Red Velvet Cheesecake
Treat yourself with a slice (or two) of this divine Red Velvet Cheesecake. Tender red velvet cake sandwiches creamy cheesecake for the ultimate dessert pairing. Based off the Cheesecake Factory’s decadent Red Velvet Cheesecake this unforgettable cheesecake recipe is perfect for Valentine’s day, date night in, or just because. Any cheesecake lover will go crazy for this dessert. Grab a fork and dive right in!
I don’t know about you, but I find any trip to The Cheesecake Factory to be completely and utterly overwhelming. Their food is delicious, but the length of their menu never ceases to both amaze and befuddle me. The real test comes after the meal when you’re confronted with the cheesecake menu. I should make it my business to try each and every piece on that list. Not a bad hobby, right?
For a long time, Oreo cheesecake reigned supreme for me, then I tried some different varieties which I wasn’t too fond of, and then crowned the Snickers cheesecake as my favorite. It’s been many years since we’ve had a slice from there, but my husband has an old standby favorite as well – the red velvet cheesecake. It is a four-layered dessert, with two layers each of red velvet cake and creamy cheesecake, all covered in cream cheese icing. It’s decadent, drool-worthy, and delicious. And after being totally determined to recreate that baby, I can have my red velvet cheesecake and eat it too – all from the comforts of home.
A previous version of this cheesecake featured four layers, but slicing a cheesecake in half horizontally isn’t the easiest, so I’ve streamlined and simplified the recipe. If you want to go the full four-layer route, simply double the cheesecake layer, and once it has been chilled, slice in half horizontally and alternate layers with the red velvet cake.
What is Red Velvet Cheesecake?
Red velvet + cheesecake come together to make this insanely delicious cake. This beauty originated at the Cheesecake Factory where all incredibly decadent cheesecakes are born into existence. If you want to grab a slice for yourself you might be looking at an $8 to $10 tab. Want to order it for a birthday? Harry and David can ship it to you for $70 to $90. If you want to save a little dough and totally impress your loved ones, I suggest making it yourself!
How to make Red Velvet Cheesecake from Scratch
Now on to the cheesecake… this really isn’t terribly difficult, just a little time-consuming. It helps to spread the work out over a couple of days, and then it’s easy breezy.
The Cheesecake Layer
To start, you are going to want to make the cheesecake first to make sure it sets and cools in time. I would plan to make the cheesecake layer at least one day in advance.
Ingredients for a creamy cheesecake
- Cream cheese – Let’s not cut corners here. Full fat. All the way.
- Sugar – Helps balance the tart flavor from the cream cheese.
- Flour + Salt – Make the cheesecake a little more sturdy to hold up those red velvet cake layers.
- Heavy Cream – This softens the texture of the cream cheese and adds a little moisture.
- Eggs + and Egg Yolk – Gives this cheesecake an ultra-creamy finish!
- Vanilla – Add a touch of flavor to this cheesecake.
To Make the Cheesecake:
- Preheat oven to 350°F.
- Prepare springform pan: Spray with non-stick cooking spray and line the bottom with parchment paper.
- Make the Filling: Beat cream cheese, sugar, flour, and salt until the mixture is creamy and no lumps of cream cheese remain.
- Add heavy cream and vanilla. Beat to combine.
- Add eggs one at a time. Beat 15 seconds before adding the next.
- Bake the cheesecake: Pour filling into the pan and spread into even layer. Bake until the cheesecake is set and does not jiggle, about 40-55 minutes.
- Remove from oven and cool for an hour on a wire rack. Once at room temperature place in the freezer for 3 hours or overnight.
The Red Velvet Cake Layers
Red velvet cake often gets written off as just a red chocolate cake but it is SO much more than that. With a slightly acidic taste coming from the buttermilk and the white vinegar this unique cake truly stands alone. The cocoa powder is actually subdued a bit by the acidity of the buttermilk and vinegar leaving a very mild chocolate flavor.
For these layers of the cake, I went ahead and doubled the recipe for my Red Velvet Cupcakes and used the batter to make two 9-inch cake rounds.
Ingredients for Red Velvet Cake
- Butter + Sugar – The basic building blocks for a delicious cake.
- Eggs – Binds the cake together for a moist and spongy finish.
- Cocoa Powder – Unsweetened, flavors the cake without making it too sweet.
- Red Food Coloring – Use liquid food color to give the red velvet cake that distinctive rich red color.
- Liquid Ingredients – Vanilla, buttermilk, and white vinegar keep the cake moist and add a little flavor.
- Dry Ingredients – Flour, baking soda, and salt turn this into a true batter.
How to Make Red Velvet Cake
- Preheat the oven to 350°F.
- Prepare the Cake Pans: Grease two 9-inch cake pans and line with a parchment paper round. Grease the parchment paper and then flour the pans.
- Cream butter and sugar until fluffy. Add eggs one at a time and beat until well incorporated.
- Make a chocolate paste: In a small bowl mix cocoa powder, vanilla extract, and red food coloring to make a thick paste.
- Add the chocolate paste to the batter and mix until completely combined. You might need to scrape the bottom of the bowl to ensure it all gets color.
- Reduce mixer to low and add half the buttermilk. Next, add half the flour and mix until combined. Scrape the sides and repeat with the remaining half of buttermilk and flour. Beat on high until smooth.
- Reduce speed to low and add salt, baking soda, and vinegar. Then beat on high for another couple of minutes until completely combined and smooth.
- Divide the batter evenly between the two cake pans and bake for 30 minutes or until a thin knife or skewer inserted into the center comes out clean.
- Cool 10 minutes and remove cakes from pan and place on a cooling rack to cool completely.
Cream Cheese Frosting
Ingredients for Cream Cheese Frosting:
- Unsalted Butter – At room temperature to keep the frosting silky smooth.
- Powdered Sugar – Balances out the tartness of the cream cheese and keeps the frosting perfectly sweet!
- Vanilla – Flavor, flavor, flavor.
- Cream Cheese – Makes a dreamy, creamy frosting while adding just a slight tang.
Whip It Real Good!
- Beat the butter, powdered sugar, vanilla, and salt with an electric mixer on low until smooth. Then mix for an additional 2 minutes, scraping down the bowl as needed.
- Increase the speed to medium-low and add the cream cheese, one piece at a time and mix until smooth. Then mix for an additional 2 minutes.
Let’s Put It All Together!
Now that you have all of the pieces to this decadent cheesecake, let’s get it put together.
- Level the tops of the cakes if necessary, then place one cake layer on a serving platter.
- Remove the cheesecake from the freezer and remove the sides of the springform pan. If the cheesecake is wider than the cake layers, use a sharp knife to gently shave off some of the sides of the cheesecake so it is the same width as the cake layers.
- Place the cheesecake layer on top of the first cake layer, then place the second cake layer on top of the cheesecake layer, upside-down., and then frost the whole thing with the cream cheese frosting.
Decorate + Serve
After frosting the cake you have a blank canvas for decorating. Some ways you can spice up the look of this cake are to:
- Pipe the edge with a shell border and fill the center with red velvet cake crumbs. For a tutorial on shell borders check out this example from Wilton.
- You can use red velvet cake crumbs to press on the side of the cake.
- Top the finished cake with shaved white or dark chocolate!
When you are ready to serve, dish out your slices as is or with a side of ice cream or a tall glass of milk.
Storing, Freezing, and Make-Ahead Tips!
- Storing: Keep this red velvet cheesecake in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature for 20 to 30 minutes before serving.
