RED VELVET CHEESECAKE
The Cheesecake Factory Copycat Recipe
Makes 12 servings
1 1⁄4 lbs bar cream cheese, room temperature (20 oz)
3⁄4 cup sugar
1⁄2 tablespoon fresh lemon juice
1⁄4 teaspoon coarse salt
2 large eggs
1⁄2 cup sour cream, room temperature
2 1⁄2 cups cake flour
1 1⁄2 cups sugar
1 1⁄2 teaspoons baking soda
2 tablespoons cocoa powder
1 teaspoon salt
1 1⁄2 cups vegetable oil
1 cup buttermilk
3 tablespoons red food coloring
2 teaspoons vanilla extract
1 1⁄2 teaspoons white distilled vinegar
12 ounces cream cheese, softened
12 ounces butter, softened
1 1⁄2 teaspoons vanilla extract
3 cups confectioners' sugar, sifted
For cheesecake: Preheat oven to 325 degrees. Set a kettle of water on to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon juice and salt. Beat in the eggs, one at a time, scraping down the side of the bowl after each. Beat in the sour cream. Spray the pan with nonstick spray like Baker's Secret. Cut parchment paper in a circle and line the bottom of the cheesecake pan. Spray the parchment. Wrap bottom half of pan in foil.
Pour in filling and place in a large, oven safe pan. Pour in boiling water to come halfway up side of the springform pan. Bake until just set in center, about 45 minutes. Remove pan from water. Let cool for approximately 20 minutes. Run a knife around edge and continue to cool completely. Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper. Cover in plastic wrap and freeze.
For the cake: Preheat oven to 350 degrees. I always use cake strips on all the cakes I bake because the cakes turn out perfectly flat on top. So soak your cake strips and attach them to your pans now if you're using them. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes. Divide batter evenly between 2 greased and floured 9 inch round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean.
Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely. If you didn't use cake strips, level the layers now.
Frosting: Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined.Add sugar and beat until frosting is light and fluffy, 5–7 minutes.
Assembly: Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap and place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat. Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Refrigerate until ready to serve.
The Cheesecake Factory
Ultimate Red Velvet Cake Cheesecake
by Harry & David