The first step is to make the plain Cheesecake and chill it completely before assembling. Make the cheesecake batter following the directions given in the recipe. Instead of making one thick cheesecake, divide the cheesecake batter between two prepared 9 inch springform pans. Reduce the baking time, and bake the two cheesecakes for 40-45 minutes, or until the sides are set and a little puffy and the center is slightly jiggly. They will firm up during cooling. Continue to follow the directions, and chill for at least 4 hours or overnight.
Cheesecake:
4 packages (8 ounce each) cream cheese, softened
1 1/2 cup sugar
1/4 cup cornstarch
1 Tbsp vanilla
2 large eggs
2 egg whites
1/2 cup heavy cream
- Preheat oven to 350 degrees F. Place pan of hot water in bottom of oven.
- In a mixing bowl on medium speed, beat cream cheese until smooth ~ about 3 minutes. Scrape down sides.
- Add sugar and cornstarch and beat again, scraping a few times. The mixture should be smooth.
- Add vanilla, eggs and egg whites 2 at a time. Beat until creamy.
- Slowly add the cream and beat only enough so there are no lumps and the filling is nice and fluffy. Scrape as needed.
The second step in making The Cheesecake Factory's Red Velvet Cheesecake is making the cake layers. Mix one batch of the Red Velvet Cake batter according to directions. Spray or butter one 9 inch round cake pan, and bake at 350 degrees for 30-40 minutes, or until tooth pick comes out clean. Cool cake layer 10-15 minutes before loosening, then remove from the pan, cool completely and chill for a few hours. Carefully slice through the red velvet cake layer horizontally, making sure to cut into two evenly sized layers. Freeze cake layers for at least four hours or overnight.
Red Velvet Cake:
3/4 cup buttermilk
3/4 teaspoon vanilla
2 cups all-purpose flour
2 Tablespoons dark Dutch process cocoa powder
1 teaspoon cinnamon, ground
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup sugar
3/4 cup canola oil
2 large eggs
1 teaspoon vinegar
1 teaspoon red food coloring, or 1/8 teaspoon of Wilton red gel cake color
- Preheat the oven to 350 degrees F.
- In a small bowl, whisk buttermilk and vanilla, and set aside.
- Blend flour, cocoa, cinnamon, baking soda and salt together in another bowl, and set aside.
- Cream the sugar and oil together on medium - high speed in a large bowl fitted with a whisk attachment. Add one egg at a time and whisk. Add vinegar and food coloring or gel, and beat the batter well.
- With mixer on low - medium speed, add half the flour and cocoa mixture to the batter, alternating with the buttermilk, and scraping as needed between additions. Mix until batter is nice and smooth with no lumps.
- Pour the batter into the prepared pan, or divide evenly between the cupcake tins. If the recipe is to be doubled for a 9 - inch double layer round cake, pour equal amounts of batter into buttered or sprayed pans. Otherwise, prepare 24 cupcake tins with liners.
- Bake cake for 30 - 40 minutes, or until a pick comes out clean. Bake cupcakes for approximately 20 - 25 minutes or until tops spring back when lightly touched.
- Cool square cake and cupcakes completely on wire racks before frosting or freezing.
- Cool round layers 10 - 15 minutes before loosening, then remove them from the pans, and cool completely.
- At this point, the cake, layers and cupcakes can be wrapped and frozen for later use.
Frosting:
6 ounces cream cheese, softened
4 Tablespoons butter, softened
4 Tablespoons solid shortening
2 cups confectioners' or powdered sugar
1 teaspoon vanilla extract
1-2 Tablespoon milk, if necessary
- Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat softened cream cheese, butter and shortening together on medium speed until creamy.
- Add confectioners' sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.
- Turn mixer to low, add vanilla and beat again, adding milk only if needed for proper spreading or piping consistency. Cover bowl with damp towel until ready to use.
Assembly:
- Carefully remove chilled NY Style Cheesecake layers from springform pans. Place one Red Velvet Cake layer on a pretty serving plate, and spread with a very small dab of frosting for the "glue". Top with one cheesecake layer, and another dab of frosting. Repeat with remaining Red Velvet Cake layer, frosting, then top with the last cheesecake layer. Chill the cake while getting the frosting ready.
- Place 1 cup of Buttercream Frosting in a large pastry bag fitted with a large star tip. Frost the Red Velvet Cheesecake with an offset spatula, smoothing top and sides, being careful not to rip the cake up resulting in crumbs in the frosting. Using the filled pastry bag, pipe a border of frosting all around the edge of the cake top. If desired, pipe 12-16 equally spaced rosettes on top.
- Chill Red Velvet Cheesecake until time to plate and serve. Cover and refrigerate any leftovers. Serve with raspberry coulis (sauce) if desired. Yields 12-16 slices.