- Make-Ahead Tips: I highly suggest making the cheesecake at least one day in advance but it can also be made up to 3 days in advance. You can make the cake layers up to 2 days in advance without freezing. Bake, cool, and wrap tightly with plastic wrap.
- Freezing Cake Layers: If you want to make the cake layers in advance, allow the cakes to cool completely and then wrap tightly in plastic wrap and store in the freezer for up to 3 months. Move the wrapped cakes to the refrigerator the night before you plan to use them.
- Freezing the Whole Cheesecake: To freeze the cheesecake, wrap tightly with plastic wrap and then cover with foil. Freeze for up to 1 month.
More Red Velvet Recipes You Must Try!
- Red Velvet Cupcakes with Cream Cheese Frosting
- Easy Red Velvet Poke Cake
- Red Velvet Whoopie Pies
- Creamy Red Velvet Ice Cream
- Red Velvet Roll Cake
JOIN THE BEB BAKE-ALONG!
To tackle the red velvet cheesecake and bake along with me this month, simply do the following:
- Make the scones, either plain or with whatever mix-ins you’d like!
- Snap a picture and either post it on Instagram using #BEBbakealong, share it in the BEB Facebook group, or email it to me.
- Check-in on Instagram and Facebook throughout the month to see everyone’s cheesecake and cheer each other on!
- You can view all past bake-along recipes here.
Red Velvet Cheesecake
I have made my share of red velvet desserts over the years but this Red Velvet Cheesecake truly stands above the rest. Moist red velvet cake layered with creamy cheesecake all wrapped up in a velvety cream cheese frosting… What more could you want?!?
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Red Velvet Cheesecake
Ingredients
For the Cheesecake:
- 16 ounces (454 g) cream cheese, at room temperature
- ½ cup (99 g) granulated sugar
- 1 tablespoon all-purpose flour
- Pinch salt
- ¼ cup (60 ml) heavy cream
- ½ teaspoon vanilla extract
- 2 eggs, at room temperature
For the Red Velvet Cake:
- ½ cup (113 g) unsalted butter, at room temperature
- 1½ cups (298 g) granulated sugar
- 2 eggs
- ¼ cup (26 g) + 1 tablespoon unsweetened cocoa powder
- 6 tablespoons red food coloring, liquid
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk
- 2¼ cups (270 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon distilled white vinegar
For the Cream Cheese Frosting:
- 1 cup (227 g) unsalted butter, at room temperature
- 4 cups (454 g) powdered sugar
- 2 teaspoons vanilla extract
- Pinch salt
- 16 ounces (454 g) cream cheese, chilled and cut into 16 pieces
Instructions
- Make the Cheesecake: Preheat oven to 350 degrees F. Spray a 9-inch springform pan with non-stick cooking spray and line the bottom with a round of parchment paper.
- Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour, and salt until the mixture is creamy and no lumps of cream cheese remain, about 3 minutes. Scrape down the sides of the bowl, add the heavy cream and vanilla, and beat to combine. Beat in the eggs one at a time, beating for about 15 seconds before adding the next. Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated.
- Pour the filling into the prepared pan and spread into an even layer. Bake until the cheesecake is set and does not jiggle, about 40 to 55 minutes. Remove from the oven and cool on a wire rack for at least 1 hour. Once the cheesecake has cooled to room temperature, place it in the freezer for at least 3 hours or overnight.
- Make the Red Velvet Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottoms of the pans with a parchment round, butter the parchment paper, and then flour the pans.
- On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs one at a time, mixing for about a minute after each addition. Scrape down the bowl and beat until well incorporated.
- In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
- Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining buttermilk and flour. Beat on high until smooth.
- Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
- Divide the batter evenly between the two cake pans and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes and then remove cakes from the pans and place them on a cooling rack to cool completely.
- Make the Frosting: Using an electric mixer, beat the butter, powdered sugar, vanilla, and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed. Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.
- Assemble the Red Velvet Cheesecake: Level the tops of the cakes if necessary, then place one cake layer on a serving platter. Remove the cheesecake from the freezer and remove the sides of the springform pan. Slide a knife between the bottom of the cheesecake and the parchment paper to remove the cheesecake from the pan bottom and parchment round. If the cheesecake is wider than the cake layers, use a sharp knife to gently shave off some of the sides of the cheesecake so it is the same width as the cake layers.
- Place the cheesecake layer on top of the first cake layer, then place the second cake layer on top of the cheesecake layer, upside-down.
- Spread a very thin layer of cream cheese frosting (the “crumb coat”) over the top and sides of the cake, then refrigerate for 30 minutes to set the frosting. Then apply another liberal coat of frosting and decorate as desired. Keep refrigerated, then let sit at room temperature for 20 minutes before serving. Cover leftovers and store in the refrigerator for up to 5 days.
Notes
- Equipment: Two 9-inch round cake pans / 9-inch springform pan
- Buttermilk: You can substitute sour cream or plain Greek yogurt.
- Food Coloring: If you prefer to use gel food coloring, substitute 1 teaspoon gel food coloring and add about 1 tablespoon water.
- Storing: Keep this red velvet cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: To freeze the cheesecake wrap tightly with plastic wrap and then cover with foil. Freeze for up to 1 month.
- If you want to make the cake layers in advance, allow the cakes to cool completely and then wrap tightly in plastic wrap and store in the freezer for up to 3 months. Move the wrapped cakes to the refrigerator the night before you plan to use them.
- Make-Ahead Tips: I highly suggest making the cheesecake at least one day in advance but it can also be made up to 3 days in advance. You can make the cake layers up to 2 days in advance without freezing. Bake, cool, and wrap tightly with plastic wrap.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances
The frosting was AMAZING! But the cake layers came out a little dense for me. I don’t think I’d make this recipe again.
For everyone looking for the old recipe, you can use the Wayback Machine (https://archive.org/web/) to access the old recipe using this same link (https://www.browneyedbaker.com/red-velvet-cheesecake-recipe) as the input. Select one of the dates from 2014, and boom–there it is! (You can do this for any defunct page, such as dead links you’ve saved on Pinterest.)
Hi Michelle, Would you please send me the old recipe? It’s amazing and I’d like to make it for a graduation! Thanks!
This recipe is very good, however the original recipe is amazing. Is there anyway you can send me the original recipe?
Please please can you also post the original recipe , its my fav dessert of all time please ..
I have made your original recipe and this new one both are delicious, however I prefer the original recipe. Can you please email the original recipe?
Can you please send me the original recipe ❣️Thank you and Merry Christmas
I accidentally made the frosting into cupcakes cuz I accidentally added baking powder,they were great but the actual cake was terrible
Mission failed successfully
Can you send me your old recipe for the Red Velvet Cheesecake? I’ve made is several times before and we love it!
I can’t believe I didn’t save it all those years. I really need that old recipe. this once just didn’t work for me.
Question: do I need to wrap/cover the cheesecake for the freezer?
Super excited to bake this for my brothers 30th. Thanks for the recipe!
Hi! I made this in December 2020 for my bf’s birthday and he loved it.
Surprising him with it tonight.
I noticed that you changed the recipe in the comments, I was wondering when you did that?
Hi! I love your recipes! Would you be able to send me the original recipe? I’ve made the original several times before and it is a family favorite! It is so worth the effort! I’ve even made the cheesecake by itself for parties and it is always a hit! Thank you!
My family raved about this cake! I tweaked it a little bit adding red velvet emulsion and used 6 inch cake pans. This cake will be on my family’s menu for years to come. Thank you!!
