Introduction

This Cheesecake Cake is a delightful fusion inspired by the Cheesecake Factory, combining a rich, creamy cheesecake layer with moist red velvet cake and smooth cream cheese frosting. Perfect for special occasions, it offers the best of both worlds in one stunning dessert.

The image shows a slice of red velvet cake with three main layers placed on a white plate over a white marbled surface. The bottom layer is red and moist with a soft texture. Above it, there is a thick creamy white layer that looks smooth and light. The top layer is another red cake layer, followed by a thin white frosting layer, topped with a generous amount of white chocolate shavings that add texture and detail. In the background, more slices and the rest of the cake can be seen on a white cake stand. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Cream cheese (room temperature)
1/2 cup Sour cream

1/3 cup Heavy cream
2/3 cup Sugar

2 Large Eggs
1 teaspoon Vanilla extract

Pinch Salt
2½ cups All-purpose flour
2 tablespoons Cocoa powder

1 teaspoon Baking soda
1 teaspoon Salt
1½ cups Sugar

1 cup Buttermilk (room temperature)
3/4 cup + 1 tablespoon Vegetable oil
1 teaspoon Vinegar

2 Large Eggs
1/2 cup Butter (softened)
1-2 tablespoons Red food coloring (gel)

2 teaspoons Vanilla extract
1/2 cup Heavy cream (cold)
1/2 cup Butter (softened)

2 cups Cream cheese (room temperature)
1¼ cups Powdered sugar
1 teaspoon Vanilla extract

White chocolate shavings

Instructions

Step 1: Preheat the oven to 320°F (160°C). Wrap a 9-inch (23cm) springform pan tightly with foil and set it inside a deep roasting pan.
Step 2: To make the cheesecake layer, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, heavy cream, vanilla extract, and a pinch of salt.

Step 3: Pour the cheesecake batter into the prepared pan. Carefully add boiling water to the roasting pan until it reaches halfway up the sides of the springform pan.
Step 4: Bake for 40–45 minutes, until the edges are set and the center slightly jiggles. Then turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 30 minutes.
Step 5: After cooling, remove from the oven and chill completely. Freeze the cheesecake layer for at least 4 hours or overnight.

Step 6: For the red velvet cake, preheat the oven to 350°F (175°C) and grease and flour two 8-inch (20cm) round pans.
Step 7: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 8: Cream butter and sugar until smooth. Add eggs one at a time, then mix in vegetable oil, vanilla extract, vinegar, and buttermilk.

Step 9: Gradually add the dry ingredients to the wet ingredients. Stir in red food coloring gel just until combined.
Step 10: Divide the batter evenly between the prepared pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely and level the cakes if needed.
Step 11: For the frosting, beat cream cheese and softened butter until smooth. Add powdered sugar and vanilla extract and mix well.

Step 12: Whip cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until combined.
Step 13: To assemble, place one red velvet cake layer on a serving plate and spread a thin layer of frosting over it.
Step 14: Carefully place the frozen cheesecake layer on top, trimming edges if necessary. Frost the cheesecake layer lightly.

Step 15: Add the second red velvet cake layer on top and frost the entire cake’s top and sides evenly.
Step 16: Decorate with white chocolate shavings and cake crumbs if desired. Chill the assembled cake for at least 2 hours before slicing and serving.

Tips & Variations

Use gel food coloring for vibrant red velvet color without altering the batter’s consistency.

To prevent cracks in the cheesecake, bake it in a water bath and avoid overbaking.
For extra flavor, add a teaspoon of espresso powder to the red velvet batter.
Allow the cheesecake to freeze fully before assembling to keep layers distinct and prevent melting.

Garnish with fresh berries or a dusting of cocoa powder for a festive touch.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Leftovers can be kept in an airtight container to retain moisture. To serve, let the cake sit at room temperature for about 20 minutes before slicing. The cheesecake layer can be frozen separately for up to one month; thaw overnight in the refrigerator before assembly.

How to Serve

A round cake sits on a white cake stand with a slightly scalloped edge. The cake has three visible layers: the bottom edge is decorated with a thin ring of bright red crumbs, above that is a smooth thick layer of white frosting covering the sides, and the top is covered with a thick layer of the same white frosting sprinkled evenly with small, thin white chocolate shavings. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a water bath for the cheesecake?

A water bath prevents the cheesecake from cracking and helps it cook evenly. If you don’t have a water bath setup, bake the cheesecake at a lower temperature and avoid opening the oven door during baking for best results.

Can I substitute buttermilk in the red velvet cake?

Yes, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using it to mimic buttermilk’s acidity and texture.