Red Velvet Layered Cheesecake...Like the one at the Cheesecake Factory !!

I had the most amazing cheesecake I have ever tasted at the Cheesecake Factory restaurant. I decided to try and make a similar cheesecake and this is the recipe for it. It is amazing... but not going to lie, it is a pretty advanced recipe.

Mine did NOT look this good - so this is what the Cheesecake Factory's looks like!

Ingredients

Serves 10

32 ounces cream cheese

3 1/4 cups sugar

1/2 tsp finely grated lemon zest

1/2 tsp lemon juice

4 large eggs

1/2 cup sour cream

2 1/2 cup flour

1 tsp baking soda

1 tbsp cocoa powder

1 tsp salt

1 1/2 cups vegetable oil

1 cup buttermilk

2 tbsp red food coloring

2 1/2 tsp vanilla extract

1 tsp white distilled vinegar

12 ounces butter

3 cups confectioners sugar

 

Directions for Red Velvet Layered Cheesecake

1

For cheesecake:

Preheat oven to 325 degrees. Start a pot of boiling water.

2

Using a mixer, beat 20 ounces of cream cheese on medium until it becomes fluffy. Gradually add 3/4 cups sugar, beating until fluffy. Beat in lemon zest and lemon juice.

3

Beat in two eggs, one at a time. Beat in sour cream.

4

Line the bottom of a cheesecake pan with parchment paper. Wrap bottom half of pan in foil. Pour in cheesecake mixture and place in a roasting pan. Pour in boiling water until it reaches halfway up the side of the cheesecake pan. Bake about 45 minutes or until set in center. Remove pan from water and let cool for 20 minutes.

5

Cover cheesecake and chill overnight. Then wrap in plastic wrap and freeze it.

6

For the cake:

Preheat over to 350 degrees. Sift together flour, sugar, baking soda, cocoa poweder and salt in a medium bowl. Beat in remaining two eggs, oil, buttermilk, food coloring, 1 teaspoon vanilla extract and vinegar in large bowl with an electric mixer. Add dry ingredients and beat until smooth, about two minutes.

7

Divide batter between two greased and floured round 9-inch cake pans. Bake 25-30 minutes until a toothpick can be inserted and pulled out clean. Let cool for 5 minutes then put each on a plate and then onto a cooling rack. Let cakes cool completely.

8

For frosting:

Beat remaining cream cheese, butter and vanilla extract together in a large bowl with electric mixer until combined. Add remaining sugar and beat until fluffy, about 7 minutes.

9

Assembly:

Place bottom red velvet layer on a cake stand. Remove cheesecake from freezer and unwrap. Place cheesecake layer on top of the bottom layer of red velvet cake. Place top layer of cake on top of cheesecake. Coat with a generous layer of frosting. Refrigerate about 30 minutes then frost with remaining frosting.