Description

This Red Velvet Cheesecake recipe is a delightful copycat of The Cheesecake Factory’s famous dessert. Featuring a moist, vibrant red velvet cake layered with a creamy and smooth cheesecake filling, topped with a rich cream cheese frosting and white chocolate garnish, this dessert is perfect for special occasions or whenever you crave a rich, indulgent treat.

Ingredients

Scale

Cheesecake Layer

16 ounces cream cheese (at room temperature)
⅔ cup granulated white sugar
Pinch of salt
2 large eggs
⅓ cup sour cream
⅓ cup heavy whipping cream
1 teaspoon vanilla extract

Red Velvet Cake

2 ½ cups all-purpose flour
1 ½ cups granulated white sugar
3 Tablespoons unsweetened cocoa powder (not Dutch process)
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs (at room temperature)
1 ½ cups vegetable oil
1 cup buttermilk
¼ cup red food coloring (two 1-ounce bottles)
2 teaspoons vanilla extract
2 teaspoons white vinegar

Cream Cheese Frosting

16 ounces cream cheese (at room temperature)
2 ½ cups powdered sugar (sifted lightly to remove any lumps)
½ cup unsalted butter (at room temperature)
1 Tablespoon vanilla extract

Garnish

White chocolate (for garnish, see recipe notes)

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Instructions

Prepare the Cheesecake Batter: In a large mixing bowl, beat the cream cheese until smooth. Gradually add ⅔ cup granulated sugar and a pinch of salt, beating until creamy. Incorporate 2 eggs one at a time, mixing well after each addition. Blend in the sour cream, heavy whipping cream, and 1 teaspoon vanilla extract until smooth and set aside.
Mix the Red Velvet Cake Batter: In another large bowl, sift together the flour, 1 ½ cups granulated sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk the eggs, vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar until combined. Gradually add wet ingredients to the dry ingredients, mixing until smooth and uniform in color.
Layer the Batter in the Pan: Preheat your oven to 325°F (163°C). Grease and flour a large springform pan. Pour half of the red velvet batter into the bottom of the pan. Carefully spoon the cheesecake batter over the red velvet base, spreading gently and evenly. Then pour the remaining red velvet batter on top, smoothing it out with a spatula.
Bake the Cheesecake: Place the pan in the preheated oven. Bake for approximately 75 minutes or until the edges are set and a toothpick inserted near the center comes out with moist crumbs but no raw batter. Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
Prepare the Cream Cheese Frosting: Beat cream cheese and unsalted butter together until smooth and creamy. Gradually add sifted powdered sugar, mixing on low speed until combined. Blend in the vanilla extract. Chill the frosting briefly if needed for easier spreading.
Assemble and Garnish: Once the cheesecake is fully chilled and set, remove it from the springform pan. Spread the cream cheese frosting evenly over the top and sides of the cake. Garnish with melted white chocolate drizzles or white chocolate shavings as desired. Slice and serve chilled for best flavor and texture.

Notes

Ensure cream cheese and eggs are at room temperature to avoid lumps in the cheesecake batter.
Use unsweetened cocoa powder, not Dutch process, to get the correct flavor and color.
For the white chocolate garnish, gently melt white chocolate and drizzle over the cake or create shavings with a vegetable peeler.
Chilling the cheesecake for several hours or overnight is crucial for the best texture and flavor.
Use a springform pan for easy removal and clean edges.