Lea
I’ve made your original 4layer recipe several times over the years. It’s amazing. The cheesecake is soft and smooth. I do sometimes have issues with leaks from the original water bath. I have made it with a water pan on a second rack and it isn’t as good. The texture is so much better when the cheesecake is in the water bath. I’ve also used boxed cake mixes which for my standards have turned out great. I’ve also did a strawberry cheesecake version of this with strawberry cream cheese icing at Easter that was also an awesome hit! I’m going to make this for Christmas this year. Would you mind to send me the original recipe? Mine has faded over time and I’d like to print it off.
Could you send me the original recipe for the cheesecake in your red velvet cheesecake , the one that used the water bath ! Thanks so much
Can you send me the recipe for the cheesecake that uses the waterbath in the original red velvet recipe ? Thanks , my Email is billfox55@hotmail.com
hi , i was wondering if you could give me the original recipe as i never wrote it down . I have made this cake at least 15 times and have perfected cutting the cheesecake in half. I just made your new recipe and honestly don’t think its as good . Don’t git me wrong , its good , really good but not as good as the other. Something about 2 layers of cheese cake send people into Dessertopia ! Thanks , I have friends change their plans when they hear I’m bringing one of these to an event. Honestly, sooo much better the the Cheesecake Factory
I got one at Costco,n I can’t believe it was a 1 time deal. Haven’t seen it since,tried ordering one from there,but no deal. Thank God u guys had the recipe,,,can’t wait to make this.
I love red velvet and cheesecake so whipping up this cake will definitely satiate my tastebuds.
I tried this recipe and, I am sorry to say, it was a total failure. I am an experienced baker too as I’ve been baking for 50 years! I thought it seemed strange when I put it together because, normally, you mix dry ingredients together and wet ingredient together and combine. But I made it exactly as directed. The layers did not rise.
I was making it for my husband for Valentine’s Day. Those layers went in the garbage (and I hate wasting food). I remade the cake with another recipe that I found on line. Normally, I really like your recipes, but not this one!
It was just okay . I felt like the red velvet cake was somewhat not as tasty, as other cakes . I do love the ideal of the cream cheese in the middle .
Help! Do you have the original recipe anywhere? I used that for every kind of cheesecake I make and can’t remember how much heavy cream.
Hi Kelly, Sure! Send me an email and I’ll get it to you!
Please send me your original Red Velvet Cheesecake recipe.
Does the cheesecake require 2 eggs plus one yolk? Ingredient list only 2 eggs. Why are people commenting on splitting the cheese cake? Don’t you use the whole cake between the layers of red velvet? Thank you
Hi Kathy, The cheesecake requires 2 eggs, I’ve adjusted the typo. And I mentioned this in the post above, but a previous version of this recipe required a larger cheesecake and slicing it in half horizontally. I have updated and revised the recipe to make it more streamlined and easier to execute, so now there is just one whole cheesecake between the cake layers, no splitting.
Is the butter in the frosting salted or unsalted?
I see in the cake specifically calls for unsalted, but it isn’t specified in the frosting.
Thanks!
Hi Brett, It’s salted, but you can use unsalted butter and add a pinch of salt to the frosting.
I made this for my husband’s birthday and he loved it!! The only thing I didnt like very much was that my red velvet cakes were a little denser than I would have like. The taste was amazing!!
Hey do you have a video on this recipe? I don’t see it on the video page
I do not have one for this recipe yet.
I made this a while back for someone and she loved it! I now need to make some plain cheesecakes for an upcoming wedding and am wondering if the cheesecake recipe in this could be baked with a graham cracker crust? Could you please email me back to let me know?
Hi Melissa, Sure I don’t see why not!
Outstanding Cake! I made it for my Brother-IN-Law’s wife for her Birthday. Crazy good cake.
Hello, how long should I bake if I would like to bake the red velvet cake together instead of separating them into 2? thank you !
Hi Felicia, It will take quite awhile, probably check around 40 minutes and then go from there.
I want to make this but don’t have oven like. you do. So would I still bake at same temperature. and minutes? Want to make this weekend
Thanks Dee
This looks super divine! I was planning to make individual servings. Any recommendations how that will work if I use a cupcake tin/ silicone for the cheesecake? What will be the baking timings?
Hi Sana, It really depends on the size of the silicone or cupcake pan you’re using; I would probably start checking around 15 or 20 minutes depending on the size.
How do you cut the cheese cake horizontally .
Hi Bill, I use this cake leveler to slice it in half: http://amzn.to/2gTARpk
This is simply the best cake I have ever made. I make this for my friends special occasions and they RAVE about it until I make the next one. Thank You for the recipe .
I have now made this cake twice in the last week! The first time was for coworkers, who gave it rave reviews, but let’s be honest, pretty much anything red velvet with cream cheese can show up on a Tuesday and everybody is going to be happy about it. The second time was for my best friend’s birthday. The Cheesecake Factory red velvet cheesecake is her favorite, when she was on weight watchers it was the one thing she’d guiltlessly splurge on, and she often keeps a slice in the freezer for special occasions. She has had many of my baked goods over the years, and always ranks them in order of her favorites. The BEB Irish cream cupcakes have been unbeatable at the top of her list for years, until now. This cake is incredible.
The first time around I had a few issues, mainly I didn’t quite butter my springform pan well enough and slightly overcooked the cheesecake so it split in the middle. I also couldn’t figure out how to get it to come away from the bottom of the pan, so I had to piece parts of the cheesecake back together on top. It was fine though, frosting covers all sins. The second time I used my cake leveler to both cut the cheesecake in half, and also to cut the bottom layer of cheesecake off the pan, which left me with perfectly even lines. It’s actually helpful for it to stick to the pan, because that allowed me to lay the bottom layer of red velvet with a thin layer of icing upside down on top of the cheesecake, then flip the whole thing out onto the cake platter. I then lifted up the bottom of the cheesecake pan, with the other half of the cheesecake still attached, didn’t need a huge spatula to split it, and everything came apart cleanly. I dropped the next red velvet layer on top of that (with the frosting in between layers), then inverted the cheesecake again on top and used the leveler to cut just underneath the pan to pull it away. The cake is a lot of work, so I don’t think I’ll be doing it twice in one week again, but it is incredibly delicious. Breaking it down over a couple of days is a must, so that the Cheesecake can fully cool in the fridge, but it also makes it slightly less upfront work for the baker.
Hi Jessica, Thank you so much for taking the time to come back here and leave your review, as well as share some tips you uncovered along the way! So thrilled to hear that your coworkers and friend loved the cake! :)
im planning on making this recipe next month for a friend! im curious if you have made it into a blue velvet cheesecake?! or if you have any tips for getting the blue velvet to a nice color without it tasting like blue dye… thank you so much!
Hi Liz, I’ve never made blue velvet, unfortunately!
This sounds killer good and this gives me an idea for a gluten-free version.
However, I make my cheesecakes in a cold oven (200°F) baking them overnight for 8 hours (I use a different recipe from America’s Test Kitchen but any recipe will work). See the Washington Post article Making Cheesecake While You Sleep
http://www.washingtonpost.com/wp-dyn/content/article/2010/11/24/AR2010112403714.html
. Only catch is, one has to use an accurate digital thermometer, in order to figure out what temperature setting gives a 2oo°F oven. It takes about half a day to do this being sure to place a metal pan with an equal amount of tepid, not cold, water in it to simulate a springform pan full of cheesecake mix. Once that’s done, just preheat the oven for an hour prior to baking to ensure a stabilized oven.
