesecake Factory Stefanie's Ultimate Red Velvet, Use Todd Wilbur's recipe for moist red velvet cake and fool-proof no-bake cheesecake filling to make the best copycat of Cheesecake Factory's

Red Velvet Cheesecake Cake Recipe

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My version Cheesecake Factory Red Velvet Cheesecake

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Red Velvet Cheesecake Recipe

Red Velvet Cheesecake Recipe
Decadent red velvet cake with a creamy cheesecake layer. This cake takes some patience to make. So worth the time and perfect for any celebration!
Provided by: Sandra Shaffer
Total time: 140 minutes
Cook time: 80 minutes
Prep time: 60 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 21
Ingredients:
  • 32 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 3/4 cup sour cream, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 1 cup butter, unsalted and at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 4 tablespoons red food coloring
  • 2 teaspoons vanilla extract
  • 1 tablespoon distilled white vinegar
  • 1 cup butter, unsalted and at room temperature
  • 8 ounces cream cheese at room temperature
  • 3 1/2 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 2 tablespoons cream of coconut (optional)
Nutrition:
  • Calories: 1115 calories
  • Carbohydrate: 108 grams carbohydrates
  • Cholesterol: 282 milligrams cholesterol
  • Fat: 72 grams fat
  • Fiber: 1 grams fiber
  • Protein: 13 grams protein
  • Saturated Fat: 43 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 683 milligrams sodium
  • Sugar: 81 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 23 grams unsaturated fat
How to cook:
  1. Preheat oven to 350 degrees.
  2. Cheesecake
  3. Spray 9" springform pan with non-stick spray with flour. Wrap the bottom of the pan with foil to prevent water from seeping into the pan while cooking in water bath. Boil water in preparation of water bath.
  4. Beat together cream cheese and sugar until fluffy, scraping down the side of bowl as needed. Add in the eggs one at a time and beat until fully incorporated. Beat in the sour cream and vanilla.
  5. Pour the cream cheese batter into the prepared springform pan. Place the pan into a larger pan with a high lip and add hot water until it reaches halfway up the springform pan.
  6. Bake for about 45-55 minutes. The edges should be set, but the middle will look like it needs to be cooked longer. Turn off the oven and let it continue to cook in the warm oven for 1 hour.
  7. Remove from water bath and place pan on a cooling rack allowing the cheesecake to get to room temperature. Put the cheesecake in the refrigerator until chilled (best to leave overnight).
  8. Red Velvet Cake
  9. Grease two 9 inch cake pans and line the bottoms with parchment paper. Spray with non-stick cooking spray with flour.
  10. In a medium bowl, sift together flour, sugar, baking soda, salt and cocoa together. Set aside.
  11. On medium speed, cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix until incorporated. Add buttermilk, food coloring, vanilla, and vinegar. Mix until well combined.
  12. Add dry ingredients and mix until smooth.
  13. Pour batter evenly into prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5-10 minutes and remove from pans and place on a cooling rack.
  14. Frosting
  15. Whip the cream cheese, butter and vanilla together. Add powdered sugar and continue to mix until light and fluffy (about 5 minutes). Add Cream of Coconut (optional) and mix until blended into frosting.
  16. Assemble Cake
  17. Level the red velvet cakes cutting any domed mounds with a serrated knife. Place one layer of red velvet cake on your serving plate and spread a thin layer of frosting on the top of the cake. Carefully remove the cheesecake from the springform pan and place the cake on top of the first layer of red velvet cake. Add a thin layer of frosting to the top of the cheesecake, then add the second layer of red velvet cake. . Cover the cake with frosting and decorate with sprinkles, shaved white chocolate if desired. Refrigerate until ready to serve.
Notes: Make your own Cheesecake Factory Red Velvet Cheesecake, Learn how to make Cheesecake Factory Red Velvet Cheesecake at home with this copycat recipe. The ultimate Christmas and Valentines Day

