A few months ago, I was approached by a frequent fan (hi Candace!) of this site. Candace is a huge fan of her Red Velvet Cheesecake that is offered in The Cheesecake Factory. She also wanted to ask me what I could do to create a replica recipe. Since I’m not anywhere near the Cheesecake Factory. I’ve been there several years ago, but that particular cake didn’t stand out to me. It seemed like a very good cheesecake/cake.
However, every recipe that I looked up had several ingredients, and lots of steps. You could easily spend almost a full day to create exactly the same recipe. It’s a given that these recipes won’t be disappointing. On my own, chose to take the inspiration of the cake’s original design and turn it into something more everyday. I wanted to incorporate the flavor of the cake and transform it into a simple (but still delicious!) dessert. Here is what I created. Red Velvet Cheesecake Cake.
It begins by making the red velvet cake boxed mix. Then the creamy sweet cheese cake layer gets mixed into the cake and completed with a buttery cream cheese frosting. Welcome to Mama!
1 Box Red Velvet Cake mix
(ingredients that are needed to make cakes (eggs, oil and water)
1 block (8 oz.) cream cheese
1/2 cup of sugar
1 egg white
For the icing
1/2 block (4 oz.) cream cheese, softened
1/3 cup softened butter
2 cups of powdered sugar
1 tsp. vanilla
1 tbsp. milk
Preheat oven until 350F. Spray the baking dish 9×13 using non-stick cooking spray (I prefer the one with flour in it).
Make red velvet cake mix in accordance with the directions on the package. Set aside. In another bowl, mix one block of cream cheese with 1/2 cup sugar as well as egg white. With a stand mixer, or handheld electronic mixer mix until it is smooth.
If you’re not seeing any lumps, keep mixing.
It could take between 2 and 3 minutes.
Half of the batter of the red velvet cake inside the baking dish. Distributing it as equally as you can.
Take all of the cream cheese mix and put it over the cake batter. I sprinkle it on by small spoonfuls.
And then with the spoon gently swirl it around.
Add the rest of the batter of the red velvet cake over it and spread it out as evenly is possible.
Try to spread it over and then make sure to cover the layer of cream cheese.
Place the cake in the oven and bake for approximately 40 minutes (until cake bounces back the surface and an inserted toothpick is clear). Let the cake cool completely.
Start preparing the frosting. If you’re a regular reader of my blog on a regular basis, you’re aware of my obsession with trying to make things simple. If you’d like to you to make this cake iced using a tub of store purchased cream cheese frosting. It’s still delicious!
If you’re short on time (and you’re in the mood) you could dress the cake with home-made frosting made of cream cheese. Put the ingredients in a bowl (using an electric mixer or stand mixer) mix 4 1 oz. (1/2 blocks) of cream cheese and 1/3 cup of softened butter.
Add powdered sugar to the mix and mix until it is smooth.
Mix in vanilla.
Then, add the milk.
Each time I take this “action shots” it appears as if my mixer is running thousands of miles per hour. However, I can assure you that it was actually on the low speed setting. Mix until smooth and then spread it on the cake after it has cooled.
Slice and serve. This cake should be kept cool and refrigerated.