Can you use whipping cream? Heavy cream is hard to find
Hi Janis, Yes, that would be fine.
wow~~~ the result is the same as the picture!!!!! This is really awesome!!!=P
I saw this on Pinterest and it looks very good. I am interested in trying this out for my upcoming birthday however, with my work schedule I doubt I would have time to do so. At least from scratch. How do you think it would turn out by using a no-bake cheesecake and boxed cake mix?
Hi Sherrell, Yes, I think that would still work out just fine! Enjoy!
Okay, great! I’m looking forward to trying it out. Thank you!
I just finished making the cake. I believe it is going to taste great, but splitting the cheesecake in layers was very messy. It also broke apart. Can you share some secrets?
Hi Monique, I use a wire cake splitter like this one: http://www.amazon.com/gp/product/B003TYDU1A/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003TYDU1A&linkCode=as2&tag=broeyebak-20&linkId=SJ2EMNLFFJYYYASP
Can I use clear (imitation) vanilla for the frosting to keep it white? Will that alter the taste? Or, 1/2 clear and 1/2 regular. I notice that 2 tablespoons of real changes the color of the frosting.
Hi Andrea, Yes you can use clear!
Do you have a sugarless recipe for diabetics?
Hi JoAnn, I do not, sorry.
Hi!
Do you used any specific instrument to cut the cheesecake, beside the cake lifter? and how do you prevent the cheesecake from sticking to the spring pan, so it can be easy to remove it?
thank you!!
Hi Alan, I use a very sharp slicing knife for cutting the cake. In the directions it calls for buttering the springform pan; that’s all you need to do to keep it from sticking.
I remembered when the Cheesecake factory first started selling the red velvet cheesecake. My sister and I was anxious to try it that we were quickly disappointed because it did not meet the expectation we were so hyped up about. I’m going to try it again for the 2nd time, but I will make it from scratch myself. This will determine for me if this is a winner or just let it be and stick to the regular red velvet cake.
Hi Michelle, this recipe looks incredible! This time around, though, I need to make a standard red velvet layer cake, preferably with three 8-inch rounds. Any thoughts on how many times I should multiply your cupcake recipe to fill those? Also, do you think the amount of cream cheese frosting in the recipe here be enough to frost a three layer?
Thanks so much for any help you can give. Looking forward to making this.
I served this for Christmas dessert and it was a big hit and very festive. I was drawn to this recipe when I saw the picture of the cake. The red and white combination was beautiful and the perfect ending to a colorful holiday meal. Presentation, presentation, presentation. Absolutely delicious too!!!
1) I sprinkled silver sugar on top rather than red.
2) It is very rich so cut small pieces.
3) I used a wire cake leveler. Good inexpensive investment and I paid $3.99.
4) The assembly was a bit challenging. I froze the red velvet cakes, but the cheesecake once cut in half was difficult to separate. I used a 7″ round spatula for transfer and it started to separate . Once it was frosted, you could not tell.
5) This cake takes time, so plan accordingly. I made it over a 3 day period. Made the red velvet cakes first and froze them. Next day made the cheesecake and refrigerated
overnight. Next day (Christmas morning) made frosting, assembled, frosted and refrigerated until ready to serve.
This cake is worth making and your guests will be impressed with your talent!
I’m really excited to try this recipe, and the cupcakes version, too. As I was converting the butter amounts into grams, I noticed that the amount of butter called for in the cake version (1 cup = 226.8g) is 4 times the amount of what’s called for in the cupcakes (4 Tbsp = 56.7g), but every other ingredient is only doubled. I’m a little confused by this. Is this a mistake? Thanks in advance for your help.
Hi Gloria, You are correct – that’s an error. I’ve changed it above. It should be 8 tablespoons (½ cup). So sorry about that!
This truly is simply amazing. Thank you very much for posting it! The family is wanting just cheesecake so I immediately thought of this cheesecake recipe. Do you think it would be possible to press a crumb crust in the bottom and still bake in water bath? Thank you! :)
Hi Ally, I think that would be fine. Just make sure to wrap the outside of the springform pan tightly with aluminum foil.
Awesome! Thank you so much for taking the time and writing me back. Have a great day! :)
I can’t believe it! I missed the tbsp of vinager and used a tsp. the entire cake collapsed and was hard. Guess I will just have to make a box cake because that was a lot of work :-(
Would it turn out much different if I used cake flour instead of all purpose? Ive noticed that whenever I use all purpose for cake, it has a kind of flour-y after taste
Hi Katie, Using a different flour will affect the final texture. You really shouldn’t notice any aftertaste if the flour is thoroughly mixed into the batter.
I made this cake last night. I baked the cheesecake exactly according to the instructions. The only difference was that my springform pan is more like 11-12 inches instead of 9. It was at 350 for 55 minutes and then when I turned the oven off I left it in there for an hour. This morning when I went to construct the cake the cheesecake was very mushy and soggy. I’m not sure if this is just a softer cheesecake, but I am used to a firm cheesecake. It still tastes good. Did this happen because the pan was larger? Is it ok to serve to my friends later?
Hi Erica, A different size pan can definitely cause a different texture if you baked it for the same amount of time.
OMG! me and my friends tried to make it several weeks ago. It did not look as good as yours but it definitely tastes like restaurant styled cheesecake. Thank you for sharing!
I have made this cake for Vday two times! It is so delicious and beautiful! It always WOWS everyone and they say “you made that?” Thanks BEB!
The second time I cheated a little and made my layers like this: red velvet, the entire cheesecake, topped with the other red velvet. It was still a stunning presentation and tasted just as fabulous!
hi! would like to make this cake for my wedding anniversary. the directions to make the cheesecake needs to add eggs one at a time but the ingredients doesn’t have any eggs listed. so how many eggs do I need for the cheesecake?
thanks!
Hi Len, The eggs are actually listed, they are the 3rd ingredient in the list. In any event, you need 4 eggs.
Hi! How could I go about making this recipe into cupcakes?
Hi Hailey, I’m not sure, actually, since this is actually the combination of two different recipes that are prepared and baked separately, just assembled together.
Thanks for this amazing recipe. I make it all of the time and everyone loves it. I was wondering, do you think that this recipe would also work if I used the same cheesecake recipe and assembly directions, but tried a different cake recipe? Such as carrot cake or chocolate cake? Thanks!!
Yes, definitely!
I want to take this to Christmas with my family, but it is about a 7 hour drive. if I refrigerate prior to leaving, would the cake made the trip?
Hi Sue, I would not recommend leaving this out of the refrigerator for 7 years. You might want to try packing it in a cooler, though.
This looks yummy! Will try this soon.. What are those red spots around the cake on top and in between
Layers? Thanks!
Hi Gina, Those are red, pink and white nonpareils.
THANK YOU for this amazing recipe. I found this recipe on Pinterest and had to try it for Thanksgiving. Your directions were spot on and everything turned out perfect. Perhaps next time I will keep the cheesecake in tact and not cut it in half. Other than that, wouldn’t change a thing. You now have a new fan!
Hi, can I replace buttermilk with whole milk+1tbsp vinegar? Will it makes any difference in taste and final result?
Yes, that would work just fine.
Where can I buy a big spatula like that
Wow! I made this and it was absolutely amazing. You are my go to for any recipe that I think about making! I have made about 5 of your recipes, and they have all turned out wonderful! Thank you! :-)
Ok wow! I am making this for my husband who is addicted to red velvet cake and cheesecake separately. There’s no telling what will happen when I combine them! Lol. I just had a quick question. Would it be possible to make this and freeze for a few days before serving?Thank you very much!
