This is similar to the The Cheesecake Factory’s® version. It’s a little time consuming but totally worth the effort.
Ingredients
Buttercream Frosting
- 1 cup butter, at room temperature
- 1 cup shortening
- ¼ cup marshmallow cream
- 1 ½ teaspoons vanilla extract
- 5 cups confectioners' sugar, sifted
Cheesecake Filling
- cooking spray
- 4 (8 ounce) packages cream cheese, softened
- 1 ½ cups white sugar
- ¼ cup cornstarch
- 1 tablespoon vanilla extract
- 2 eggs
- 2 egg whites
- ½ cup heavy whipping cream
Red Velvet Cake
- ¾ cup buttermilk
- ¾ teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups white sugar
- ¾ cup canola oil
- 2 eggs
- 1 teaspoon white vinegar
- 1 teaspoon red food coloring
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Place a pan of hot water in the bottom of the oven.
Step 2
Line two 9-inch springform pans with aluminum foil; grease with cooking spray.
Step 3
Beat cream cheese in a bowl with an electric mixer until smooth, about 3 minutes. Add 1 1/2 cup white sugar and cornstarch; beat until smooth. Add 1 tablespoon vanilla extract. Beat in 2 eggs and 2 egg whites, 2 at a time, until batter is creamy. Add heavy cream; beat just until batter is free of lumps and fluffy.
Step 4
Divide batter between the prepared pans.
Step 5
Bake in the preheated oven until edges appear set, about 40 minutes. Turn off oven; leave cheesecakes inside for 1 to 2 hours. Chill until firm, at least 4 hours or overnight.
Step 6
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
Step 7
Whisk buttermilk and 3/4 teaspoon vanilla extract together in a small bowl.
Step 8
Whisk flour, cocoa powder, cinnamon, baking soda, and salt together in a separate bowl.
Step 9
Beat 1 1/4 cup white sugar and oil with an electric mixer until creamy. Whisk in 2 eggs, one at a time. Add vinegar and red food coloring; beat well. Beat in flour mixture in 3 additions, alternating with buttermilk mixture, until batter is smooth. Pour batter into the prepared pan.
Step 10
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool for 10 to 15 minutes in the pan. Invert onto a wire rack. Cut horizontally into 2 even layers. Chill until firm, at least 4 hours to overnight.
Step 11
Combine butter, shortening, and marshmallow cream in a large bowl; beat with an electric mixer on high speed until creamy. Add 1 1/2 teaspoon vanilla extract; beat until light and fluffy. Add confectioners' sugar 1 cup at a time, beating until frosting is smooth.
Step 12
Place 1 cake layer on a serving plate. Spread a thin layer of frosting on top; stack 1 cheesecake layer over cake. Spread a thin layer of frosting over cheesecake; repeat layers. Spread frosting over top and sides of cake.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 915 | |
% Daily Value * | |
Total Fat59g | 75% |
Saturated Fat26g | 129% |
Cholesterol149mg | 50% |
Sodium421mg | 18% |
Total Carbohydrate92g | 33% |
Dietary Fiber1g | 3% |
Total Sugars75g | |
Protein9g | |
Vitamin C0mg | 1% |
Calcium79mg | 6% |
Iron2mg | 10% |
Potassium148mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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