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Cheesecake Factory Stefanie's Ultimate Red Velvet Cheesecake Copycat Recipe
Cheesecake Factory Stefanie's Ultimate Red Velvet Cheesecake Recipe
By Todd Wilbur

Recipe Type: Dessert
Calories: 1250
Cook Time: 2 hours
Recipe Rating: 4.5 (2 reviews)
 
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

Cheesecake Filling
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

Garnish
One 4-ounce bar white chocolate

1. Preheat the oven to 350 degrees F.

2. Make the red velvet cake by mixing the butter with the sugar in a large bowl for 1 minute using a mixer on high speed. Add the eggs, oil, and vanilla and mix until smooth. Mix in the buttermilk and red coloring.

3. In a separate medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet mixture and blend with an electric mixer for about 30 seconds. Pour the batter into a buttered nonstick or parchment paper-lined 9-inch cake pan and bake for 35 to 40 minutes, or until a toothpick stuck into the center of the cake comes out clean. Cool completely.

4. When the cake has completely cooled, remove it from the pan. Slice the domed top off the cake and discard. Then slice through the middle. Place the bottom of the cake into the bottom of a 9-inch springform pan. Place the pan into the freezer. Place the other half of the cake onto a plate and put it into the freezer as well. This will help to prevent the cake from contributing red crumbs to the white cheesecake filling.

5. Make the cheesecake filling by whipping the heavy cream with an electric mixer in a medium bowl until it forms stiff peaks. Mix in the softened cream cheese, sugar, vanilla, and cream of tartar until smooth and creamy. Use a spatula to spread half of this filling over the red velvet cake in the bottom of the springform pan. Carefully place the other half of the cake over the filling, then spread the rest of the filling on top of the cake. Chill for several hours.

6. When the cheesecake has completely chilled, make the cream cheese frosting by combining the butter and cream cheese in a large mixing bowl with an electric mixer on high speed. Add the powdered sugar, milk, and vanilla and beat for 2 minutes, or until smooth and fluffy.

7. Remove the cheesecake from the springform pan. Use a spatula to completely cover the top and sides of the cake with the cream cheese frosting. Use 2 to 3 times as much icing on the top as on the sides.

8. Use a carrot peeler to make small curls from the white chocolate bar by turning the bar on its side and dragging the peeler over the edge of the bar. Shave most of the bar in to curls, then press the white chocolate shavings onto the icing on the side of the cake all the way around. Chill the cake for a couple hours.

9. To serve the chilled cake, slice into 12 slices and serve.

Makes 12 slices.





        
Wonderful taste
Amelia Suharso  
Submitted on: 02/16/14
Only three words I can tell you about this recipe. I LOVE IT
Great recipe!
Mary Ellen  
Submitted on: 02/12/13
I have never had the original recipe at the restaurant, but this was delicious! I think it would be great to use with different kinds of cakes, too. Takes a little time, but it was worth and presentation is pretty with the red.