Hi Alecia, I don’t think freezing for only a few days is necessary. You could refrigerate it (covered) and then leave it out at room temperature for 30-60 minutes before serving.
Is it possible to use gelatin in the cheesecake instead of baking it? Also, 5 cups of powdered sugar seems awful sweet. Is it ok to maybe halve that?
Hi Rach, I would not recommend using gelatin (I assume in place of eggs?) and not baking this. The texture would be quite different. I would recommend making it as directed above. You cannot reduce the sugar by half and leave the rest of the frosting the recipe the same or it will be way, way too thin. If you’d prefer less sugar, I would recommend seeking out another cream cheese frosting recipe that uses less.
I made this yesterday and served it up today for a get-together with our favorite family friends….it was a knock-out! My father and hubby are still shaking their heads in disbelief at my latest baked confection and my friends almost ate the whole thing!
I love this cake at CCF and know I know how to make it at home…thank you so much for sharing this gorgeous recipe!
Hi,
I was wondering if I can substitute raw beetroot juice (squeezed from grated beetroot) for the red colouring since you mentioned that might be how the original red velvet cake came about. Or any other ways you know not to use artificial coloring. I love red velvet cake but don’t want my kids to have too much artificial coloring in their food.
Hi Lisa, I don’t have any experience using raw beetroot juice, but you could certainly try it. Let me know how it goes.
Hi, can I replace buttermilk with whole milk+1tbsp vinegar? Will it makes any difference in taste and final result?
Two of my favorite things in one! And I came across this recipe in perfect timing- my mother’s birthday is in 2 days! These also are 2 of HER favorite things!!!! Thanks :)
I made this form my mom for her birthday in April this year. Red Velvet is her favorite cake but I wanted to do something different this year. I had difficulty cutting the cheesecake in half lenthwise, so I abandoned that idea and just put the cheesecake between the red velvet layers. Everyone LOVED it! And, of course they wanted the recipe until they realized how many steps were involved. LOL!!!! Thanks Michelle!
The directions for the cheesecake part says add heavy cream but the ingredience part doesn’t list heavy cream at all. How much heavy cream is suppose to be added?
Hi Natalie, The heavy cream is included in the ingredient list; it’s under “For the Cheesecake”.
hi,
i am thinking of doing doing only one layer of each. so i will just half the quantity.should i adjust the temp or time?
I think you could halve the quantities and be okay (although I’ve never done this so I can’t guarantee). The temperature would stay the same, but you would need to decrease the baking time for the cheesecake (the one layer of red velvet cake should stay the same since you would have divided the batter into two pans anyway).
thanks!
hi, i want to make a layer of red velvet and a layer of cheese cake in a 10 inch pan. is it ok if i just half the recipe? should i adjust the temperatures or will it be fine?
i meant i dont wanna make 4 layers. just one layer of each! please tell me if i need to alter the temperatures or cooking time accordingly!
thanks!!
You will need to adjust the red velvet recipe for a 10-inch pan. Please see the pan conversions on this page: https://www.browneyedbaker.com/conversions/. You’ll need to scale down the cake recipe accordingly.
thanks a lot!!:)
Made this for my daughter’s birthday cake. It turned out fabulous! Thank you for the recipe!
I noticed this posted when I contacted this person to remove one of my recipes from this site. I’m sure it happens to you all the time too but I don’t know if it annoys you as much as me when someone uses material without permission.
http://www.easykitchenrecipes.com/2013/01/red-velvet-cheesecake.html
I didnt read thru all comments so if I am repeating I apologize>>> do you think a box mix for the red velvet cake would suffice? I have used Duncan Hines before and it is really good…
Hi Gayle, I have never used a red velvet cake mix, so I can’t give you a definitive answer as to how it would compare to homemade. Of course I love to bake from scratch, but if you need a shortcut, I think it should work.
Hi Michelle,
I have tired quite a few red velvet recipes and have made you cupcake one before. How ever every time i make it the cake always turns out dense it rises in the oven then as it cools it squats. I have replaced my baking soda and my vinager. Is there something else that i could be doing wrong. I love RV cake and love to have it turn out just once. thanks
Hi Sabrina, If it rises then it’s definitely not your baking soda. Make sure that your cake is fully cooked through before you take it out of the oven. If it’s underdone in the middle, it can sink and become tough/dense instead of light and fluffy as it cools.
Hi Michelle,
I am a regular reader of your site. I have tried some recipes and all are success. I want to try this red velvet cake. I have a 10 inch round pan instead of 9 or 8 inch. Will it be good enought to do the 3/4 th of this recipe for each layer. Please help me as I have to do this for my husband birthday this weekend.
Hi Rams, I think that would work. Enjoy the cake and happy birthday to your husband!
Thank you so much for the reply Michelle.
one of family member is allergic to choco, is there a subtitute for it or can i just omit?
Hi Cindy, Red velvet traditionally has a hint of chocolate flavor, which is why the cocoa powder is included. You could omit it, and it would essentially just be a colored vanilla-flavored cake.
May I know what the boiling water is for? :)
For the water bath for the cheesecake. See step #3.
Want to try this for Christmas. Has anyone tried it making two separate cheesecakes? I’m thinking parchment paper in the bottom of the pans and halving the cheesecake recipe would work, but I don’t know how long to bake the smaller cheesecakes. I’m afraid to try cutting one in half.
I was wondering the same thing. I just made one cheesecake but nxt time I would make two. I would think the cooking time might be the same or a little under. I hope splitting the cheesecake works?!?!
This cake is soooooo goooood! Made it for my beautiful, lovely bride for her birthday. I broke it up into three days. So, not to much work each day. Wanted to post a picture of it but not sure if I can. It does look that good! Thanks Browneyedbaker.
Happy Birthday to your wife! What a wonderful treat for her!
This looks delicious! I just shared this recipe on my red velvet blog http://momelite.com/red-velvet-heaven/. I hope you don’t mind!
Here are the issues I came across with my amateurish attempt at this recipe.
1. Cutting a cheesecake lengthwise, and keeping it intact, was for me as impossibly difficult as it sounded. I refrigerated the cheesecake for six hours. I used a cake leveler to cut it (that was easy). When “we” (two person job) lifted the top half off to stack it, the spatula (which I sprayed with cooking spray to prevent sticking) lifted out a 3″ chunk of the center of the bottom half. Emergency triage “spackling” of cheesecake then ensued. Also, I ended up with the “ugly” bottom half of the cheesecake on the top, and the “pretty” top half of the cheesecake on the bottom. Bad planning on my part. Suggestion: either forget about cutting the cheesecake, or if having 4 layers are truly important to you, try freezing the cheesecake before cutting.
2. I took the short cut of using a Duncan Hines Signature boxed Red Velvet Cake which I had in the pantry. Like all boxed cake mixes with cocoa that I’ve used, the cake initially rose and then fell flat (maybe an inch thick, after removing the crown in the center). The edges shrank away from the 9″ pans. I ended up with two 8.25″ cakes that were smaller in diameter than the 9″ cheesecake. After stacking, I had to “trim” the cheesecake to fit the red velvet cake, as it started to crack across the top.
