Red Velvet Cheesecake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A decadent two-layer dessert with red velvet cake surrounding a cheesecake center. Rich and indulgent, this is a special-occasion showstopper inspired by the famous Cheesecake Factory version.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 16 ounces cream cheese (at room temperature)
- ½ cup granulated sugar
- 1 tablespoon all-purpose flour
- Pinch salt
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- 2 eggs (at room temperature)
- ½ cup unsalted butter (at room temperature)
- 1½ cups granulated sugar
- 2 eggs
- ¼ cup + 1 tablespoon unsweetened cocoa powder
- 6 tablespoons red food coloring (liquid)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon distilled white vinegar
- 1 cup unsalted butter (at room temperature)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 16 ounces cream cheese (chilled and cut into 16 pieces)
At a glance
PER SERVING · TIME 410M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 1h 50m
- Sodium
- 493mg
- Total sugar
- 56g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 213mg
- Calcium
- 97mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 493MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.