Red Velvet Cheesecake!! A silky Vanilla Cheesecake sandwiched between two fluffy and moist Red Velvet Cakes, iced in a White Chocolate Cream Cheese Buttercream, topped with a Dark Chocolate Ganache and more Cheesecake.

I’m sorry I’ve been a bit quiet for the last two weeks, life has been getting in the way! Will you accept my big Red Velvet Cheesecake apology?

This is no ordinary Red Velvet Cheesecake this is a Birthday Red Velvet Cheesecake! The pressure was on this week as it was one of my best friends birthdays 😱! My friends are unfortunately force fed my cheesecakes on a weekly basis, so this one had to be bigger and better than any cheesecake I’ve attempted before!

I’ve wanted to make a Red Velvet Cheesecake ever since my close friend who is travelling around America posted a picture of a slice from The Cheesecake Factory on her Instagram (I’m so unbelievably jealous). I just needed the perfect opportunity to make such a humongous cake, and I think you’ll all agree that a bestie’s burffffday is the perfect occasion!

Normally making cakes I get stressed out because it involves the dreaded oven 😖. But, I was totally chilled out making this Red Velvet Cake because I’ve made it numerous times (minus the cheesecake filling). This recipe can be used to make a normal Red Velvet cake with out the Cheesecake layer and will taste just as amazing.

Some useful tips for storing the cake and keeping it lovely and fresh. Some tips may seem obvious such as, it needs to be kept in the fridge because of the Cheesecake layer. To prevent it from drying out in the fridge, keep it in a container or loosely wrap it in cling film once the cake has been cut. Also, use margarine not real butter in the Red Velvet Cake mixture. Using real butter will harden the cake once it’s been kept in the fridge and it won’t remain moist and fluffy (trust me I’ve learnt the hard way).

To make my copycat version (of what I imagine The Cheesecake Factory’s Red Velvet Cheesecake tastes like) you will need, an 8inch loose-bottom tin (if you have more than one that’s perfect!) 3 piping bags, a spatula, pallet knife/ buttercream smoother, and a large star nozzle (I used this).

Ingredients

For cheesecake layer:

400 grams of soft/cream cheese

125 grams of icing sugar

1 tsp vanilla extract

350 ml double cream

For red velvet cake:

225 grams of self raising flour

2 tbsp of cocoa powder

1 tsp baking powder

284 ml buttermilk

1/2 tsp extra red sugar flair food colouring

120 grams of stork margarine, room temperature

300 grams of caster sugar

50 grams of dark chocolate, melted

2 large eggs, room temperature

1 tbsp vanilla extract

For cream cheese frosting:

200 grams soft/cream cheese, room temperature

75 grams of unsalted butter, softened

2 tsp vanilla extract

350 grams of icing sugar

100 grams of white chocolate

For decoration:

75 ml double cream

100 grams dark chocolate, finely chopped

200 grams soft/cream cheese

2 tbsp caster sugar

1 tsp vanilla

200 double cream

red and gold sprinkles

Method

Step 1: First you need to make the cheesecake layer as it needs 4-5 hours to set firm enough to hold a cake layer. Place the cream cheese, icing sugar and vanilla into your mixer, using the whisk attachment mix on a low speed, until thoroughly combined. Next add the double cream, and whisk on a medium-high speed, until the mixture is thick enough to hold itself. Scoop into a lined loose-bottom tin, use a spatula to make it as level as possible. Place in the fridge for 4-5 hours.

Step 2: Once the cheesecake has set preheat your oven to 160C. In a small bowl mix together the buttermilk and extra red food colouring, and set aside. In a separate bowl mix together the cocoa, self raising flour and baking powder, set aside for later.

Step 3: Put the stork margarine and caster sugar into your mixer, use the beater attachment, and mix on a medium-low speed until fluffy. Next, remove the bowl from the mixer, using a spatula add the dark chocolate and mix together quickly. Then, return the bowl to the mixer, add an egg one at a time, mixing on a medium speed. Whilst it’s still mixing add the vanilla.

Step 4: Remove the bowl from the mixer, sieve a third of the dry mix and pour a third of the buttermilk into the bowl at a time, and beat together.

Step 5: If you only have one tin, like I do, you will need to remove the cheesecake from the tin and place on a baking sheet over a flat plate. Weigh out half of the red velvet cake mix, and place into a well greased and lined tin, bake for 30-35 minutes, or until a knife/skewer comes out clean from the centre. Remove the cake from the tin and place on the cooling rack. Repeat this for the second half of the mix.

Step 6: When the cake is completely cooled (and I mean completely cooled), make the cream cheese buttercream. Place the softened butter, cream cheese and vanilla into your mixer, using the beater attachment, beat together on a medium high speed, until thoroughly combined. Remove the bowl from the mixer and fold in the icing sugar a little at a time, using a spatula. Finally add the melted chocolate and stir together quickly, using a spatula. Place in the fridge for 5-10 mins, whilst you assemble the cake.

Step 7: Place one cake on top of the cheesecake and then place your cake board on top of the cake upside down, then flip it over. Place the other cake on the top.

Step 8: I find it easiest to pipe the frosting around the cake, but if you don’t want to use a piping bag you can use a spatula. Use a pallet knife or scraper to smooth the frosting. If you don’t own either of these use a long ruler! Plop the rest of the frosting on top of the cake, use a pallet knife to smooth it round. Place in the fridge whilst you make the ganache and cheesecake topping.

Step 9: To make the ganache, finely chop the chocolate and place into a small bowl. In a small sauce pan, on a medium heat, bring the cream to the boil, remove from the heat and immediately pour over the chopped chocolate. Cover the bowl with a plate and leave for ten minutes. Remove the plate and stir the cream and melted chocolate together until all the lumps have gone. Pour the ganache into a piping bag.

Step 10: Snip the end of the piping bag off and pipe the ganache around the edge of the cheesecake to create a drip effect. Then place the cream cheese, vanilla and sugar into the mixer, mix on a medium speed until thoroughly combined. Next add the double cream and whip until thick enough to pipe and hold shape. Scoop the cheesecake mix into a piping bag with the large star nozzle and pipe large stars all over the top of the red velvet cheesecake. Then go overboard with sprinkles of your choice!

I hope you enjoy this recipe. If you don’t want to go two weeks from hearing from me ever again follow me on:

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Enjoy

B x