3. The frosting recipe calls for 5 cups of powdered sugar, and that’s what I used. That is a LOT of sugar. After tasting, I immediately googled “my frosting is too sweet” to find a way to rectify it. I ended up whipping and adding a second package of cream cheese, adding an eighth teaspoon of salt, and then re-mixing all the frosting. That cut the super-sweetness of the frosting.
Before serving this to my family at Thanksgiving lunch, I was prepared to post this comment, declaring this recipe an epic failure. But it wasn’t. My family really liked it. If I did it again, of course I would learn from my above mistakes, and I bet I’d have a less stressful experience.
THANKSGIVING 2012, THE YEAR OF THE STRESSFUL, NEAR EPIC FAILURE OF THE RED VELVET CHEESECAKE, WHICH DESPITE ITS CHALLENGES, MY FAMILY DEVOURED ALL THE SAME.
Is the butter used in the recipe unsalted or salted?
Hi Andrea, Unsalted.
I made this cake for my daughters birthday…it was a hit! A lot of work but well worth it, it tasted great and everyone loved it. The only thing I would recommend would be to bake 2 smaller cheesecakes instead of the one large one to cut in half. Cutting the cheesecake in half was no fun!
I really want to make this for my husband’s birthday next month – it combines his 2 favorite deserts! Have you ever frozen this cake? I know we won’t be able to eat all of it at once. What do you think?
You’re awesome. This is why…
Last Christmas I gave my baked-good-addicted-best-friend the gift of a baked good punch card. He gets to request a baked good every month (2 for his birthday month) that I must bake and deliver within that month. Boy, has he abused it. As the recipes requested become more and more complicated, I find myself combining multiple recipes to imitate extravagant creations he has seen in places such as the Cheesecake Factory.
This month’s request was a Red Velvet Cheesecake. After August’s adventure of trying to imitate the Factory’s Oreo Dream Extreme Cheesecake, I was (slightly) dreading putting this together. But, of course, when I googled the recipe who did it bring me to but my favorite chef of all time! I will be making this before October is through! Thank you for making my life a billion times easier!!
Sincerely,
An incredibly appreciative fellow brown eyed baker.
Michelle,
I’ve made the cake and ate a couple of pieces !! I have to know…how many calories did you calculate per slice?? I just have to know hahahahah
I’ll still make it again though…its wonderful!
Hi Karen, I didn’t do any calorie calculations, ha! I have no idea how many calories are in the cake. Ignorance is bliss when it comes to desserts for me! :)
Okay well, I’m not sure if it’s totally accurate, but I got 680 calories per slice…if you make 20 slices! (Yeah, totally unreal.) Because just from all the cream cheese, that’s already 4000 calories!
By the way, do you think this recipe (or half the recipe) would work out if I tried to make cupcakes out of them? But I think I’d have to bake the cake and cheesecake together…
You can use this recipe for red velvet cupcakes: https://www.browneyedbaker.com/2010/11/08/red-velvet-cupcakes-cream-cheese-frosting/. I’m not sure that it would work to bake the cake and the cheesecake all at once. You may still need to layer them.
I made this on Monday for my brother’s birthday & OMG, IT IS TOO GOOD. I calculated the calories and it’s terrifying how many there are haha! Thanks for the awesome recipe!
I made this cake for my boyfriend’s birthday a few weeks ago- it might very well have been the best cake I’ve ever made! :) Thank you for sharing the recipe!
Hi, is it possible to bake the red velvet cake in 1 pan and halve it instead of baking 2 pans? Thanks.
Hi Clare, No, there is too much batter to only put it in one pan, it would likely overflow.
I simply made 2 cakes instead of one. I large and one small…Yum!
This is a wonderful cake for the holidays and special occassions.
Thanks, I will try and see what happens!
I followed the recipe to a T..however when trying to remove the cheesecake from the spring foam pan it did not budge..are there any suggestions on making it easier to remove the cheesecake without it crumbling into pieces?
Danyale,
I would put a round piece of parchment paper at the bottom of the springform pan. I had the same problem after I cut it in half. I had to scrape and respackle. Maybe parchment paper would work. I wish the “Brown Eyed Baker” would offer a suggestion for this!
Karen
I used a very large pan-sized stainless steel spatula to remove the cheesecake from the pan. However, you can definitely use parchment paper as well!
Destinee,
If you read through the recipe, it says you have to refrigerate the cheesecake and then you have to split it in half to create the layers. Cut the cheescake right down the center witha sharp knife.
Karen
This recipe is a little bit confusing it calls for 1 recipe of the cheesecake but 2 recipe for the red velvet cake then why when putting it together it calls for 2layers of cheesecake and 4layers of red velvet
Hi Destinee, There are 4 layers total in the end. The 2 layers of red velvet cake that you baked, and then you take the cheesecake and slice it in half horizontally, so that you have 2 layers of cheesecake as well.
I made this recipe this past weekend for my cousins graduation party. The red velvet cake was a bit dry because it was already done when I took it out of the oven after only 25 minutes. And I’m wondering if this happens to you? It was overflowing from my springform pan when it was time to turn the oven off.
I tried to do something fancy with the frosting but gave up because it was melting. Great recipe although it’s probably 2000 calories a slice.
Hi Orangsugar,
I’m not sure why it overflowed out of your springform pan after only 20 min in the oven?? Maybe someone else would know why that happened. Was your oven temp too high?? As far as the icing melting….you definitely after wait until the cake is completely cooled before you ice it. I had to put the icing in the refrigerator to harden it a little be, this way it would spread easier. Yes, it is probably 2000 calories a slice hahah , but its not something you wanna eat everyday! but when you do….its so good.
The cheesecake was overflowing when I checked it, so around 45-55 minutes. I had the temp on 350 like the recipe says. Perhaps not so much overflowing but taller than the pan. I was thinking maybe it calls for too many bars of cream cheese? I’ve never come across a cheesecake that called for 4 bars. But it deflated after sitting in the oven.
The cake should take about 30 minutes, so it’s possible that they were done 5 minutes early, but if they were dry you might want to check your oven temperature to ensure that it’s correct and not running hot (an oven thermometer is a great investment). Also, you mentioned that you used a springform pan for the actual cake? Depending on the size, that could have altered how it baked. I’ve never made cake in a springform, only cheesecake. If you used 9-inch pans, they should not have overflowed.
Thanks Michelle!
Right after posting my comment I found the information in the text. Thanks for answering anyway!
I made the cake this past weekend for my daughter’s 17th birthday. It was a hit! The only thing that I was dissapointed about was that I think I added too much food coloring and my cake was and in the bowl it looked purple, but once baked it was just a very deep red. I would have prefered it lighter. Also, next time I will put parchment paper at the bottom of the spring form pan. Once you slice the cheesecake in half, the second half was hard to get off the pan. So I did a bit of spackling! Other than that, once done, it looked great and tasted great. Thanks!!
What pastry tip did you use to decorate?
Hi Li-Anne, Eeks, that was so long ago that I don’t remember the exact tip. They were definitely open star tips; the one for the bottom was likely a Wilton #22 or so (maybe a size or two larger). I may have used the same one on top, or another open-star with a larger opening. I’m sorry I can’t remember the exact one!
Hi, Im confused!
I’d love to make this cake, is it me, because I’ve read the whole recipe 2 times
When you put the whole thing together at the end, how do you get 2 layers of cheescake? you make one cheesecake in a spring form pan, but when you put the cake together it talks about the 2nd layer of cheesecake? Did I miss something….
Confused
Hi Karen, Refer to step #12 – there are instructions about slicing the cheesecake in half horizontally so there are two layers.
