Posted by Grace Massa Langlois on Friday, 9th November 2012

We celebrated Liana’s (my daughter) 21st birthday this week and I wanted to prepare an extra special birthday cake. Liana’s usual request is my typical Red Velvet Layer Cake. Typical wasn’t working for me this time especially for this momentous occasion (21, wow, time is slipping away much too quickly!) I was hoping for exceptional. And I found it at The Cheesecake FactoryUltimate Red Velvet Cake Cheesecake.

A photo taken looking down on Red Velvet Cheesecake displayed on green cake plate decorated with Vanilla Bean Swiss Meringue Buttercream rosettes.

We don’t have a Cheesecake Factory in our area and even if we did I’d want to make my own version (but I thank you Cheesecake Factory for the inspiration). In my opinion nothing beats a homemade birthday cake especially when it’s prepared with heaping handfuls of love.

A photo of a slice of Ultimate Red Velvet Cake Cheesecake displayed on a white dessert dish with a gold rim.

I prepared the first heavenly 4-layer cake to serve at Liana’s birthday dinner, which we celebrated on Sunday. I prepared Cream Cheese Frosting and decorated the cake with white chocolate curls. We enjoyed the first cake so much I prepared a second.

A cropped photo of Red Velvet Cake Cheesecake decorated with Vanilla Bean Swiss Meringue displayed on a green cake stand.

I frosted the second cake with Vanilla Bean-Swiss Meringue Buttercream. It may not be the typical frosting for Red Velvet Cake but in this case it works because the cake already has two layers of cheesecake and truth be told, I much preferred the second cake.

A photo of a slice of Red Velvet Cheesecake on a white dessert dish with the whole Red Velvet Cake Cheesecake with slice removed on green cake stand displayed in behind.

Lately I’ve stayed away from frostings prepared with confectioner’s sugar, I find them far too sweet. And according to my sister, Anna, achieving the perfect pipeable Cream Cheese Frosting is nothing short of a miracle. I do need to set aside some time to test a Cream Cheese Swiss Meringue recipe; I’m hoping to find the perfect balance between butter and cream cheese to achieve a pipeable frosting.

A photo taken slightly looking down on Red Velvet Cheesecake decorated with Vanilla Bean Swiss Meringue Buttercream rosettes displayed on green cake stand.

If I don’t find the perfect balance soon, my sister may not have any hair left. I think Anna’s negativity rubbed off one me because, for the first time, I had issues preparing the frosting too, it wasn’t as thick as I would’ve liked. Unfortunately the kitchen was on the warmer side and I may have beaten the cream cheese a little longer than usual. Things like this happen especially when you’re trying to do too many things at once.

A photo of two slices of Red Velvet Cheesecake displayed one behind the other on gold-rimmed white dessert dishes.

A couple of recommendations, one, make sure to set aside a couple of days to prepare the cake, and two, the freezer is your best friend. It’s very difficult to assemble the cake if the cheesecake layers are too soft; it’s best to freeze the layers overnight until they are completely firm. The red velvet cake is quite moist and with handling the layers can easily split in half. I found it much easier to assemble when the layers were chilled in the freezer until firm, trimming the cakes was a breeze too.

A photo of Red Velvet Cheesecake Cake decorated with Vanilla Bean Swiss Meringue Buttercream rosettes on green cake stand displayed with gold-rimmed white dessert dishes and cake knife.

Oops, one more recommendation, if you only have one springform pan, do not bake the cheesecake and try to cut the cake in half after baking, it will be a nightmare. If you assemble the pans as I’ve instructed you can slide the first baked layer quite easily off the base onto a cardboard cake round after cooling freeing up the pan to bake the second cheesecake.

A photo of Red Velvet Cheesecake Cake decorated with Vanilla Bean Swiss Meringue Buttercream rosettes with a slice removed displayed on green cake stand.

A quick mention, I was concerned that the cake layers may not match up perfectly with the size of the cheesecake layers because I’ve found that standard-sized baking pans can vary slightly in size, and cakes also shrink when cooling therefore I baked the red velvet cake layers in 25-cm (10-inch) pans. Please keep in mind that although the recipe may seem daunting with all the steps if you tackle the cake in stages the end result is definitely worth the extra effort.

