Comments on: Copycat Cheesecake Factory Red Velvet Cheesecake Cake

By: Alicia K

Alicia K

It was so good! I only had 1 oz of red food coloring and it was still pretty red and worked out. Everyone loved it! Better than cheesecake factory!

By: Food Folks and Fun

Food Folks and Fun

In reply to Isabel. The cheesecake should be placed on the middle rack of the oven. This position allows for even baking and proper heat circulation.

By: D Epstein

D Epstein

This was awesome!! I’ve made many red velvet cheesecakes as I have a family member that requests for every birthday. This was by far the very best!

By: Isabel

Isabel

Hi, I want to try this recipe. But I’am a little confuse on which rack to place the cheesecake in the oven. Do I place it in the middle or the lower rack? Thanks!

By: Bethanie

Bethanie

Excellent recipe, I’ve made it twice more and it’s my husbands request for his birthday now. The only thing that’s significant to note is that the cheesecake takes an extra 30 minutes to cook too a point that it’s transferrable to the rest of the cake. I wrapped and froze the segments of the cake as well as the frosting for a week before taking them out to assemble and it worked perfect.

By: Jillian

Jillian

In reply to Natalie. Put it on the bottom rack.

By: Jillian

Jillian

In reply to Jan. You bet. I have freezing instructions in the post under the heading "Storage Tips".

By: CRPiano

CRPiano

In reply to Madi. How about beet juice? Could chop up a beet and boil till the beet is soft. Then strain off the red juice to use in your cake. I would think this would work because whenever I work with the beets with my hands, it is difficult to get the stain out of my fingers… it’s so red.