Hi,
The recipe looks wonderful, I was wondering if you are using a hand mixer or a heavy duty mixer such as a Kitchen Aid mixer? I don’t want to overmix my batter and you have a few times listed for mixing.
Hi Ferguson, For this particular recipe, I used a stand mixer.
I would really like to reblog your post (and picture) for Red Velvet Cheesecake on my website “Can’t Stay Out of the Kitchen.” But I don’t see a reblog pin on your website anywhere. Do you allow reposts from your site? If so, will you please provide instructions for me to reblog this to my site? Thanks for your consideration.
Teresa
Hi Teresa, You can write up your own blog post and the recipe, as you made it, on your site, and share a link back to this post. Thanks!
You saved the day!! Hooray!! Finally a recipe with good reviews!!
-Alaina
I just want to say that I made this cake for my daughter’s Snow white themed birthday party and it was a HUGE success. I wish I could post a picture the cake was so beautiful. I made everything the same except only made 1 layer of cheesecake. I got so many great comments on the flavor as well as the aesthic. Thank you so much for a great blog. Definitly the best cake I have ever made!
I blame The Cheesecake Factory for every pound I am overweight ;) I ALWAYS get the strawberry cheesecake. It’s simple and divine! I’ve tried several but this is hands down my favorite. I’m going to try this red velvet recipe for a baby shower. The mother to be loves red velvet cake. I’ll keep you posted how it turns out.
GAh! I am making this for my son’s birthday. I just made the cheesecake and had a water bath fail. First time cheesecake baker. Double wrapped with foil but water must have got in the cracks (obviously). Thought I had a decent quality springform pan, too. My question, the cheesecake still looks ok. I have it in the fridge firming. Will it still be ok to use? Or does the water destroy it? We can always just have red velvet cake, I guess.
Hi Susan, That has happened to me before, too. The crust can get a little soft, but I have never thrown it away – definitely still edible! :) And since there’s no crust I think you’re okay.
I made this for my family and everyone liked it! i didn’t have food colouring though, so I tried to use as much water as I thought it needed, and it worked well! I would make this again for sure
may I know how to achieve a flat top when baking a cake?
do we lower the temperature and increase the baking time? Because the temperature stated is the same is the temperature to bake the red velvet cupcakes. So I was wondering if the top of the cake will be flat or domed?
Thanks in adv!
Hi Nel, Usually all cakes have at least a slight dome to them when they are baked. Some folks use cake strips that you can wrap around a cake pan that supposedly keeps the top of the cake flat. For the most part, I think most times you see a flat cake, it’s because it has been manually leveled with a cake leveler or a serrated knife. This is what I usually always do.
This looks amazing! I have to make a cake for a birthday today at 7 she wanted red velvet cake or cheesecake, I don’t think I’ll have time to do this today but I’ve been trying to find a good red velvet cake recipe because i’ve made two practice cakes with another recipe and both turned out dry! so I found the one on your website and then this one and i’m debating if I should use the red velvet cake recipe you have or the one you have for this cheesecake. SO I was wondering which one is more moist?
Hi Paige, I’m not sure if you’re referring to the red velvet cupcakes or the red velvet whoopie pies? I used the same recipe for this cake and the cupcakes (just doubled the cupcake recipe). I think it’s great and very moist.
This is more of what I had in mind when I ordered red velvet cheesecake at a restaurant on Valentine’s night. Sadly, it was red colored cheesecake and I couldn’t find any of the cake part. It was pretty terrible and a miss. I should know better than to order a “special” dessert that they don’t usually serve. No time to perfect it. Now, what you put together is exactly what I wanted. I’m going sugar free for a while so it will have to wait for a special occasion.
I made this RedVelvet Cheesecake over the weekend.It was the best one I ever made.The cheesecake was so creamy,everyone enjoyed it. Love it,love it.I can’t tell you how many friends asked for the recipe. *****
Red velvet and cheesecake – two of the yummiest treats combined into one! Love this recipe and will definitely give it a go!
The result was the same as the picture! this is amazing!
i worked more then 7 hours on this cake but it was really amazing!
the cake tastes so good, but i must say it’s a little heavy.
after cutting the cheese cake ( i was veryyy sleepy ), it broke but i managed to put in on the cake as a “puzzle” but it doesn’t matter and no one could see it after putting all the cream! this will go to my secret recipe book =P. thank you!
I made this…it was…..AWESOME!! Thanks.
This is perfect for my husband’s birthday dinner party next weekend! Thanks!
Hi!
I’m from Brazil, and I never saw a red velvet cake here. It is so beautiful and looks so delicious.
I realy want try to prepare, but I never find here a red food coloring liquid (a good one), and buttermilk.
Did you know you can make your own Buttermilk!
One cup of regular milk and add one tablespoon of vinegar and mix it togheter. It is the exact same thing as buttermilk. I use it as a substitute all the time!
Karen
Yes, thank you for sharing!
I adore any cheesecake but especially NY Style. I have only had Cheesecake Factory 2x – once at the actual restaurant in Providence, RI and once in the frozen food aisle at Costco where I had a chocolate cheesecake of some kind. I think the first time I went to the restaurant we all shared a slice of something. It has been a few years and don’t remember what it was.
Anyway, NY Style Cheesecake is my favorite.
Oh my, look at those layers of cheesecake & red velvet!! I’m not a big fan of cheesecake but I’m sure I could get it down with all of that red velvet cake, yum!
I am so glad to hear I’m not the only one who loathes the menu at cheesecake factory. Too many choices just bogs me down. This cheesecakes though… there would be no other options in my mind. It looks outstanding.
OMG! I love that cheesecake there! I never thought to try it at home! Thanks for Sharing!
I agree, the Cheesecake Factory menu can definitely be overwhelming – and I often am too full to have cheesecake after their very generous main courses! We had the red velvet cheesecake one of those times, and shared a piece between three of us. It was amazing. I really like the look of your version – it looks every bit as good as theirs and I’m sure it tastes just as wonderful too!
Beautiful cake! I love red velvet! I made some red velvet cheesecake cookies this weekend and love them. This looks great!
I love what you said about the Cheesecake Factory. I am the same way! I love the options, but find it so hard to pick only one thing to order. They need samplers!
The Cheesecake Factory is only held alive by their massive stone pillars and their glowing case of mystery cakes. I’m with you on the intense menu. I just ask what the soup of the day is and order that. It’s not worth stressing over 30 pages of American food. Plus, that way I save room for dessert :)
This looks amazing! I have a question about the assembly though. How exactly did you get the cheesecake out of the pan/base without it falling apart? Maybe it’s easy and obvious, but I’m not sure how I would do it. I haven’t made very many cheesecakes though, so I’m sure there are tricks that I’m not familiar with! Thanks!
Hi Ginny, I have a large cake spatula like this one: http://www.amazon.com/gp/product/B000237LPC/ref=as_li_ss_tl?ie=UTF8&tag=broeyebak-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000237LPC. It definitely helps to lift and move cake layers, including the cheesecake. If you find it’s a little too difficult, you could always leave the cheesecake in tact and do three layers – red velvet, the whole cheesecake layer, then red velvet.
Is it best to remove the cheese from springform base after it has cooled on rack and before putting in the refrigerator? Do you remove from base at same time you remove the springform sides. I have made this cake several times but have not mastered the best way to get the cheese cake from the springform pan. Can I flip it out of the pan like other layer cakes?
Hi Andrea, I wait until it has cooled completely, you don’t want to move it before it’s completely set. No, I do not recommend flipping it out as the cheesecake will likely crack and break.
