Where can i buy cheesecake factory red velvet cheesecake

Once again we’ve partnered with The Cheesecake Factory Bakery for another delicious limited time dessert. We present to you the Red Velvet Cheesecake. Featuring layers of red velvet cake, classic cheesecake, and rich cream cheese icing, topped with chocolate curls.  You may be wondering where Red Velvet Cake gets its lovely red hue.  It comes from the cocoa powder and the buttermilk in the batter.  There is a reaction between the two and the end result is the red color that we all know and love. We can’t wait for you to try it!

This copycat Cheesecake Factory Red Velvet Cheesecake Cake recipe is AMAZING! Wow your guests for Valentine’s Day, Christmas, Birthdays, and dinner parties!

Enjoy this Copycat Red Velvet Cheesecake Cake for a fraction of the cost. It costs about $20.47 to make the entire cake, and it serves 16. That’s just $1.28 per serving.

Two more fabulous cheesecake cakes for all-year-round enjoyment are my EPIC Buckeye Brownie Cheesecake Cake and Copycat Carrot Cake Cheesecake Cake recipes.

I have another fabulous copycat recipe for you today; Cheesecake Factory Red Velvet Cheesecake Cake!

The Cheesecake Factory is known for their fabulous, decadent cakes and cheesecakes. This Red Velvet Cheesecake Cake is one of my favorites to order there, but it’s a treat to have only once {or twice} a year.

If you love Cheesecake Factory’s Cheesecake Cakes, then check out my copycat Carrot Cake Cheesecake Cake. I served this cake at a dinner party, and everyone loved it, it was a real show-stopper! 

It’s a labor of love and completely worth it! The cheesecake layer between layers of red velvet cake topped with cream cheese icing is delicious and beautiful to look at. 

Ingredients and Cost

Per Serving Cost: $1.28

Recipe Cost: $20.47

• 32 ounces cream cheese – $7.48
• ⅔ cup granulated white sugar – $0.16
• 4 large eggs – $0.40
• ⅓ cup sour cream – $0.48
• ⅓ cup heavy whipping cream – $0.39
• 1 Tbsp & 3 teaspoons vanilla extract – $4.07
• 2 ½ cups all-purpose flour – $0.48
• 1 ½ cups granulated white sugar – $0.35
• 3 Tablespoons unsweetened cocoa powder – $0.30
• 1 ½ teaspoons baking soda – $0.02
• 1 teaspoon salt – $0.01
• 2 teaspoons white vinegar – $0.01
• 1 ½ cups vegetable oil – $0.72
• 1 cup buttermilk – $0.58
• ¼ cup red food coloring – $3.50
• 2 ½ cups powdered sugar – $0.72
• ½ cup unsalted butter – $0.80

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Instructions

1. Bake and cool the cakes. Trim them, so they’re level on top.
2. Place a cake layer on a cake stand, and top with your cheesecake layer (trim the cheesecake layer if needed).
3. Place the other cake layer on top of the cheesecake.
4. Cover with a thin layer of frosting, and chill for 30 minutes.
5. Cover with another layer of frosting.
6. Make white chocolate shavings.
7. Decorate the cake with white chocolate shavings. Chill the cake for 1 hour before serving.
8. Slice and enjoy it!

Storage Tips

SERVE: You can keep this cake at room temperature for about two hours before it needs to be refrigerated. 

STORE: Cover and store the cake in the refrigerator for 4-5 days. 

FREEZE: Wrap the cake in two layers of plastic wrap and foil. Freeze for up to one month. Thaw the cake at room temperature for 4-5 hours.

Recipe FAQ’s

How much is a Red Velvet Cheesecake Cake from Cheesecake Factory?

A piece of this cake at the Cheesecake Factory will run you anywhere from $6.95 to $9.95. With a little bit of time, you can make it on your own and have the whole cake for that price!

What is the difference between a red velvet cake and a regular cake?

Red Velvet cake is made by combining traditional cake ingredients such as flour, eggs, and vanilla. Also, it calls for cocoa powder, vinegar, and buttermilk. The additional ingredients turn the batter a dark red color that is oftentimes enhanced by adding red food coloring. A regular cake uses similar ingredients but does not usually include buttermilk and vinegar. 

More Desserts:

• Buckeye Brownie Cheesecake Cake
• Cannoli Cream
• Cannoli Cupcakes
• Chocolate Chip Cake
• Coconut Cupcakes with Coconut Swiss Meringue Buttercream
• Copycat Carrot Cake Cheesecake Cake
• Coconut Cream Cake
• Copycat Olive Garden Lemon Cream Cake
• Copycat Red Velvet Cheesecake Cake
• Lemon Lush
• Red Velvet Cupcakes
• Strawberry Shortcake Roll up Cake
• Pumpkin Whoopie Pies
• Red Velvet Whoopie Pies
• Pink Macarons

CHEESECAKE:

• 16 ounces cream cheese at room temperature
• ⅔ cup granulated white sugar
• pinch of salt
• 2 large eggs
• ⅓ cup sour cream
• ⅓ cup heavy whipping cream
• 1 teaspoon vanilla extract

RED VELVET CAKE:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated white sugar
• 3 Tablespoons unsweetened cocoa powder not Dutch process
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs at room temperature
• 1 ½ cups vegetable oil
• 1 cup buttermilk
• ¼ cup red food coloring two 1-ounce bottles
• 2 teaspoons vanilla extract
• 2 teaspoons white vinegar

CREAM CHEESE FROSTING:

• 16 ounces cream cheese at room temperature
• 2 ½ cups powdered sugar sifted lightly to remove any lumps
• ½ cup unsalted butter at room temperature
• 1 Tablespoon vanilla extract

FOR GARNISH:

• white chocolate for garnish, *see recipe notes*

PREP OVEN AND PAN:

• Move the oven racks to the middle and lowest positions. Place a large roasting pan on the lowest rack.

• Preheat the oven to 325 degrees F.

• Place a kettle of water on the stove to boil.

• Spray a 9-inch springform pan with cooking spray and line the bottom of the pan with parchment paper. Next, wrap the bottom of the springform pan in two layers of foil that cover the bottom and go up the sides of the pan. The foil will prevent the water from the water bath from seeping into the pan.

MAKE THE CHEESECAKE LAYER:

• In the bowl of a stand mixer, or a large bowl using a handheld mixer, add the cream cheese to the bowl. Beat the cream cheese until smooth and creamy.

• Add the sugar and salt and mix for 2 minutes, scraping down the sides of the bowl as needed.

• Add the eggs and mix until combined.

• Next, add the sour cream, whipping cream, and vanilla. Mix until the mixture is smooth and combined.

• Pour the batter into the prepared springform pan. And smooth the batter into an even layer.

• Place the springform pan in the roasting pan that's in the preheated oven. Carefully pour the water from the kettle into the roasting pan so that 1 inch of water surrounds the springform pan's sides.

• Bake for 45 minutes, or until the cheesecake is set to the touch and not jiggly.

• Remove the cheesecake from the roasting pan and set it on a wire rack to cool for 1-2 hours.

• Once cooled, move the cheesecake (still in the springform pan) to the freezer to freeze until frozen solid, about 2-3 hours or overnight.

MAKE THE RED VELVET CAKE LAYERS:

• Move the oven rack to the middle position and preheat the oven to 350 degrees F.

• Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). 

• In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.

• Add eggs, oil, buttermilk, food coloring, vanilla, and vinegar to the dry ingredients.

• On the lowest setting, use a handheld mixer to beat everything together until blended for about 1 minute.

• Scrape down the sides of the bowl and beat on medium-high for 2 minutes.

• Divide the batter evenly between the prepared pans. Smooth the batter into an even layer in each pan.

• Place both pans on the middle rack and bake for 30-35 minutes or until a toothpick inserted comes out with just a few moist crumbs.

• Place the cakes on a wire rack to cool for 10 minutes, and then run a knife around the pans' edges and invert the cakes onto the wire rack to cool completely.

MAKE THE CREAM CHEESE FROSTING:

• Use a handheld mixer on medium-high speed in a large bowl, beat cream cheese, powdered sugar, butter, and vanilla until creamy and smooth.

ASSEMBLE THE CAKE:

• Place a red velvet cake layer on your cake plate or platter.

• Remove the cheesecake from the freezer. Release the springform's sides from the pan.

• Remove the cheesecake from the bottom pan by sliding a knife under the parchment. Peel the parchment from the bottom of the cheesecake.

• See how the size of the cheesecake layer compares to the red velvet cake layers. If the cheesecake layer is larger, shave off some of its exterior to get it to the same size as the red velvet layers.

• Place the cheesecake layer on top of the red velvet cake layer that's on the cake plate.

• Top with the second red velvet cake layer.

FROST THE CAKE:

• Use a long, thin icing spatula to apply a thin crumb coat of frosting around the cake.

• Chill the cake in the refrigerator for 30 minutes, so the crumb coat sets.

• Frost the cake by adding a large dollop of frosting to the top of the cake. Use the same long, thin icing spatula to spread the frosting over the top of the cake. Try to make it as even as you can and let the excess spread down the sides.

• Frost down the sides of the cake.

• Garnish the cake with chopped chocolate chips or shaved white chocolate.

• Cover and chill the cake until ready to serve.

Serving: 1slice | Calories: 730kcal | Carbohydrates: 65g | Protein: 8g | Fat: 50g | Saturated Fat: 34g | Cholesterol: 135mg | Sodium: 471mg | Potassium: 161mg | Fiber: 1g | Sugar: 48g | Vitamin A: 1134IU | Calcium: 94mg | Iron: 1mg