A close-up photo of a slice of Red Velvet Cheese Cake on gold-rimmed white dessert dish with another slice displayed in behind.

I’ve made many mousse layered cakes in the past but it never occurred to me to layer with cheesecake. If you’re entertaining over the holidays it’s the perfect dessert, your guests will definitely be impressed. And it’s the type of dessert you can make ahead of time and store in the freezer. Remove day of serving, prepare frosting, decorate and enjoy!

I’m already thinking of different flavour combinations (chocolate and more chocolate comes to mind) and I’ll definitely be preparing a few variations to store in the freezer for entertaining over the holidays.

Happy Weekend!

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Recipes, Ricette di Base, Torte

Comments (17)

17 Responses to “The Ultimate Red Velvet Cake Cheesecake”

  1. ela Says:

    Another winner creation from you. Happy 21st Birthday to your daughter. May I know if you had to cut the cake to be even with the cheesecake size.

  2. Grace Says:

    Hi Ela, I baked the cakes in a 25-cm (10-inch) and trimmed afterwards to match cheesecake layers.

  3. Mihaela Says:

    It looks gorgeous ! I`m wondering how you made those beautiful flowers above the cake ?
    So simple and so beautiful !
    Good work !
    Mihaela (Romania-Europe)

  4. Grace Says:

    Mihaela those are simple swirls using Wilton 1M tip, very similar to when frosting cupcakes. You must try, you won’t believe how easy they are.

  5. Kristi @ My San Francisco Kitchen Says:

    What a beautiful, beautiful cake!!

  6. Grace Says:

    Thanks Kristi!

  7. Lauren at Keep It Sweet Says:

    I hope that Liana had a wonderful birthday!!!

    This cake looks amazing. I’m a huge red velvet fan and would adore this!

  8. Peter Stanford Says:

    I adore cheesecake. Combine it with almost anything and I’ll like it. But Graces’ Red Velvet Cake?

    To die for! I loved every little crumb. Yes, that,s right. We made one. There are only two of us and it did not last a day!

    I love you and your recipes Grace.

  9. Vilma Cipriani-Ramsey Says:

    Hi Grace,

    My daughter’s 26th birthday is around the corner and she loves both red velvet and cheesecake. A perfect combination. I will let you know how it turns out.


  10. Grace Massa Langlois Says:

    Happy Birthday to your daughter Vilma. This cheesecake was well received by all the guests and my daughter loved it. I hope the same applies for you. And thank you look forward to your feedback.

  11. Vilma Cipriani-Ramsey Says:

    Hi Grace,

    This cheesecake was a hit. My daughter loved it as did my family, friends and relatives that were at the party. Thanks for sharing the recipe with us. I hope to make more of your fantastic recipes.


  12. Grace Massa Langlois Says:

    Hi Vilma I am so happy you all enjoyed it!

  13. Ginny McMeans Says:

    What a fantastic mind you have. This sounds absolutely amazing.

  14. Grace Massa Langlois Says:

    Thanks Ginny, this cake went over amazingly well.

  15. Fruit Tart with Caramelized Figs, Raspberry Jam and Cream Says:

    […] my nephew’s fiancé’s bridal shower this past weekend and I’d made four of my Red Velvet Cake Cheesecakes for the event. I had forty egg yolks that I needed to do something with so I thought it was the […]

  16. Terry Valentine Says:

    Under the instructions for the Red Velvet Cake you might wish to conspicuously point out that there are slight differences between the recipe here and the one in the link. I baked 3 layers (9″ as these are all I have) per the other instructions and let them cool in the pans as directed, which may be why they fell in the center. I don’t mind having a 5-layer cake but the cake layers are of course thin and they will be of a different thickness than the cheesecake layers. Hope the rest of the recipe turns out well!

  17. Grace Massa Langlois Says:

    Hi Terry I do have a header above the cake recipe explaining that I used 10-inch cake pans because it was easier to trim the cakes to match the cheesecake layers, please tell me you can see it on your end, I’ve had some odd things happen lately with the site display.

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