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Red Velvet Cheesecake

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Red Velvet Cheesecake

Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 1 hour 50 minutes
Resting Time: 4 hours
Total Time: 6 hours 50 minutes
Servings: 16 servings
Calories: 669

Introduction

Red Velvet Cheesecake is the epitome of indulgence, combining the rich, velvety texture of cheesecake with the moist, slightly tangy flavor of red velvet cake. This dessert is a homemade version inspired by the famous Cheesecake Factory Red Velvet Cheesecake, featuring layers of tender red velvet cake and creamy cheesecake, all wrapped in a luscious cream cheese frosting. It’s perfect for special occasions or whenever you want to treat yourself and your loved ones to something truly special.

Ingredients

For the Cheesecake:

  • 16 ounces cream cheese, at room temperature
  • ½ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • Pinch of salt
  • ¼ cup heavy cream
  • ½ teaspoon vanilla extract
  • 2 eggs, at room temperature

For the Red Velvet Cake:

  • ½ cup unsalted butter, at room temperature
  • 1½ cups granulated sugar
  • 2 eggs
  • ¼ cup + 1 tablespoon unsweetened cocoa powder
  • 6 tablespoons red food coloring (liquid)
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon distilled white vinegar

For the Cream Cheese Frosting:

  • 1 cup unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 16 ounces cream cheese, chilled and cut into 16 pieces

Instructions

Make the Cheesecake:

  1. Preheat the oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick cooking spray and line the bottom with a round of parchment paper.
  2. Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour, and salt until creamy and smooth, about 3 minutes. Scrape down the sides of the bowl as needed.
  3. Add the heavy cream and vanilla extract, mixing until well combined.
  4. Beat in the eggs one at a time, mixing for about 15 seconds after each addition. Mix the batter a few times by hand to ensure everything is well incorporated.
  5. Pour the cheesecake batter into the prepared pan and spread it into an even layer. Bake until the cheesecake is set and no longer jiggles, about 40 to 55 minutes.
  6. Remove from the oven and cool on a wire rack for at least 1 hour. Once cooled, place the cheesecake in the freezer for at least 3 hours or overnight.

Make the Red Velvet Cake:

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch cake pans. Line the bottoms with parchment rounds, butter the parchment paper, and flour the pans.
  2. In a mixing bowl, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for about a minute after each addition.
  3. In a small bowl, mix together the cocoa powder, vanilla extract, and red food coloring to form a thick paste. Add this paste to the batter and mix on medium speed until fully combined, scraping down the bowl as needed.
  4. Reduce the mixer speed to low and gradually add half of the buttermilk, followed by half of the flour. Mix until combined. Repeat with the remaining buttermilk and flour. Beat on high until smooth.
  5. Add the salt, baking soda, and vinegar, mixing on low speed. Increase the speed to high and beat for an additional couple of minutes until the batter is smooth and well combined.
  6. Divide the batter evenly between the prepared cake pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
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Make the Cream Cheese Frosting:

  1. Using an electric mixer, beat the butter, powdered sugar, vanilla, and salt on low speed until smooth. Continue mixing for an additional 2 minutes, scraping down the bowl as needed.
  2. Increase the speed to medium-low and add the chilled cream cheese, one piece at a time, mixing until smooth. Mix for an additional 2 minutes to achieve a creamy consistency.

Assemble the Red Velvet Cheesecake:

  1. Level the tops of the red velvet cakes if needed. Place one cake layer on a serving platter.
  2. Remove the cheesecake from the freezer and carefully remove the sides of the springform pan. Slide a knife between the bottom of the cheesecake and the parchment paper to separate the cheesecake from the pan.
  3. If the cheesecake layer is wider than the cake layers, gently shave off the sides of the cheesecake to match the cake layers.
  4. Place the cheesecake layer on top of the first cake layer, then place the second cake layer on top of the cheesecake, upside-down.
  5. Spread a very thin layer of cream cheese frosting (the “crumb coat”) over the top and sides of the cake. Refrigerate for 30 minutes to set the frosting.
  6. Apply a final, thicker coat of frosting and decorate as desired.

Tips

  • Freezing the Cheesecake: Freezing the cheesecake before assembling the cake makes it easier to handle and prevents it from collapsing under the weight of the cake layers.
  • Color Adjustment: If you prefer a more subtle red color, reduce the amount of food coloring.
  • Storage: Keep the cheesecake refrigerated and let it sit at room temperature for 20 minutes before serving. It can be stored in the refrigerator for up to 5 days.

Conclusion

This Red Velvet Cheesecake is a stunning dessert that combines two classic treats into one show-stopping creation. The rich flavors of red velvet cake pair perfectly with the creamy cheesecake and tangy cream cheese frosting, making it a dessert that’s as delicious as it is beautiful. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this cheesecake is sure to impress.

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