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Cheesecake Cake (Cheesecake Factory–Inspired) Recipe

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★★★★★

4.6 from 95 reviews

This Cheesecake Cake is a delightful combination of creamy cheesecake and moist red velvet cake, inspired by the Cheesecake Factory. It features a luscious baked cheesecake layer, topped with layers of vibrant red velvet cake and a rich cream cheese frosting, finished with white chocolate shavings for an elegant touch. Perfect for special occasions or any indulgent dessert craving.

Ingredients

Scale

Cheesecake Layer

  • 2 cups Cream cheese (room temperature)
  • 2/3 cup Sugar
  • 2 Eggs (large)
  • 1/2 cup Sour cream
  • 1/3 cup Heavy cream
  • 1 teaspoon Vanilla extract
  • Pinch Salt

Red Velvet Cake

  • 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 Eggs (large)
  • 1/2 cup Butter (softened)
  • 1–2 tablespoons Red food coloring (gel)
  • 2 teaspoons Vanilla extract

Frosting

  • 1/2 cups Heavy cream (cold)
  • 1/2 cup Butter (softened)
  • 2 cups Cream cheese (room temperature)
  • 1¼ cups Powdered sugar
  • 1 teaspoon Vanilla extract

Decoration

  • White chocolate shavings

Instructions

  1. Prepare Cheesecake Layer: Preheat your oven to 320°F (160°C). Wrap a 9-inch springform pan tightly with foil to prevent water leakage and place it in a deep roasting pan to create a water bath.
  2. Make Cheesecake Batter: In a bowl, beat the room temperature cream cheese with sugar until smooth. Add eggs one at a time, mixing well after each addition. Incorporate sour cream, heavy cream, vanilla extract, and a pinch of salt until the batter is fully combined.
  3. Bake Cheesecake: Pour the batter into the prepared pan. Carefully add boiling water to the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to promote even baking and prevent cracks.
  4. Finish Cheesecake Layer Baking: Bake for 40 to 45 minutes, or until the edges are set and the center has a slight jiggle. Then, turn off the oven, open the door slightly, and let the cheesecake cool inside for 30 minutes to avoid sudden temperature changes.
  5. Cool and Freeze Cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, freeze it for at least 4 hours or overnight to firm it up for assembly.
  6. Prepare Red Velvet Cake Pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans to prevent sticking.
  7. Mix Dry Ingredients for Cake: In a bowl, sift together the flour, cocoa powder, baking soda, and salt to evenly distribute.
  8. Cream Butter and Sugar: In a separate large bowl, cream softened butter and sugar together until the mixture is smooth and fluffy. Add eggs one at a time, beating well after each addition.
  9. Add Wet Ingredients to Cake Batter: Incorporate vegetable oil, vanilla extract, vinegar, and buttermilk into the creamed mixture, mixing thoroughly.
  10. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until blended. Add red food coloring and mix gently to maintain the vibrant color and tender texture.
  11. Bake Red Velvet Cakes: Divide the batter evenly between the prepared pans. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely, then level the tops to ensure even stacking.
  12. Make Cream Cheese Frosting: Beat together cream cheese and softened butter until smooth. Add powdered sugar and vanilla extract and beat until creamy.
  13. Prepare Whipped Cream: Whip cold heavy cream to stiff peaks and gently fold it into the cream cheese mixture to lighten the frosting.
  14. Assemble the Cake: Place one red velvet cake layer on a serving plate. Spread a thin layer of frosting over it.
  15. Add Cheesecake Layer: Remove the frozen cheesecake from the freezer and trim the edges if necessary to fit. Place it atop the frosted cake layer and frost lightly over the cheesecake.
  16. Top with Second Cake Layer: Add the second red velvet cake layer on top of the cheesecake. Frost the top and sides of the entire cake evenly with the remaining frosting.
  17. Decorate: Garnish the cake with white chocolate shavings and cake crumbs if desired for an elegant finish.
  18. Chill Before Serving: Refrigerate the assembled cake for at least 2 hours to allow the layers to set before slicing and serving.

Notes

  • Ensure cream cheese and butter are at room temperature for smooth batter and frosting.
  • Using a water bath for the cheesecake layer prevents cracking and yields a creamy texture.
  • Freezing the cheesecake layer before assembly helps maintain clean slices when cutting the finished cake.
  • Adjust red food coloring to achieve your preferred shade of red velvet color.
  • The cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.

Keywords: Cheesecake Cake, Red Velvet Cake, Cheesecake Factory Inspired, Cream Cheese Frosting, Baked Cheesecake, Layer Cake

Find it online: https://www.sanacooks.com/cheesecake-cake-cheesecake-factoryinspired-recipe/