Red Velvet Cheesecake Cake

Red Velvet Cheesecake Cake
The oooh's and ahhhh's that you'll hear when you set this gorgeous cake on the table make all the extra effort worth it. Once you taste it, you'll be hooked. Red velvet cake with a smooth creamy cheesecake layer tucked in the center?!? YUM! It's such a special dessert. There are multiple steps here because basically, you'll be making a cake AND a cheesecake. Set aside a good part of the day if you plan to make this entire recipe in one day. I usually make the cheesecake layer at least a day ahead and freeze it. The cheesecake layer and the entire, finished cake freeze very well and thaw rather quickly, too. Cooling times are not included in the prep times. This is supposed to be a copycat recipe for the cheesecake factory's cake. I've tried several of these so called copy-cat recipes and my recipe is by far the best. The recipe is adapted from several recipes I've made over the years that needed a little tweeking because they just weren't up top snuff as they were. Enjoy!
Provided by: Realtor by day
Total time: 210 minutes
Cook time: 150 minutes
Prep time: 60 minutes
Yields: 1 serving
Number of ingredients: 21
Ingredients:
  • 1 1/4 lbs bar cream cheese, room temperature (20 oz)
  • 3/4 cup sugar
  • 1/2 tablespoon fresh lemon juice
  • 1/4 teaspoon coarse salt
  • 2 large eggs
  • 1/2 cup sour cream, room temperature
  • 2 1/2 cups cake flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 2 tablespoons cocoa powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 1/2 cups vegetable oil (I always use melted coconut oil)
  • 1 cup buttermilk
  • 3 tablespoons red food coloring
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons white distilled vinegar
  • 12 ounces cream cheese, softened
  • 12 ounces butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 3 cups confectioners' sugar, sifted
Nutrition:
  • Calories: 1124.7 calories
  • Fat: 80.2 grams
  • Saturated Fat: 34.5 grams
  • Cholesterol: 212.1 milligrams
  • Sodium: 899.7 milligrams
  • Carbohydrate: 94.9 grams
  • Fiber: 0.8 grams
  • Sugar: 70.9 grams
  • Protein: 10.2 grams
How to cook:
  1. For cheesecake:.
  2. Preheat oven to 325 degrees. Set a kettle of water on to boil.
  3. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.
  4. Gradually add sugar, beating until fluffy.
  5. Beat in lemon juice and salt.
  6. Beat in the eggs, one at a time, scraping down the side of the bowl after each.
  7. Beat in the sour cream.
  8. Spray the pan with non-stick spray like Baker's Secret.
  9. Cut parchment paper in a circle and line the bottom of the cheesecake pan. Spray the parchment.
  10. Wrap bottom half of pan in foil.
  11. Pour in filling and place in a large, oven safe pan.
  12. Pour in boiling water to come halfway up side of the springform pan.
  13. Bake until just set in center, about 45 minutes.
  14. Remove pan from water. Let cool for approximately 20 minutes.
  15. Run a knife around edge and continue to cool completely.
  16. Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper.
  17. Cover in plastic wrap and freeze.
  18. For the cake:.
  19. Preheat oven to 350°. I always use cake strips on all the cakes I bake because the cakes turn out perfectly flat on top. So soak your cake strips and attach them to your pans now if you're using them.
  20. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
  21. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined.
  22. Add dry ingredients and beat until smooth, about 2 minutes.
  23. Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean.
  24. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.
  25. If you didn't use cake strips, level the layers now.
  26. Frosting:.
  27. Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined.
  28. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.
  29. Assembly:.
  30. Place bottom layer on cake stand.
  31. Remove cheesecake from freezer, unwrap and place cheesecake layer on top of the bottom layer of the red velvet cake.
  32. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife.
  33. Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat.
  34. Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.
  35. Refrigerate until ready to serve.
Notes: Better Than Cheesecake Factory Red Velvet Cheesecake, Better Than Cheesecake Factory Red Velvet Cheesecake ; Produce. 1/2 tsp Lemon peel ; Refrigerated. 2 Eggs, large. 2 Eggs ; Condiments. 1/2 tbsp Lemon juice, fresh.
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