Tuesday, December 29, 2009

Red Velvet/White Chocolate Cheesecake

My little experiment at making a replica of The Cheesecake Factory's delectable dessert turned out quite yummy if I do say so myself! The cheesecake was wonderful, the red velvet layers were moist and the icing was just rich enough to blend it all together perfectly! In fact, my sister asked me to make one for her birthday...which just happens to be the day after Christmas...but there wasn't time so she had to settle for Holy Cow Cake instead.

If you plan to try it out, just be sure to give yourself enough time to get it all done. The cheesecake has to stay in the oven AFTER it's finished baking and then transfer to the fridge overnight so it can "settle" and rest and blend its flavors together. Or whatever it is that cheesecakes are supposed to do. This obviously isn't a dessert you'll be flinging together on the spur of the moment, but it will definitely knock the socks off of your friends. It's really pretty, too. (Keeping in mind that I'm not a food photographer, my sister took this pic and please excuse the bottle of water and package of Snickerdoodle coffee.)

Red Velvet/White Chocolate Cheesecake


1 1/2 lbs cream cheese (three 8 oz packages)
1 1/3 cups sugar
5 eggs
8 oz. sour cream
1/4 cup plain flour
2 tsp. vanilla
2 tsp. lemon juice
1/3 cup white chocolate chips

1. Prepare springform pan by buttering. Preheat oven to 350. Allow all ingredients to come to room temperature (including the eggs for red velvet cake and the ingredients for the icing.)
2. In a regular mixing bowl, beat cream cheese on low speed until fluffy.
3. Add sugar, a little at a time, beating well on low speed in between. Don't forget to scrape down the sides of the bowl.
4. Add eggs, one at a time, beating well on low speed in between.
5. Add remaining ingredients and mix well (on low speed, of course.)
6. Melt white chocolate chips in microwave, stir well, and then pour into mixture. Mix well.

Pour into springform pan and bake for 1 hour 15 minutes. After baking, turn oven off, open door and let cheesecake rest for 1 hour. Then put into fridge and let it set for several hours or overnight if possible.

Red Velvet:

2 1/2 cups sifted cake flour
2 tbsp. unsweetened cocoa powder
1 tsp. salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs (at room temperature)
1/2 tsp. red gel paste food coloring (or one bottle red food coloring)
1 tsp. vanilla
1 cup buttermilk
1 1/2 tsp. baking soda
2 tsp. white vinegar

Preheat oven to 350. Grease and flour two round (8 or 9 in) cake pans.

1. In regular mixing bowl, sift together flour, sugar, cocoa and salt.
2. In separate bowl, whisk together all wet ingredients until well combined.
3. Add dry ingredients, a little at a time, beating on medium speed until well blended.
4. Pour into two prepared cake pans (evenly) and bake 25-30 minutes.
5. Remove from oven and cool on rack.
6. If your cakes are rounded on top, you will need to carefully level the tops with a cake leveler or sharp knife so that they layers will go together nicely.


1 stick margarine
1 eight oz. package cream cheese
1 twelve oz. container of whipped topping (I used Cool Whip)
1 tsp. vanilla
1/3 cup white chocolate chips, melted
1/2 cup sugar

1. All ingredients should be at room temperature before beginning.
2. Beat cream cheese and margarine together until smooth and creamy.
3. Add whipped topping and combine well.
4. Add remaining ingredients and mix well.
5. Refrigerate until ready to put cake together.

Putting it all together:

1. Carefully remove cheesecake from springform pan. If necessary, using a sharp knife, trim the "rind" from top edges so it will fit nicely into layers.
2. Ice the top of the first layer of red velvet cake.
3. Place cheesecake on top of first red velvet layer and add a little icing.
4. Place second red velvet layer on top of cheesecake layer.
5. Ice the cake VERY carefully. You don't want to get the icing all crumby...it won't make for a pretty cake.
6. After icing, sprinkle white chocolate chips over top. Or you could make white chocolate curls if you want. Make it really pretty! It's going to look great when you cut a slice!

This cake was a lot of work, but it was WORTH IT! I will either make it once a year for Christmas or...or let people order it and charge them a fortune! :) Just kidding.

I think.

1 comment:

Chelsea Gour said...

Thanks for the recipe. I'm planning to try it out! But, what is a Holy Cow Cake???