Sunday, June 23, 2024
HomeRECIPESRed Velvet Cheesecake

Red Velvet Cheesecake

This imitation Red Velvet Cheesecake Cake recipe is simply AMAZING! Incredibly, your guests for Valentine’s Day, Christmas, birthdays and dinners! Wet layers of Red Velvet Cake and our Original Cheesecake topped with our special Cheesecake Factory cream cheese topping.

Wet layers of Red Velvet Cake and our Original Cheesecake topped with our special Cheesecake Factory cream cheese topping A little bit of this delicious dessert and you will be surprised by the combination of flavors. The rich chocolate cake and the creamy cheesecake is a combination that was made in heaven.

This Red Velvet cheesecake is my family’s favorite cake recipe.

Watch the video showing how to assemble this Red Velvet cheesecake. Then, scroll to the end of the message to print the recipe so you can bake it at home.

Ingredients

CHEESECAKE:
16 ounces cream cheese at room temperature
2/3 cup of white granulated sugar
a pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipped cream
1 teaspoon vanilla extract

RED VELVET CAKE:
2 1/2 cups all-purpose flour
1 1/2 cups of white granulated sugar
3 tablespoons of unsweetened cocoa powder, not a Dutch process.
1 1/2 teaspoons baking soda
1 teaspoon of salt
2 large eggs at room temperature
1 1/2 cups of vegetable oil
1 cup of buttermilk
1/4 cup red food coloring two 1 ounce bottles
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar lightly sifted to remove any lumps
16 ounces cream cheese at room temperature
1/2 cup unsalted butter at room temperature
1 tablespoon vanilla extract

FOR THE GARAGE:
white chocolate for garnish, see recipe notes
United States Custom – Metric

Instructions

TO MAKE THE LAYER FOR THE CHEESECAKE:
Preheat oven to 325 degrees F. Place a large roasting pan on the third lower oven rack. Put a kettle of water on the stove to boil. Spray a 9-inch tray with non-stick spray and line the bottom with a round of parchment paper. Wrap a double layer of aluminum foil around the bottom and sides of the pan (you want to seal it so the water from the water bath doesn’t leak into the pan).
In a large bowl, use an electric mixer to blend the cream cheese until smooth and creamy. Mix the sugar and salt and stir for 2 minutes, scraping the sides of the bowl as needed. Add eggs, one at a time, mixing after each addition. Finally, mix the sour cream, whipped cream and vanilla. Mix until smooth.
Pour the dough into the prepared pan. Place the tray on the baking sheet in the preheated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that one inch of water comes out of the sheet along the sides of the cheesecake mold.
Bake the cheesecake for 45 minutes. It should be tight to the touch and not move. Remove the cheesecake from the baking sheet and let it cool on a wire rack for at least one hour. When it has cooled, put the pan in the freezer and let the cheesecake freeze completely. This can be done in a couple of hours… or overnight.

MAKE THE CAKE LAYERS OUT OF RED VELVET:
Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal trays (or spray with non-stick flour baking spray).
In a large bowl, beat together the flour, sugar, cocoa powder, baking soda, and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer at medium-low speed, beat for 1 minute until blended. Scrape the sides and bottom of the bowl with a rubber spatula. It hits at high speed for 2 minutes.
Distribute the dough evenly on the prepared trays, dividing it into equal parts. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with a few wet crumbs. Cool in pans on a wire rack for 10 minutes. Run a knife along the edge of the pans, then invert the cakes on a shelf to cool them completely.

TO MAKE THE CREAM CHEESE FROSTING:
In a large bowl, using an electric mixer on medium-high speed, beat the powdered sugar, cream cheese, butter and vanilla until smooth and creamy (do not reheat).
…THEY GET TOGETHER TO MAKE THE CAKE:
Place a layer of cake in the center of a plate or pie plate. Take the cheesecake out of the freezer, remove the sides of the pan