Red Velvet Cheesecake with Berry Topping

 

 

This Red Velvet Cheesecake with Berry Topping is a stunning and indulgent dessert that combines the rich flavors of red velvet cake with the creamy decadence of cheesecake. Topped with a luscious mixed berry compote, this dessert is perfect for special occasions, holidays, or whenever you want to impress your guests.

Why You’ll Love This Recipe

• A perfect combination of red velvet cake and cheesecake in one dessert.
• The creamy, smooth texture of the cheesecake complements the moist red velvet layer.
• A vibrant and tangy berry topping enhances the flavors beautifully.
• Ideal for celebrations, birthdays, and festive gatherings.
• Can be made ahead, making it convenient for entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Red Velvet Cake Layer:

• All-purpose flour
• Granulated sugar
• Cocoa powder
• Baking soda
• Salt
• Buttermilk
• Vegetable oil
• White vinegar
• Eggs
• Vanilla extract
• Red food coloring

For the Cheesecake Layer:

• Cream cheese, softened
• Granulated sugar
• Eggs
• Sour cream
• Vanilla extract

For the Berry Topping:

• Mixed berries (strawberries, blueberries, raspberries)
• Granulated sugar
• Lemon juice
• Cornstarch
• Water

Directions

Step 1: Prepare the Red Velvet Cake Layer

1. Preheat your oven to 350°F (175°C) and grease a springform pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, combine buttermilk, vegetable oil, vinegar, eggs, vanilla extract, and red food coloring.
4. Gradually mix the wet ingredients into the dry ingredients until well combined.
5. Pour the batter into the prepared pan and bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool completely before adding the cheesecake layer.

Step 2: Prepare the Cheesecake Layer

1. Reduce the oven temperature to 325°F (163°C).
2. In a mixing bowl, beat the cream cheese and sugar until smooth.
3. Add eggs one at a time, mixing after each addition.
4. Stir in sour cream and vanilla extract until fully combined.
5. Pour the cheesecake batter over the cooled red velvet cake layer.
6. Bake for 50–60 minutes until the cheesecake is set but slightly jiggly in the center.
7. Turn off the oven and let the cheesecake cool inside with the door slightly open.
8. Refrigerate for at least 4 hours or overnight.

Step 3: Prepare the Berry Topping

1. In a saucepan over medium heat, combine mixed berries, sugar, and lemon juice.
2. In a small bowl, mix cornstarch and water, then add it to the saucepan.
3. Stir continuously until the mixture thickens. Remove from heat and let it cool.

Step 4: Assemble the Cheesecake

1. Remove the cheesecake from the springform pan and transfer it to a serving plate.
2. Pour the cooled berry topping over the cheesecake.
3. Slice and serve.

Servings and Timing

• Servings: 10–12 slices
• Preparation Time: 30 minutes
• Cooking Time: 1 hour 30 minutes
• Cooling Time: 4–6 hours

Variations

• Chocolate Swirl Cheesecake: Add melted chocolate to the cheesecake batter for a marbled effect.
• White Chocolate Berry Topping: Mix in melted white chocolate with the berries for a sweeter topping.
• Nutty Crunch: Sprinkle chopped pecans or walnuts between the layers for added texture.
• Gluten-Free Option: Use a gluten-free flour blend for the red velvet cake layer.
• Dairy-Free Version: Substitute dairy-free cream cheese, coconut milk, and plant-based buttermilk alternatives.

Storage/Reheating

• Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before serving.
• Reheating: This cheesecake is best served chilled, but you can let it sit at room temperature for 10–15 minutes before serving for a softer texture.

FAQs

How do I prevent cracks in my cheesecake?

Bake the cheesecake in a water bath (bain-marie) or place a pan of hot water in the oven while baking to create steam and prevent cracks.

Can I use frozen berries for the topping?

Yes, you can use frozen berries. Just make sure to cook them a little longer to evaporate excess moisture.

Do I need to use a springform pan?

Yes, a springform pan makes it easier to remove the cheesecake without damaging the layers.

Can I make this cheesecake in advance?

Yes, this cheesecake is best made a day ahead to allow the flavors to develop and the texture to set properly.

Why is my cheesecake runny in the center?

It may need more baking time. The center should be slightly jiggly but not liquid. Let it cool and refrigerate for the best texture.

Can I use gel food coloring instead of liquid?

Yes, gel food coloring works well and provides a more vibrant color. Use a small amount and adjust as needed.

How do I make the cheesecake extra creamy?

Ensure all ingredients, especially cream cheese and eggs, are at room temperature before mixing to create a smooth batter.

What can I use instead of buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

How long should I let the cheesecake cool before refrigerating?

Let it cool in the oven for about 1 hour, then at room temperature for another hour before transferring it to the refrigerator.

Can I add a crust to the cheesecake?

Yes, you can add a graham cracker or Oreo crust at the bottom if you prefer a traditional cheesecake base.

Conclusion

Red Velvet Cheesecake with Berry Topping is a show-stopping dessert that blends the rich, velvety texture of cheesecake with the classic flavors of red velvet cake. With a vibrant berry topping, it is perfect for special occasions and sure to impress your guests. Whether you serve it at a party or enjoy it as an indulgent treat, this cheesecake is a must-try for dessert lovers.

Print