If you love bold desserts that deliver both on flavor and visual wow-factor, Blackberry Red Velvet Cheesecake is your new favorite. This easy recipe layers a moist red velvet cake with rich, creamy cheesecake, all topped with a swirl of tangy blackberry compote. It’s a perfect showstopper for special occasions, holiday dinners, or anytime you need a decadent yet elegant treat. With just the right balance of sweet, tart, and creamy, this dessert is also a great option for easy dinner ideas, crowd-pleasing food ideas, or even as a unique twist for a birthday or celebration cake. It’s also freezer-friendly, great for make-ahead, and guaranteed to impress.
Imagine slicing into this gorgeous cake and revealing the stunning red velvet interior paired with silky cheesecake and a vibrant blackberry topping. Whether you serve it at a birthday bash or a holiday gathering, the Blackberry Red Velvet Cheesecake brings a touch of elegance and indulgence to any table. This recipe strikes the perfect balance of flavors, ensuring that every bite is a blissful experience.
Why You’ll Love This Blackberry Red Velvet Cheesecake
- Stunning Presentation: The vibrant red and purple colors create a beautiful dessert that dazzles at any occasion.
- Decadent Flavor: The rich cream cheese filling perfectly balances the moist red velvet cake, while the blackberry compote adds a delightful tang.
- Perfect for Celebrations: Make it for birthdays, anniversaries, or holidays, and watch your guests rave about this unique dessert.
- Make Ahead: This cheesecake can be made in advance and stored in the refrigerator, making it a hassle-free dessert option.
- Vegetarian-Friendly: A delicious option for those following a vegetarian diet, without sacrificing flavor or indulgence.
Preparation Phase & Tools to Use
Before diving into this delightful cheesecake, it’s vital to prepare your kitchen and workspace to ensure a smooth cooking process. Start by gathering your ingredients and measuring them out ahead of time. This not only speeds up the cooking process but also ensures you don’t miss anything. For this recipe, you will need a 9-inch springform pan, a medium saucepan for the compote, mixing bowls, a whisk, and an electric mixer for the cheesecake filling.
Make sure to preheat your oven to 325°F (160°C) and line the bottom of your springform pan with parchment paper. This will prevent the cheesecake from sticking when it’s time to slice it. Additionally, using a double boiler setup or a water bath is crucial for baking the cheesecake layer evenly, so have your aluminum foil ready to wrap the pan. By having everything organized, you’ll ensure a successful baking experience.
Ingredients
- 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
Step 1: Prepare the Red Velvet Layer
Begin by preheating your oven to 325°F (160°C) and greasing a 9-inch springform pan. Line the bottom with parchment paper for easy removal later. In a medium bowl, whisk together the flour, cocoa powder, and a pinch of salt. In a separate bowl, mix the granulated sugar, vegetable oil, buttermilk, vinegar, egg, and red food coloring until well combined. Gradually add the dry ingredients to the wet mixture, stirring until smooth. Pour this vibrant batter into the prepared springform pan, spreading it evenly.
Step 2: Bake the Red Velvet Cake
Bake the red velvet layer in your preheated oven for about 20-22 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove it from the oven and allow it to cool in the pan for a bit before transferring it to a wire rack. It’s essential to let the cake cool completely before adding the cheesecake layer to prevent it from melting.
Step 3: Make the Blackberry Compote
While the red velvet cake cools, prepare the blackberry compote. In a saucepan over medium heat, combine the fresh blackberries, granulated sugar, and cornstarch. Cook the mixture, stirring gently, until it thickens. This should take roughly 5-10 minutes. Once it reaches a thick, jam-like consistency, remove it from the heat and let it cool completely.
Step 4: Prepare the Cheesecake Batter
Now, let’s turn our attention to the cheesecake layer. In a mixing bowl, beat the cream cheese using an electric mixer until smooth and creamy. Gradually add the sugar and continue mixing until well blended. Then, blend in the sour cream and vanilla extract until fully incorporated. Add the eggs one at a time, mixing gently after each addition. Be careful not to overmix, as this can introduce air into the batter and create cracks during baking.
Step 5: Assemble and Bake the Cheesecake
Once the red velvet base is completely cooled, pour the cheesecake batter over the top, smoothing it out evenly. Now, retrieve your cooled blackberry compote and drop spoonfuls over the cheesecake mixture. With a toothpick, gently swirl the compote into the cheesecake layer to create a beautiful marbled effect.
Step 6: Bake the Cheesecake
Wrap the springform pan tightly with aluminum foil, and place it in a larger baking dish filled with hot water to create a water bath. Bake this layered masterpiece for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. When the baking time is up, turn off the oven, crack the door open, and let the cheesecake rest inside for an hour. This slow cooling process helps to prevent cracks.
Step 7: Chill and Serve
Once cooled, take the cheesecake out of the oven and let it come to room temperature. Then, place it in the refrigerator for at least 4 hours or overnight to firm up. When you’re ready to serve, carefully remove the sides of the springform pan. Slice your Blackberry Red Velvet Cheesecake with a sharp knife dipped in hot water for clean cuts. It’s delightful served with a dollop of whipped cream and more blackberry compote if desired.
Variations
- Protein: For a protein boost, consider adding some Greek yogurt to the cheesecake layer instead of sour cream.
- Vegetables: Incorporate some finely grated zucchini or carrot into the red velvet layer for an added health kick.
- Spices: Add a pinch of cinnamon or nutmeg to the cheesecake batter for a warm flavor twist.
Cooking Notes
- Make sure to use full-fat cream cheese for the best texture in your cheesecake.
- Always keep the cheesecake in the fridge until you’re ready to serve to maintain its firmness.
Serving Suggestions
- Serve with a side of fresh whipped cream for extra richness.
- Pair with fresh fruit for a vibrant touch on the plate.
Tips
- Use gel-based food coloring for a more vibrant red color that’s easier to mix.
- Allow the cheesecake to cool completely in the oven to avoid drastic temperature changes that can lead to cracks.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 6 hours (including chilling time)
Nutritional Information
- Calories: Approximately 320 per slice
- Protein: 6g
- Sodium: 220mg
FAQs
Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for making in advance. Just store it in the refrigerator until you are ready to serve.
What can I do if my cheesecake cracks?
To minimize cracking, avoid overmixing the batter and allow the cheesecake to cool gradually in the oven. If cracks do occur, you can hide them with whipped cream or extra blackberry compote.
Can I use other fruits for the compote?
Absolutely! You can substitute the blackberries with raspberries, strawberries, or blueberries for a different flavor profile.
Is it necessary to use a water bath for this cheesecake?
Using a water bath helps to create even cooking conditions, reducing the chances of cracking. It’s highly recommended for cheesecakes.
Conclusion
In conclusion, the Blackberry Red Velvet Cheesecake is more than just a dessert; it’s an experience that combines flavor and aesthetics perfectly. The creamy cheesecake paired with the tangy blackberry compote on a vibrant red velvet base will leave your guests in awe. Make it for your next gathering, celebrate a special occasion, or simply indulge yourself! Don’t forget to share your variations and experiences in the comments below. Happy baking!
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Blackberry Red Velvet Cheesecake
- Total Time: 6 hours
- Yield: 12 servings 1x
Description
If you love bold desserts that deliver both on flavor and visual wow-factor, Blackberry Red Velvet Cheesecake is your new favorite.
Ingredients
- 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
- Begin by preheating your oven to 325°F (160°C) and greasing a 9-inch springform pan. Line the bottom with parchment paper for easy removal later. In a medium bowl, whisk together the flour, cocoa powder, and a pinch of salt. In a separate bowl, mix the granulated sugar, vegetable oil, buttermilk, vinegar, egg, and red food coloring until well combined. Gradually add the dry ingredients to the wet mixture, stirring until smooth. Pour this vibrant batter into the prepared springform pan, spreading it evenly.
- Bake the red velvet layer in your preheated oven for about 20-22 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove it from the oven and allow it to cool in the pan for a bit before transferring it to a wire rack. It’s essential to let the cake cool completely before adding the cheesecake layer to prevent it from melting.
- While the red velvet cake cools, prepare the blackberry compote. In a saucepan over medium heat, combine the fresh blackberries, granulated sugar, and cornstarch. Cook the mixture, stirring gently, until it thickens. This should take roughly 5-10 minutes. Once it reaches a thick, jam-like consistency, remove it from the heat and let it cool completely.
- Now, let’s turn our attention to the cheesecake layer. In a mixing bowl, beat the cream cheese using an electric mixer until smooth and creamy. Gradually add the sugar and continue mixing until well blended. Then, blend in the sour cream and vanilla extract until fully incorporated. Add the eggs one at a time, mixing gently after each addition. Be careful not to overmix, as this can introduce air into the batter and create cracks during baking.
- Once the red velvet base is completely cooled, pour the cheesecake batter over the top, smoothing it out evenly. Now, retrieve your cooled blackberry compote and drop spoonfuls over the cheesecake mixture. With a toothpick, gently swirl the compote into the cheesecake layer to create a beautiful marbled effect.
- Wrap the springform pan tightly with aluminum foil, and place it in a larger baking dish filled with hot water to create a water bath. Bake this layered masterpiece for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. When the baking time is up, turn off the oven, crack the door open, and let the cheesecake rest inside for an hour. This slow cooling process helps to prevent cracks.
- Once cooled, take the cheesecake out of the oven and let it come to room temperature. Then, place it in the refrigerator for at least 4 hours or overnight to firm up. When you’re ready to serve, carefully remove the sides of the springform pan. Slice your Blackberry Red Velvet Cheesecake with a sharp knife dipped in hot water for clean cuts. It’s delightful served with a dollop of whipped cream and more blackberry compote if desired.
Notes
Approximately 320 calories per slice, 6g of protein, and 220mg sodium per slice
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 220 mg
- Protein: 6 g