|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 21g||103%|
|Total Carbohydrate 51g||18%|
|Dietary Fiber 1g||3%|
|Total Sugars 43g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you crave the red velvet cheesecake from the Cheesecake Factory, you will be delighted to know it is easy to recreate this restaurant favorite at home. This decadent, vibrantly colored cheesecake is topped with a signature cream cheese frosting—just like the original.
The key to a perfect cheesecake is to resist overbaking the filling. Cheesecake sometimes gives people a little stress because it can be tough to tell when it's completely baked. Here's what to look for: It should still jiggle slightly when you remove the cake from the oven. Don't worry; it will firm up as it chills. This way you will have a perfectly baked and easy to slice cheesecake the next day after removing it from the refrigerator. And one that's totally ready for that cream cheese frosting you'll put on it.
For the Chocolate Crust:
1 1/2 cups finely ground chocolate wafer cookies
4 tablespoons butter, melted
For the Red Velvet Cheesecake Filling:
3 (8-ounce) packages cream cheese, at room temperature
3 large eggs, lightly beaten
1 (8-ounce) carton sour cream
1 cup granulated sugar
3 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
1/4 teaspoon salt
1 bottle (1 ounce) red food coloring
For the Cream Cheese Frosting:
3 ounces cream cheese, at room temperature
1/4 cup butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Gather the ingredients.
In a medium bowl, combine the chocolate cookie wafer crumbs with the melted butter.
Press the moist crumbs into the bottom of a lightly greased 9-inch springform pan. Set in the refrigerator to firm up while preparing the next steps. Heat oven to 375 F.
For the filling, combine the cream cheese, eggs, sour cream, granulated sugar, unsweetened cocoa powder, vanilla extract, and salt in a large mixing bowl. Beat until well blended.
Add the red food coloring and mix until completely incorporated.
Carefully pour the filling into the chilled crust. Bake at 375 F until the edges are set and the center is still slightly loose, about 60 minutes or until the cake has puffed and trembles just slightly when shaken. Do not overbake. The cheesecake will settle and firm as it cools.
Cool the cheesecake on wire rack until completely cool. Then, cover lightly with plastic wrap and refrigerate to chill for at least several hours or up to overnight.
When ready to serve, prepare the cream cheese frosting. In a small bowl, beat cream cheese and butter until fluffy. Add the powdered sugar and vanilla and beat until smooth.
Remove sides of pan. Frost the top of the cheesecake. Refrigerate until ready to serve.
Chocolate Wafer Cookie Crust
Chocolate wafer cookies are very thin, crispy chocolate cookies, commonly called for when making chocolate crumb crusts. They have a bittersweet cocoa flavor and a very dark hue.
They are commonly crushed and used for making crusts. Simply pulse the chocolate wafer cookies in a food processor until they are finely ground. Alternately, if you don't have a food processor, they can be placed in a plastic zip top bag and crushed by hand using a rolling pin.
How to Store Red Velvet Cheesecake
This cheesecake will keep in the fridge for up to 5 days if wrapped well in plastic.
For longer storage (and ease of defrosting), wrap slices individually in plastic and then aluminum foil and freeze for up to 3 months. Defrost one slice at a time (or as needed) in the fridge and serve.