Cheesecake Factory Red Velvet Cheesecake
A copycat of The Cheesecake Factory's showstopper: layers of moist red velvet cake alternating with baked cheesecake rounds, all wrapped in cream cheese frosting and covered in white chocolate curls, finished with a tall swirl of whipped cream.
ā±ļø Prep: 90 minš³ Cook: 55 min
Nutritionper 100 gāŗ
420
Calories
6g
Protein
42g
Carbs
26g
Fat
Ingredients
| 432 g (15.25 oz) | Duncan Hines red velvet cake mix |
| 180 ml (3/4 cup) | water (cake) |
| 60 ml (1/4 cup) | sour cream |
| 120 ml (1/2 cup) | mayonnaise |
| 3 | eggs (cake) |
| 1 | egg yolk |
| 1/4 tsp | kosher salt (cake) |
| 1/4 tsp | vanilla extract (cake) |
| 680 g (24 oz) | cream cheese, softened (cheesecake) |
| 150 g (3/4 cup) | granulated sugar |
| 1 1/2 tsp | vanilla paste or extract (cheesecake) |
| 1/4 tsp | kosher salt (cheesecake) |
| 3 | large eggs, room temperature (cheesecake) |
| 60 ml (1/4 cup) | heavy cream, room temperature |
| 1 tbsp | flour or cornstarch |
| 340 g (12 oz) | cream cheese, softened (frosting) |
| 115 g (4 oz) | unsalted butter, softened |
| heavy pinch | kosher salt (frosting) |
| 1 tsp | vanilla paste or extract (frosting) |
| 565 g (20 oz / 5 cups) | powdered sugar |
| 3ā4 tbsp | heavy cream (frosting) |
| 1 to 1 1/2 bars of 115 g (4 oz) | real white chocolate bars, not candy coating |
Instructions
- Make the cake: Preheat oven to 175Ā°C (350Ā°F). Spray two 9-inch (23 cm) cake pans, line the bottoms with parchment rounds and spray again. In a large bowl combine the cake mix, water, sour cream, mayonnaise, eggs, yolk, salt and vanilla. Mix on low with a hand mixer about 30 seconds, scrape the bowl, then beat on medium 2 minutes. Divide between the pans and bake in the center of the oven 22ā25 minutes, until the tops spring back. Cool in pans 15 minutes, then invert onto racks; invert again to cool right-side up. Slice off the domes to get two even discs about 3/4 inch (2 cm) thick. Wrap and refrigerate.
- Make the cheesecake: Place racks in the upper and lower thirds of the oven with a rimmed baking sheet on each. Preheat to 150Ā°C (300Ā°F). Spray two 9-inch (23 cm) pans, line with parchment and spray again (do not skip the parchment). Bring 2 quarts (2 L) water to a boil. Beat the cream cheese smooth, then beat in sugar, vanilla and salt until smooth. Add the eggs one at a time, beating well after each. Whisk the cream and flour together and beat into the batter. Divide between the pans and smooth. Set one pan in a baking sheet, pour in boiling water to the level of the batter (about 3/4 inch), and slide in; repeat with the other. Bake 20 minutes, rotate, and bake 10 more.
- Turn off the heat, open the door briefly to release heat, then close. Leave the cheesecakes in the cooling oven 30 minutes; crack the door and leave 30 more. Remove to racks and run a thin spatula around each pan. Cool completely, then chill at least 4 hours or overnight. Turn out onto parchment-lined racks (dip the pan base in warm water 15 seconds if stuck). Freeze, then wrap well until assembly.
- Make the frosting: Beat the cream cheese and butter smooth. Add salt and vanilla and beat until creamy. Slowly beat in the powdered sugar, then beat in the cream a little at a time to a good spreading consistency.
- Assemble: Using a vegetable peeler, shave the white chocolate bars into curls; refrigerate. Put a tablespoon of frosting in the center of a flat 12-inch (30 cm) platter and press down one cake round, centered. Spread 3/4 cup frosting over it. Add a frozen cheesecake round, press lightly, and frost with another 3/4 cup. Add the second cake round, frost, then top with the last frozen cheesecake round. Scrape the remaining frosting over the top, spread evenly, and thinly coat the sides. Make a zigzag design on top with an offset spatula. Press the white chocolate curls around the sides. Refrigerate at least 4 hours before slicing; serve with a tall swirl of whipped cream.