Description
If you love bold desserts that deliver both on flavor and visual wow-factor, Blackberry Red Velvet Cheesecake is your new favorite.
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
- 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