I never buy pre-made cheesecake no matter where I go, not when I can easily make it at home. I am excited to try this for Valentine’s. My fav cheesecake (I have cheesecake only once a year or less) is chocolate cheesecake with a classic sour cream layer on top!
I do love red velvet and this is going to be fun!!
Can you believe I have never ordered cheesecake from the Factory!? I didn’t realize the RVC I posted about recently was so similar. The two layers makes this extra special! looks irresistible.
That looks SO fantastic! I’ve only eaten at the Cheesecake Factory once, but I’ve seen so many of their recipes recreated that I now know I need to get there more often :)
OMG! My 2 favorite desserts in ONE! Be still my heart!
I’ve had this at CF and it’s to-die-for, so glad to have a recipe to try at home! Quick and silly question, but as I’ve never cut a cheesecake in half horizontally I’m imaging that it’s a mess! How do you keep it from crumbling or getting misshapen? Any tricks/tips?
Hi Jacquelyn, I have a large cake spatula like this one: http://www.amazon.com/gp/product/B000237LPC/ref=as_li_ss_tl?ie=UTF8&tag=broeyebak-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000237LPC. It definitely helps to lift and move cake layers, including the cheesecake. If you find it’s a little too difficult, you could always leave the cheesecake in tact and do three layers – red velvet, the whole cheesecake layer, then red velvet.
I tried to slice the cheesecake in 1/2, but it was too difficult so I just did the 3 layers. Can’t wait to give it a try tomorrow at a ladies gathering!
Please don’t let my hubby see this… It looks so fabulous, and I know that he will demand that I make it once a week for the next 3 months. :) Though, I may have to risk it and make it for him for Valentine’s Day!
What a beautiful and delicious cake! My husband would love this! Thanks for sharing this fabulous recipe for valentines day!
Oh dear Cupid, this looks sinfully delicious! This may just have to be my sweet treat for my hubby this Valentine’s Day!
Oh, and I totally know what you mean about the Cheesecake Factory. I’m the Queen of Indecisiveness and that + their loooong menu and long list of cheesecake options makes for a very hard decision making process!
Absolutely gorgeous! My husband would flip for this…I think I’ll try it for our anniversary next week. Thank you so much for sharing this!
As someone who sadly cannot eat cheesecake at the Cheesecake Factory (all are processed w/peanuts and nuts), I am over the moon excited about trying this at home!!
Love the colors! I love Chessecake factory and Red Velvet! I will have to try this! Thanks for sharing!
Jamie
Your recipe looks oh so delicious and your photos are outstanding! What a perfect Valentine’s Day dessert this would be!
Thanks for sharing!
Cheers,
Christi
I would much rather sit down with a giant slice of this baby than go to the Cheesecake Factory any day!
That is the most amazing thing I have ever seen. This needs to be done.
Oh my, red velvet and cheesecake. How lovely and decadent!
What a beautiful cake. Would love to sink my teeth in it right now for breakfast. I think I see my finger print in your cake sneaking some frosting.
I don’t have a Cheesecake Factory here, but I have eaten there before and always have a hard time picking something to eat. I am so indecisive when it comes to food I just want everything! As for my favorite cheesecake it would have to be either white choc raspberry or peanut butter & choc.
Oh my goodness gracious…this looks heavenly! I’ve been meaning to order this at the Cheesecake Factory, but we haven’t been there in a while…but a make-at-home recipe? Yes, please!
When I clicked on your post title via email, I literally thought cheesecake, but when I saw that it was a cake and cheesecake combined you won me over. I don’t like cheesecake, but the combo I think I could handle!! I will definitely give this cake a try!! My husband loves red velvet cake.
Amazing! If I make thischeesecake I am bound to eat the whole thing. I have yet to have red velevt cake, so I thought your cupcakes would be good to try for the first time. I am sure I will love it!!
What a beautiful birthday dessert!
I have only been to the Cheesecake Factory once, and sadly, did not order a piece of cheesecake :(
I loved this cake when I made it too. My absolute favorite.
So so pretty!! We don’t have a Cheesecake Factory around here (siiiiiigh) but I’ve bought the Red Velvet Cheesecake from Sams Club and it was amazing. I just know that yours is even better!!
That looks great, Michelle!
This might help you narrow your choices the next time you’re feeling overwhelmed. A few people have already taken on the task of trying each of Cheesecake factory varieties.
http://sweets.seriouseats.com/2011/06/best-cheesecake-at-the-cheesecake-factory-we-eat-entire-menu.html
Ooh, awesome resource, thank you!
Oh delicious! Today is my main squeeze’s birthday, as well. But unfortunately red velvet is not his thing. I know I’m going to save this for a debut at some point. It looks too good to pass up.
I totally understand about The Cheesecake Factory- too many choices! The Red Velvet Cheesecake is one of my favorites. I was trying to decided what type of cake to make for my Dad’s 80th birthday. I think I just figured it out. Thanks! ♥
I made this over the holidays. It not only looked great but tasted amazing! My whole family was very impressed. I love to bake and try new things and this turned out perfectly. I am even thinking of making it for my daughters graduation from college using her school colors. How do you think a purple velvet cheesecake cake sounds?
Do it!
Snickers is my personal favorite as well :)
What a beautiful cake. I’d dive right in.
This is absolutely beautiful!!
the pumpkin pie cheese cake, only offered seasonly, rocks my world
I love the Cheesecake factory, but I’ve never had their red velvet cheesecake. I am a sucker for their Godiva chocolate cheesecake though!
This looks gorgeous, the colors are stunning! I bet it juts melts in your mouth, too.
I don’t love cream cheese but I ADORE red velvet! This looks terrific!
This is heaven on a plate – everything I love encompassed into one stunning dish :)
Cheers
Choc Chip Uru
This looks incredible! I’ve bookmarked another red velvet cheesecake recipe from the latest Food Network magazine, but it’s a normal cheescake with a red swirl from the look of it. This one, however, combines two of my loves and must be made! Thanks!
The red velvet craze that’s been sweeping so many blogs the past week has been…awesome. This is no exception. Love it!
I still have this idea bookmarked from Erin’s Food Files! Need to make it soon…looks so good!
Yum! I feel the same way about the Cheesecake Factory – it’s so overwhelming that I usually DO order the same thing every time! Oh well. Luckily we now live where I don’t have to face that problem!
Thanks for the recipe – it’s beautiful!
I get the same thing too, I don’t even look at the meni…Parmesan crusted chicken
Hi!
I want to make this for weds. night. I was wondering if I could make the cheesecake in advance as well as the red velvet cake? And how many days? Is today too soon? I would assemble and make icing the day of.
Thanks so much and I can’t wait to try this! Looks amazing!
Yes, you can definitely make both in advance. I would store both in the refrigerator, wrapped with plastic wrap. I would probably do them two days in advance, at the most.
Excuse me, for the cheesecake layer, am I supposed to create one and then cut it into half, or make two layers, as in the assemble section it states to use 2 cheesecake layers but the recipe makes one?
Hi Julie, Yes, bake 1 cheesecake and then split it horizontally so you have two layers.
I did not split layer, but sandwiched it whole
between the 2 cake layers – yum!
Thanks so much for this recipe. I have tasted this at the cheese cake factory and wanted to make it for the longest time and had no idea what to do. Thanks again. Can’t wait to try it
I was wondering if you used a conventional or convection oven with the degrees?
Hi Michelle, I used a conventional oven.