Blackberry Red Velvet Cheesecake

Description:

This Blackberry Red Velvet Cheesecake is a stunning dessert that blends the rich cocoa flavor and vibrant red hue of red velvet cake with a creamy blackberry-swirled cheesecake layer. Perfect for special occasions, it combines elegance and indulgence in every slice.

Origin:

The recipe is a fusion of Southern American red velvet cake traditions and classic New York-style cheesecake. The blackberry swirl adds a fruity twist, making it both modern and uniquely flavorful.

Ingredients Quantity:

Red Velvet Cake Base:

All-purpose flour – 1 cup (120g)
Granulated sugar – 1 cup (200g)
Unsweetened cocoa powder – 2 tbsp
Baking soda – 1/2 tsp
Salt – 1/4 tsp
Buttermilk – 1/2 cup (120ml)
Vegetable oil – 1/2 cup (120ml)
Large egg – 1
White vinegar – 1/2 tsp
Vanilla extract – 1 tsp
Red food coloring – 1 tbsp

Cheesecake Layer:

Cream cheese (softened) – 16 oz (450g)
Granulated sugar – 3/4 cup (150g)
Sour cream – 1/4 cup (60ml)
Eggs – 2
Vanilla extract – 1 tsp

Blackberry Swirl:

Blackberries – 1 cup (150g)
Sugar – 2 tbsp
Lemon juice – 1 tsp
Cornstarch – 1 tsp mixed with 1 tbsp water

Optional Ingredients:

White chocolate chips (1/2 cup) – for added sweetness and texture
Whipped cream – for topping
Fresh blackberries and mint – for garnish

Instructions:

Prepare Blackberry Swirl:
- In a saucepan, combine blackberries, sugar, and lemon juice.
- Cook over medium heat until berries break down (about 5-7 mins).
- Stir in cornstarch slurry and cook until thickened.
- Strain to remove seeds (optional). Cool and set aside.
Bake Red Velvet Base:
- Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan.
- In a bowl, whisk together dry ingredients: flour, sugar, cocoa, baking soda, salt.
- In another bowl, combine buttermilk, oil, egg, vinegar, vanilla, and red food coloring.
- Mix wet into dry until smooth.
- Pour into prepared pan and bake for 20 minutes. Cool slightly.
Make Cheesecake Layer:
- Beat cream cheese until smooth. Add sugar and mix until creamy.
- Add eggs one at a time, beating well.
- Add sour cream and vanilla extract.
- Pour over the red velvet base.
Swirl Blackberry:
- Drop spoonfuls of blackberry sauce on top of cheesecake batter.
- Use a knife or skewer to swirl gently.
Bake Cheesecake:
- Place springform pan in a water bath (wrap bottom with foil to prevent leaking).
- Bake at 300°F (150°C) for 50–60 minutes, until edges set and center jiggles slightly.
- Turn off oven, crack the door, and let cool for 1 hour. Chill for 4+ hours or overnight.
Serve:
- Remove from pan, top with whipped cream, fresh blackberries, and mint if desired.

Tips for Success:

Use room temperature cream cheese for smooth cheesecake.
Don’t overmix the batter to avoid air bubbles and cracks.
Water bath helps prevent the cheesecake from cracking.
Let cheesecake cool gradually to maintain texture and avoid collapse.
Use gel food coloring for a vibrant red hue.

Recommendation:

Pair with a glass of port wine or black tea. Ideal for Valentine’s Day, anniversaries, or any time you want to impress guests with a dramatic and delicious dessert.