Cheesecake Factory Red Velvet Cheesecake

Cheesecake Factory Red Velvet Cheesecake: Hey there, dessert lovers! If you’ve ever found yourself staring longingly at the Cheesecake Factory’s glossy menu, dreaming about their iconic Red Velvet Cheesecake, you’re not alone. This masterpiece—a marriage of tangy red velvet cake and velvety cheesecake—is a symphony of textures and flavors. But what if I told you that you could recreate this showstopper at home? No need to wait for a special occasion or a restaurant reservation. With a little patience and this foolproof guide, you’ll be slicing into a homemade version that rivals the original. Let’s dive into the magic!

The Story Behind the Recipe

Before we get to the baking, let’s talk about why this dessert is so iconic. Red velvet cake has a rich history, dating back to the Victorian era, where its signature color came from the reaction between natural cocoa and acidic ingredients like buttermilk. The Cheesecake Factory’s twist—layering it with cheesecake—elevates it to pure indulgence. Their version balances the cake’s subtle cocoa flavor with the creamy tang of cheesecake, all wrapped in a cloud of cream cheese frosting. It’s a labor of love, but every bite is worth it.

Ingredients

For the Red Velvet Cake Layers (Makes two 9-inch rounds):

• 1 ½ cups cake flour (spooned and leveled for precision)
• 1 tbsp high-quality unsweetened cocoa powder (Dutch-processed for depth)
• 1 tsp baking soda
• ½ tsp fine sea salt
• 1 cup granulated sugar
• ½ cup unsalted butter, softened to room temperature
• 2 large eggs, room temperature
• 1 cup full-fat buttermilk (see substitutions for alternatives)
• 1 tbsp liquid red food coloring (or 2 tsp gel for intense color)
• 1 tsp pure vanilla extract
• 1 tsp espresso powder (optional, enhances chocolate flavor)

For the Cheesecake Layer:

• 24 oz (3 blocks) full-fat cream cheese, softened to room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 tsp pure vanilla extract
• ½ cup sour cream, room temperature
• ½ cup heavy cream, room temperature

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt

Optional Add-Ins for Flair:

• ½ cup white chocolate chips (melted for drizzle)
• Crushed pecans or walnuts for crunch
• Fresh raspberries or mint leaves for garnish
• Edible gold dust for a luxe finish

Substitutions for Dietary Needs:

• Gluten-free: Use 1:1 gluten-free flour (like King Arthur’s blend) for the cake layers.
• Dairy-free: Swap butter for coconut oil, use vegan cream cheese, and substitute buttermilk with 1 cup almond milk + 1 tbsp lemon juice.
• Egg-free: Replace eggs in the cake with flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg).

Tools You’ll Need

• Two 9-inch round cake pans
• 9-inch springform pan (for the cheesecake layer)
• Stand mixer or hand mixer
• Parchment paper
• Mixing bowls (various sizes)
• Offset spatula for frosting
• Piping bag and tip (optional, for decorative touches)
• Roasting pan (for the water bath)

Step-by-Step Instructions

Step 1: Baking the Red Velvet Layers

1. Prep the Pans:

• Preheat oven to 350°F (175°C).
• Grease two 9-inch cake pans with butter, line the bottoms with parchment paper, and dust with flour.

1. Mix Dry Ingredients:

• In a medium bowl, sift together cake flour, cocoa powder, baking soda, and salt. Whisk in espresso powder (if using).

1. Cream Butter and Sugar:

• In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high for 3–4 minutes until light and fluffy.

1. Add Wet Ingredients:

• Beat in eggs one at a time, followed by vanilla, red food coloring, and buttermilk. The batter will turn a striking crimson.

1. Combine Dry and Wet:

• Gradually add dry ingredients to the wet mixture on low speed. Mix just until combined—overmixing leads to dense cake!

1. Bake and Cool:

• Divide batter evenly between pans. Bake 20–25 minutes until a toothpick inserted comes out clean.
• Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Crafting the Cheesecake Layer

1. Prep for Baking:

• Reduce oven to 325°F (160°C).
• Wrap the outside of a 9-inch springform pan tightly with foil to prevent water seepage.

1. Make the Filling:

• Beat cream cheese and sugar on medium until smooth (about 2 minutes). Scrape the bowl often.
• Add eggs one at a time, mixing just until incorporated. Overbeating incorporates too much air, which can cause cracks.
• Mix in vanilla, sour cream, and heavy cream until silky.

1. Bake in a Water Bath:

• Pour batter into the prepared pan. Place the pan in a roasting pan and pour hot water into the roasting pan until it reaches halfway up the springform.
• Bake 45–50 minutes. The edges should be set, but the center will jiggle slightly when shaken.

1. Cool Slowly:

• Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This prevents sudden temperature shifts that cause cracks.
• Chill in the fridge for at least 4 hours (overnight is ideal).

Step 3: Assembling the Masterpiece

1. Level the Cake Layers:

• Use a serrated knife to trim the domed tops of the red velvet layers for even stacking.

1. Layer with Care:

• Place one red velvet layer on a cake stand or plate. Slide the chilled cheesecake out of the springform and place it on top.
• Add the second red velvet layer. Press gently to secure.

1. Crumb Coat:

• Spread a thin layer of frosting over the entire cake to lock in crumbs. Chill for 30 minutes.

1. Final Frosting:

• Apply a thick, even layer of frosting. Use an offset spatula for smooth sides or create rustic swirls.

1. Decorate:

• Drizzle melted white chocolate over the top and sprinkle with crushed nuts. Add fresh berries for a pop of color.

Step 4: Serving Your Creation

• Let the cake sit at room temperature for 20 minutes before slicing.
• Dip your knife in hot water and wipe it clean between cuts for picture-perfect slices.
• Balance out the sweetness of your cheesecake with a fun, savory snack like these Taco Bell Nacho Fries—a crispy, seasoned favorite.

Pro Tips for Flawless Results

1. Room Temperature is Key: Cold ingredients = lumpy batter. Take cream cheese, eggs, and butter out 2 hours ahead.
2. Don’t Rush the Cheesecake: Sudden temperature changes cause cracks. Cool it gradually in the oven, then chill thoroughly.
3. Frosting Too Runny? Chill it for 15 minutes, then re-whip. Too thick? Add 1 tsp of heavy cream at a time.
4. No Buttermilk? Make your own: 1 cup milk + 1 tbsp lemon juice or vinegar. Let sit 5 minutes before using.
5. Bake Ahead: The cheesecake layer can be made 2 days in advance. The frosted cake stays fresh in the fridge for 3 days.

FAQs: Your Questions, Answered

Q: Can I freeze this cake?
A: Yes! Wrap unfrosted layers in plastic and freeze for up to 3 months. Thaw overnight in the fridge before frosting.

Q: Why did my red velvet layers turn out dry?
A: Overbaking is the usual culprit. Set a timer and check early. Brushing the layers with simple syrup (equal parts sugar and water) before assembling adds moisture.

Q: Help! My cheesecake cracked. Can I fix it?
A: Don’t panic! Cracks can be covered with frosting. To prevent them next time, avoid overmixing and use a water bath.

Q: Can I use a different frosting?
A: Try whipped chocolate ganache or a mascarpone frosting for variety. But cream cheese is classic for a reason!

Q: Is there a shortcut for busy bakers?
A: Use store-bought red velvet cake mix for the layers, but don’t skip the homemade cheesecake—it’s the star!

Why This Recipe Works

• Balanced Flavors: The tang of buttermilk and cream cheese cuts through the sweetness.
• Texture Contrast: Silky cheesecake against tender cake creates a luxurious bite.
• Make-Ahead Friendly: Most components can be prepped days in advance.

Pairing Suggestions

• Drinks: Serve with cold milk, espresso, or a bold red wine like Cabernet Sauvignon.
• Accompaniments: Fresh berries, vanilla ice cream, or a drizzle of caramel.
• For a dessert spread that truly impresses, pair your cheesecake with an indulgent pastry like these Irresistible Bavarian Cream Donuts—a creamy, bakery-style delight.

More Decadent Recipes to Try

1. New York-Style Cherry Cheesecake: Bursting with tart cherry topping.
2. Triple Chocolate Mousse Cake: Layers of dark, milk, and white chocolate mousse.
3. Salted Caramel Apple Pie Cheesecake: Fall flavors in every bite.
4. If you love cheesecake-inspired treats, don’t miss these Strawberry Cheesecake Stuffed Cookies—a perfect balance of tangy cheesecake filling wrapped in a soft, chewy cookie.

Final Thoughts
There you have it—the ultimate Cheesecake Factory Red Velvet Cheesecake, made with love in your own kitchen. It’s a project, yes, but one that’s guaranteed to impress. Whether you’re celebrating a milestone or just treating yourself, this cake is a reminder that life’s too short for mediocre desserts. So tie on your apron, preheat that oven, and let’s make magic happen. Happy baking!

Cheesecake Factory Red Velvet Cheesecake

---

• Author: topfreerecipes
• Total Time: 2 hours
• Yield: 1 (9-inch) cake (12 servings) 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Recreate the iconic Cheesecake Factory Red Velvet Cheesecake at home! This decadent dessert layers moist red velvet cake with creamy cheesecake and tangy cream cheese frosting. Perfect for special occasions or indulgent weekends.

---

Ingredients

Scale 1x2x3x

Red Velvet Cake Layers

• 1 ½ cups cake flour, spooned and leveled




• 1 tbsp Dutch-process cocoa powder




• 1 tsp baking soda




• ½ tsp fine sea salt




• 1 cup granulated sugar




• ½ cup unsalted butter, softened




• 2 large eggs, room temperature




• 1 cup full-fat buttermilk




• 1 tbsp liquid red food coloring




• 1 tsp pure vanilla extract




• 1 tsp espresso powder (optional)

Cheesecake Layer

• 24 oz (3 blocks) full-fat cream cheese, softened




• 1 cup granulated sugar




• 3 large eggs, room temperature




• 1 tsp pure vanilla extract




• ½ cup sour cream




• ½ cup heavy cream

Cream Cheese Frosting

• 8 oz cream cheese, softened




• ½ cup unsalted butter, softened




• 3 cups powdered sugar, sifted




• 1 tsp vanilla extract




• Pinch of salt

Optional Garnishes

• White chocolate drizzle, crushed pecans, fresh raspberries

---

Instructions

1. Bake Red Velvet Layers

   • Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.

   • Whisk dry ingredients (flour, cocoa, baking soda, salt). Cream butter and sugar, then add eggs, buttermilk, food coloring, and vanilla. Mix dry and wet ingredients. Bake 20–25 minutes. Cool completely.

2. Prepare Cheesecake Layer

   • Reduce oven to 325°F (160°C). Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, sour cream, and heavy cream. Bake in a water bath for 45–50 minutes. Cool gradually in the oven, then chill 4+ hours.

3. Assemble & Frost

   • Layer cake, cheesecake, and cake on a stand. Apply crumb coat, chill, then frost with cream cheese frosting. Decorate with garnishes.

Notes

• Room Temperature Ingredients: Critical for smooth batter.

• Make-Ahead: Cheesecake layer can be made 2 days in advance.

• Substitutions: Use gluten-free flour or vegan cream cheese for dietary needs.

• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 680
• Sugar: 52g
• Sodium: 420mg
• Fat: 42g
• Saturated Fat: 25g
• Unsaturated Fat: 12g
• Trans Fat: 0.5g
• Carbohydrates: 68g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 165mg

Keywords: red velvet cheesecake, copycat recipe, Cheesecake Factory dessert, layered cheesecake