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 on the Cheesecake Factory's decadent version, this unforgettable cheesecake recipe is perfect for Valentine's Day, date night in, or just because.
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?!?
Cheesecake Factory Copycat Recipe
This beauty originated at the Cheesecake Factory, where all incredibly decadent cheesecakes are born into existence.
For a long time, Oreo cheesecake reigned supreme for me, then I tried some different varieties and 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 - 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. I was so excited to make my own homemade version finally!
A previous version of this cheesecake recipe featured all 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, double the cheesecake layer, and once it has been chilled, slice it in half horizontally and alternate layers with the red velvet cake.
Important Ingredients
While many of the ingredients for the cake and cheesecake are pantry and refrigerator staples (flour, sugar, eggs, etc.), there are a few important ones to make note of:
For the Cheesecake
- Cream Cheese – For the cheesecake layer. Use full fat cream cheese to ensure the cheesecake is rich and creamy.
- Heavy Cream – This softens the texture of the cream and cheese and adds a little moisture. It is sometimes also called heavy whipping cream. You can substitute half and half or whole milk if necessary.
For the Cake Layers
- Cocoa Powder – Use unsweetened, natural cocoa powder here. We want to avoid Dutched since it has already been alkalized.
- Vinegar - The reaction of the vinegar with the buttermilk helps to pull out the red hue in the cocoa powder. For this recipe, we use white vinegar, but you could also substitute apple cider vinegar.
- Buttermilk - Using soured milk is a key component of red velvet cake batter, as the acidic liquid is needed to combine with the baking soda and cocoa powder to get the rise and texture right. You can substitute sour cream or plain Greek yogurt.
- Baking Soda - This works magic with cocoa powder and buttermilk to get a beautiful rise and tender crumb.
- Red Food Coloring - We want to boost that beautiful red color! If you prefer to use gel food coloring, substitute 1 teaspoon gel food coloring and add about 1 tablespoon of water.
How to Make Red Velvet Cheesecake
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 will want to make the cheesecake first to ensure it sets and cools in time. I would plan to make the cheesecake layer at least one day in advance. Here is the cheesecake-making process:
Step #1: Spray a 9-inch springform pan with non-stick cooking spray and line the bottom with parchment paper (pre-cut parchment rounds are so handy for things like this!).
Step #2: Beat the cream cheese, sugar, flour, and salt until the mixture is creamy with no lumps. Add the heavy cream and vanilla, then the eggs, one at a time.
Step #3: Pour the filling into the pan and bake until the cheesecake is set and does not jiggle (40 to 55 minutes). Remove from the 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 this recipe, I doubled the recipe for my Red Velvet Cupcakes and used the batter to make two 9-inch cake rounds. A quick overview:
Step #1: Preheat the oven to 350 degrees, then grease two 9-inch cake pans, line the bottoms with parchment paper, grease the parchment paper, and then coat the pan in flour, tapping out any excess.
Step #2: Using a stand mixer or a large bowl with a hand mixer, cream the butter and sugar together, then add the egg and beat until well incorporated.
Step #3: In a separate bowl, combine the cocoa powder, vanilla extract, and red food coloring, which will make a thick paste. Add it to the batter and mix until combined.
Step #4: On low speed, alternate adding the buttermilk and flour, then beat on high until smooth.
Step #5: On low speed again, add the salt, baking soda, and vinegar. Beat on high until the mixture is completely combined and smooth.
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Step #6: Divide the batter evenly between the two cake pans and bake for about 30 minutes or until a thin knife inserted in the center comes out clean. Cool in the pan for 10 minutes then remove the cakes from the pans and place on a cooling rack to cool completely.
Note: You can also use a red velvet cake mix and prepare according to the package directions for two 9-inch cake layers.
Cream Cheese Frosting
I use my favorite cream cheese frosting to cover this beautiful dessert:
Step #1: 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.
Step #2: 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.
Assembling the Cheesecake
Now that you have all of the components made for 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 and 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!
- Press red or pink sprinkles into the sides of the cake, or garnish the top with them.
When you are ready to serve, dish out your slices as is or with a side of whipped cream.
Make-Ahead Instructions
This is a perfect dessert to make ahead of time! Each of the components can be made in advance, and the whole red velvet cheesecake is best when chilled for at least 4 hours or overnight before serving.
- Cheesecake Layer: This can be wrapped tightly in plastic wrap, then in foil, and frozen for up to 3 months.
- Cakes: Once the cakes have cooled, wrap them tightly in plastic wrap and refrigerate for up to 3 days.
- Frosting: This can be made up to 2 days in advance and stored in the refrigerator in an airtight container.
How to Store the Finished Red Velvet Cheesecake
Keep this cheesecake in an airtight container (or wrapped in plastic wrap) in the refrigerator for up to 5 days. Let sit at room temperature for 20 to 30 minutes before serving.
Freezing Instructions
This freezes very well! You can freeze any or all of the components, or freeze the entire assembled cheesecake:
- To Freeze the Cake Layers: Allow the cakes to cool completely and then wrap them tightly in plastic wrap and store them in the freezer for up to 3 months. Move the wrapped cakes to the refrigerator the night before you plan to use them.
- To Freeze the Cream Cheese Frosting: The cream cheese frosting can be kept in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight; allow to come to cool to room temperature, and then stir vigorously with a rubber spatula before spreading or piping.
- To Freeze the Whole Cheesecake: Wrap it tightly with plastic wrap and then cover it with foil. Freeze for up to 1 month. Thaw in the refrigerator overnight. You can also wrap individual slices in plastic wrap, then place in a ziploc freezer bag and thaw in the refrigerator overnight or at room temperature for about 30 minutes.
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
If you make this red velvet cheesecake 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 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 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.
- Cocoa Powder - Use unsweetened, natural cocoa powder. We want to avoid Dutched since it has already been alkalized.
- Cream Cheese - For both the cheesecake layer and the frosting, use full fat cream cheese, otherwise you can have a watery consistency.
- Food Coloring: If you prefer to use gel food coloring, substitute 1 teaspoon gel food coloring and add about 1 tablespoon water.
- Make-Ahead Tips: I highly suggest making the cheesecake at least one day in advance of serving 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. The frosting can be made up to 2 days in advance and stored in the refrigerator in an airtight container.
- Storing: Keep this cheesecake in an airtight container (or wrapped in plastic wrap) in the refrigerator for up to 5 days. Let sit at room temperature for 20 to 30 minutes before serving.
- To Freeze the Cake Layers: Allow the cakes to cool completely and then wrap them tightly in plastic wrap and store them in the freezer for up to 3 months. Move the wrapped cakes to the refrigerator the night before you plan to use them.
- To Freeze the Cream Cheese Frosting: The cream cheese frosting can be kept in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight; allow to come to cool to room temperature, and then stir vigorously with a rubber spatula before spreading or piping.
- To Freeze the Whole Cheesecake: Wrap it tightly with plastic wrap and then cover it with foil. Freeze for up to 1 month. Thaw in the refrigerator overnight. You can also wrap individual slices in plastic wrap, then place in a ziploc freezer bag and thaw in the refrigerator overnight or at room temperature for about 30 minutes.
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 original recipe was published in February 2012.
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!