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Red Velvet Cheesecake with Buttercream Frosting
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Prep Time:
45 minutes
Cook Time:
90 minutes
Total Time:
445 minutes
Decadent red velvet cake with creamy cheesecake layers and luscious buttercream frosting, reminiscent of The Cheesecake Factory®'s signature treat.
Ingredients:
  • cooking spray
  • 4 (8 ounce) packages cream cheese, softened
  • 0.25 cup cornstarch
  • 1 tablespoon vanilla extract
  • 2 egg whites
  • 0.5 cup heavy whipping cream
  • 0.75 cup buttermilk
  • 0.75 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 0.75 teaspoon baking soda
  • 1.25 cups white sugar
  • 0.75 cup canola oil
  • 1 teaspoon white vinegar
  • 1 teaspoon red food coloring
  • 1 cup butter, at room temperature
  • 1 cup shortening
  • 0.25 cup marshmallow cream
  • 1.5 teaspoons vanilla extract
  • 5 cups confectioners' sugar, sifted
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and place a pan of hot water in the bottom of the oven.
  • Prepare two 9-inch springform pans by lining them with aluminum foil and greasing them with cooking spray.
  • Using an electric mixer, blend cream cheese until smooth for about 3 minutes. Incorporate 1 1/2 cups of white sugar and cornstarch, mixing until smooth. Stir in 1 tablespoon of vanilla extract. Gradually add 2 eggs and 2 egg whites, two at a time, until the batter is creamy. Pour in heavy cream and mix until batter is lump-free and fluffy.
  • Pour the batter evenly into the pans.
  • Bake in a preheated oven until edges are set, around 40 minutes. Turn off the oven and let the cheesecakes sit inside for 1 to 2 hours. Chill until firm, at least 4 hours or overnight.
  • Begin by preheating your oven to a cozy 350 degrees F (175 degrees C). Then, generously grease and flour a 9-inch round cake pan.
  • Combine creamy buttermilk with a hint of rich vanilla extract in a small bowl, and whisk until smooth.
  • Combine flour, cocoa powder, cinnamon, baking soda, and salt in a separate bowl and whisk together until well mixed.
  • Cream together 1 1/4 cup white sugar and oil using an electric mixer until creamy. Gradually whisk in 2 eggs, one at a time. Stir in vinegar and red food coloring until well combined. Mix in flour mixture in 3 parts, alternating with the buttermilk mixture, until batter is smooth. Transfer batter into the prepared pan.
  • Bake in the preheated oven for about 50 minutes until a toothpick inserted into the center comes out clean. Allow it to cool for 10 to 15 minutes in the pan before inverting onto a wire rack. Slice horizontally into 2 even layers, then refrigerate until firm for at least 4 hours or overnight.
  • In a large bowl, mix together butter, shortening, and marshmallow cream until creamy using an electric mixer on high speed. Blend in 1 1/2 teaspoons of vanilla extract until light and fluffy. Gradually add confectioners' sugar, 1 cup at a time, beating until the frosting is smooth.
  • Start by assembling the cake. Begin with placing one cake layer on a serving plate. Gently spread a thin layer of frosting on top of the cake. Next, carefully stack one cheesecake layer over the cake. Continue by spreading another thin layer of frosting over the cheesecake. Repeat this layering process. Finally, generously spread frosting over the top and sides of the entire cake.

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