Red velvet cake is an American cake with a red, light red, or dark red color. It is typically made as a layered cake covered with cream cheese frosting or roux. This cake, of American origin, dates back to the 19th century and is traditionally served at Christmas or Valentine's Day. It is made with buttermilk, butter, cocoa, vinegar, and flour. Beetroot or food coloring gives it its red color.

Our red velvet cheesecake recipe features two layers of moist red velvet cake, a layer of cheesecake, covered in a rich cream cheese frosting and topped with white chocolate shavings. This cake is a version of the famous red velvet cheesecake from The Cheesecake Factory. So, if you're a fan of red velvet or cheesecake, you absolutely must try this amazing recipe.

INGREDIENTS

For the cheesecake:

For two cakes:

8 eggs
250g of flour
60g of cocoa
250g of sugar
Red gel dye
A packet of baking powder

For the icing:

1/2 cup (120 ml) of cold heavy cream
1/2 cup (115 g) of butter, softened
2 cups (450 g) of cream cheese, room temperature
1 1/4 cups (160g) of powdered sugar
1 teaspoon of vanilla extract

For decoration:

White chocolate shavings

1. Make the cheesecake: Preheat the oven to 160°C (320°F). Wrap a 23cm springform pan tightly in aluminum foil and place it in a deep roasting tin.

2. In a large bowl, beat the mascarpone with the sugar at medium speed until smooth. Add the eggs, one at a time, beating after each addition. Add the hamnet, heavy cream, salt, and vanilla extract. Beat until smooth.

3. Pour the batter into the prepared springform pan. Pour boiling water into the drip pan so that the water comes halfway up the sides of the drip pan.

4. Bake in a preheated oven for about 45 minutes, until set. Turn off the oven, open the oven door, and let the cake cool inside for 30 minutes, then remove it from the oven. Let it cool completely on a wire rack, then transfer it to the freezer. Freeze until completely solid, at least 4 hours or overnight.

5. Make the red velvet cake: Whisk the egg whites until stiff peaks form, adding a pinch of salt. Once the whites are firm, add the sugar.

6. Then wait two minutes, add the egg yolks one by one and finish mixing by hand with the flour mixed and sifted beforehand with the yeast and cocoa and yeast.

7. Add the coloring and mix gently with a spatula.

8. Pour the batter into the prepared molds. Bake for 30 minutes, until a toothpick inserted in the center comes out clean.

9. Let the cakes cool in their pans on a wire rack for 10 minutes. Remove from the pans and let cool completely. Once completely cool, trim the tops of the cakes.

10. Make the frosting: In a large bowl, beat the mascarpone and butter with a paddle attachment. Add the powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.

11. Assembly: Place one cake layer in the center of a cake board. I add a bottomless aluminum pan. Spread a thin layer of frosting. Remove the cheesecake from the freezer. Place the cheesecake layer on top of the frosting layer, trimming the edges to fit (if necessary). Spread another thin layer of frosting, then the second layer of red velvet cake.

12. Spread a layer of frosting over the top and sides of the cake. Sprinkle white chocolate shavings over the top of the cake (optional). Crumble the leftover red cake topper (which I forgot to do!!) and decorate around and around the bottom of the cake.

13. Refrigerate for at least two hours before serving.

Remarks:

All the cake ingredients should be at room temperature
You can use all-purpose flour or cake flour
To make a larger red velvet cake, you can use the same recipe but in a 20cm mold.

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A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!

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