From Copycat Recipe Guide
Cheesecake Factory Red Velvet Cake Cheesecake
The Cheesecake Factory Red Velvet Cheesecake is a towering dessert comprised of decadent, red velvet cake layered with The Cheesecake Factory’s signature cheesecake and topped with a luscious cream cheese frosting. Making the Cheesecake Factory Red Velvet Cheesecake recipe at home is not very difficult, though it is time consuming. Plan to start baking a day or two before you want to serve this dessert as it entails making two separate cake recipes along with the frosting. Both recipes require the cakes to chill for 4 hours or more before they can be assembled and frosted.
|Offered by||The Cheesecake Factory|
|Customer service phone||888-891-2429|
|Main ingredients||Cream cheese, graham crackers, butter, eggs, flour|
|Similar to||Red Velvet Cake|
Cheesecake Factory Red Velvet Cheesecake Ingredients
Filling ingredients for Cheesecake Factory cheesecake:
- 2 lbs. cream cheese, room temperature
- 1 1/4 c. sugar
- 1 c. sour cream, room temperature
- 1/4 c. all-purpose flour
- 5 eggs
- 1 tbsp. vanilla extract
- 1 tbsp lemon juice
For Red Velvet Cake
- 3/4 c. buttermilk
- 3/4 tsp. vanilla
- 2 c. flour
- 2 tbsp. cocoa powder
- 1 tsp. ground cinnamon
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 c. sugar
- 3/4 c. canola or vegetable oil
- 2 large eggs
- 1 tsp. white vinegar
- 1 tsp. red food coloring
For Cream Cheese Frosting
- 12 oz. cream cheese, room temperature
- 1/2 c. unsalted butter, room temperature
- 2 tsp. vanilla
- 4 c. confectioner’s sugar
Cheesecake Factory Red Velvet Cheesecake Recipe
Make the Cheesecake Filling
- Preheat oven to 475 degrees.
- Place 2 large shallow pans filled with 1/2 inch of water into the oven to create a water bath.
- Prepare 2 greased 9-inch springform pans by wrapping aluminum foil around the bottom of them to prevent leakage from the water bath.
- In a large bowl, beat the cream cheese with an electric mixer on low speed.
- Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
- When the batter is blended, divide it between the springform pans.
- Place one cheesecake pan into each of the water baths in the oven.
- After 10 minutes, reduce heat to 350 degrees.
- Bake for another 35-40 minutes until the sides are set. The center should be slightly jiggly as it will firm up during cooling.
- Cover and place in the refrigerator to cool for four hours or more.
Make the Red Velvet Cake
- Preheat the oven to 350 degrees. Grease one 9-inch round baking pan.
- In a small bowl, whisk buttermilk and vanilla.
- Mix the flour, cocoa, cinnamon, baking soda, and salt together in another bowl.
- Cream the sugar and oil together.
- Add one egg at a time and whisk.
- Add vinegar and food coloring, and beat the batter well.
- Add half the flour mixture to the batter and mix at low speed.
- Continue to mix the batter while adding the buttermilk.
- Add remainder of flour mixture and mix the batter until it is smooth with no lumps.
- Pour the batter into the prepared 9-inch pan.
- Bake cake for 30 - 40 minutes, or until a pick comes out clean.
- Cool round layers 10 - 15 minutes before loosening, then remove them from the pans, and cool completely.
- Once cooled, carefully slice the Red Velvet Cake horizontally so there are two evenly-sized layers.
- Freeze for 4 hours or more.
Make the Cream Cheese Frosting
- Using electric mixer, beat cream cheese, butter and vanilla in large bowl until smooth.
- Add powdered sugar 1 cup at a time, beating until smooth after each addition.
Assembling the Cake
- Remove the chilled cheesecakes from the springfoam pans; Remove the Red Velvet Cake layers from the freezer.
- Place one layer of Red Velvet Cake on a plate and spread a thin layer of frosting on the cake to help the next layer to adhere.
- Place one cheesecake layer on top of the Red Velvet Cake and add another thin layer of frosting.
- Repeat with remaining Red Velvet Cake and cheesecake layers.
- Cover the entire cake with a crumb-coat of frosting to trap all loose crumbs before adding your final layer of frosting.
- Use a piping bag to create a decorative edge around the top of the cake.
- Chill and serve.
How to Make Red Velvet Cake
- The history of the Red Velvet cake dates back to the 1870s, when it was mentioned in a book by a man named Dr. Alvin Wood Chase. As it turns out, “red” did not originally refer to the color of the cake, rather it referred to the cake’s velvety texture. Years later, the cake earned its vibrant namesake during the Great Depression when John A. Adams, whose family owned a food coloring and extract company, began marketing the “reddest” cake ever seen and distributed copies of the recipe to all his customers. His recipe included multiple extracts and red food coloring that could be obtained through his company, of course. The idea caught on and now there are numerous versions of the Red Velvet Cake.
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