Description
This Blackberry Red Velvet Cheesecake is a striking dessert that combines rich cocoa, tangy cream cheese, and bold blackberry swirls on a crisp chocolate cookie crust. Each layer delivers bold flavor and visual wow.
Ingredients
Crust:
1 1/2 cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted
Blackberry Swirl:
1 1/4 cups fresh or frozen blackberries
3 tablespoons sugar
1 teaspoon lemon juice
Red Velvet Cheesecake Filling:
3 (8 oz) blocks cream cheese, softened
3/4 cup granulated sugar
1 tablespoon cocoa powder
3 large eggs
1/2 cup sour cream
1/4 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon red food coloring
Instructions
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the base with foil.
2. Mix cookie crumbs and butter. Press into the bottom of the pan and bake for 8 minutes. Cool.
3. Simmer blackberries, sugar, and lemon juice for 5 minutes. Strain to remove seeds. Let the puree cool.
4. Beat cream cheese until smooth. Add sugar and cocoa powder. Mix in eggs one at a time.
5. Add sour cream, buttermilk, vanilla, and red food coloring. Blend until smooth.
6. Pour the filling over crust. Drop spoonfuls of blackberry puree and swirl with a knife.
7. Place the pan in a water bath and bake 55–65 minutes until the center is set but slightly jiggly.
8. Turn off oven and let cheesecake cool inside for 1 hour. Refrigerate at least 4 hours or overnight.
Notes
Blackberries add a bold tart contrast to the smooth red velvet base.
Use full-fat cream cheese for best texture.
Let it chill fully before slicing for clean, dramatic cuts.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 29g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: blackberry red velvet cheesecake, velvet cheesecake, blackberry swirl cheesecake