|Home >> Recipes >> Cheesecake FactoryŽ >> Cheesecake Factory Stefanie's Ultimate Red Velvet Cheesecake Copycat Recipe|
|Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting."
To make the best red velvet cheesecake like the great version that is made at The Cheesecake Factory, we have to start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake.
Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Red Velvet Cake
3/4 cup butter (1 1/2 sticks), softened
1 1/4 cups granulated sugar
2 large eggs
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup buttermilk
2 tablespoons red food coloring
1 3/4 cups cake flour
5 tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup heavy cream
Three 8-ounce packages cream cheese, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon cream of tartar
Cream Cheese Frosting
1/2 cup (1 stick) butter, softened
8 ounces cream cheese, softened
2 1/2 cups powdered sugar
1 tablespoon whole milk
3/4 teaspoon vanilla extract
One 4-ounce bar white chocolate
1. Preheat the oven to 350 degrees F.