This delectable red velvet cheesecake cake recipe features two layers of moist, tender red velvet cake, enveloping a layer of luscious and velvety cheesecake. The entire creation is generously coated with a rich cheesecake frosting and garnished with delicate white chocolate shavings. Inspired by the renowned red velvet cheesecake from the Cheesecake Factory, this cake is a must-try for anyone who adores the unique flavor of red velvet or the creamy, indulgent taste of cheesecake.
If you’re a fan of either red velvet or cheesecake, this exquisite recipe will satisfy your cravings and leave you longing for more. The marriage of the two classic desserts in one sumptuous cake offers an incredible taste experience that is perfect for special occasions or when you want to treat yourself to something truly extraordinary.
INGREDIENTS FOR 14 YIELDS
For the cheesecake:
- 2 cups (450g) cream cheese
- 1/2 cup (115g) Sour cream
- 1/3 cup (80ml) Heavy cream
- 2/3 cup (133g) sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Pinch of Salt
For the red velvet cake:
- 2½ cups (310g) all-purpose flour
- 2 tablespoons (16g) Cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1½ cups (300g) Sugar
- 1 cup (240ml) buttermilk, room temperature
- 3/4 cup + 1 tbsp (200ml) Vegetable oil
- 1 teaspoon Vinegar
- 2 Eggs
- 1/2 cup (115g) butter, room temperature
- 1-2 tablespoons Red food coloring
- 2 teaspoons Vanilla extract
For the frosting:
- 1/2 cups (120ml) Heavy cream, cold
- 1/2 cup (115g) Butter, softened
- 2 cups (450g) Cream cheese, room temperature
- 1¼ cups (160g) Powdered sugar
- 1 teaspoon Vanilla extract
- White chocolate shavings
1. Make the cheesecake: Preheat oven to 320°F (160°C). Wrap a 9-inch (23cm) springform pan tightly with aluminum foil and place into a deep roasting pan.
2. In a large bowl, beat cream cheese with sugar on medium speed until smooth. Add eggs, one at a time and beat after each addition. Add sour cream, heavy cream, salt, and vanilla extract. Beat until smooth.
3. Pour the batter into prepared springform pan. Pour boiling water into roasting pan so that water comes halfway up the sides of the springform pan.
4. Bake in preheated oven for about 45 minutes, until completely set. Turn the heat off, open oven door and let the cake cool in the oven for 30 minutes, then remove from oven. Cool on wire rack until completely cool then transfer to freezer. Freeze until completely solid, at least 4 hours or overnight.
5. Make the red velvet cake: Preheat oven to 350F (175C). prepare two 8-inch (20cm) round baking pans greased with butter and dust with flour.
6. In a large bowl sift flour, cocoa powder, baking soda and salt. Stir and set aside.
7. In a separate large bowl, beat butter and sugar until smooth. Add eggs one at the time, beating until combined after each addition. Add oil, vinegar, vanilla extract, buttermilk and beat until combined. Gradually add the dry ingredients and mix after each addition until well combined. Add food coloring and mix.
8. Pour the batter into prepared pans. Bake for 30 minutes, until a toothpick inserted into the center comes out clean.
9. Cool the cakes in their pans on a wire rack for 10 minutes. Release from the pan, then let cool completely. when completely cooled, cut the top of the cakes.
10. Make the frosting: in a large bowl, beat cream cheese and butter. Add powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl beat heavy cream to stiff peaks. Then fold into the cream cheese mixture.
11. Assembly: Place one cake layer into the center of a cake plate or platter. Spread a thin layer of frosting. Remove cheesecake from freezer. Place cheesecake layer on top of the frosting layer, trim the edges to fit (if needed). Spread another thin layer of frosting. Top with second red velvet layer.
12. Spread a layer of frosting over top and sides of cake. Sprinkle white chocolate shavings over the top of the cake (optional). Crumb the leftover of the cake tops and decorate around the bottom of the cake.
13. Refrigerate for at least two hours before serving.
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