Description
A rich and decadent cheesecake that combines the flavors of red velvet cake and fresh blackberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1 large egg
- 1/2 cup vegetable oil
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring (gel preferred)
- 16 ounces cream cheese (full-fat, block style)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs (for cheesecake)
- 1 cup fresh blackberries
- 2 tablespoons granulated sugar (for blackberry compote)
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, and a pinch of salt.
- In another bowl, whisk sugar, oil, egg, buttermilk, vinegar, vanilla, and red food coloring.
- Combine dry ingredients with wet ingredients and stir until smooth. Pour into prepared pan.
- Bake red velvet layer for 20–22 minutes, or until a toothpick comes out clean. Let it cool in the pan.
- For the blackberry compote: In a saucepan, cook blackberries, sugar, and cornstarch over medium heat until thickened. Cool completely.
- For the cheesecake layer: Beat cream cheese until smooth. Add sugar, then blend in sour cream and vanilla. Add eggs one at a time, mixing gently.
- Pour cheesecake batter over the cooled red velvet layer. Smooth the top.
- Drop spoonfuls of blackberry compote on top and swirl gently with a toothpick.
- Wrap the pan in foil and place it in a water bath. Bake for 50–60 minutes until edges are set but the center jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
- Remove and let cool at room temperature. Then refrigerate for at least 4 hours or overnight.
- Once chilled, slice and serve with additional blackberry topping or fresh whipped cream if desired.
Notes
- Ensure the ingredients are at room temperature for the best texture.
- For a cleaner slice, use a hot knife to cut the cheesecake.
- This cheesecake can be made a day in advance for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg