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Blackberry Red Velvet Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 47 reviews
  • Author: admin
  • Prep Time: 40 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 hours 40 minutes plus chilling time
  • Yield: 10 slices
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This sumptuous Blackberry Red Velvet Cheesecake combines a rich chocolate cookie crust with a creamy red velvet flavored cheesecake layer, topped with a luscious blackberry mousse and decorated with ganache and fresh blackberries. Perfect for a special occasion dessert, this no-bake treat offers a harmonious blend of tart berries and velvety textures.

Ingredients

Scale

Crust

  • 180g chocolate cookie crumbs
  • 85g unsalted butter, melted

Cheesecake Layer

  • 450g cream cheese, softened
  • 100g granulated sugar
  • 1 teaspoon vanilla extract
  • 240ml heavy whipping cream, whipped

Blackberry Mousse Layer

  • 200g fresh blackberries
  • 1 tablespoon lemon juice
  • 2 teaspoons gelatin powder
  • 240ml heavy whipping cream, whipped

Blackberry Glaze

  • 150g blackberry puree
  • 1 tablespoon sugar
  • 2 teaspoons gelatin powder

Topping

  • 60g chocolate ganache or melted white chocolate
  • Fresh blackberries for garnish

Instructions

  1. Prepare the Crust: Mix the chocolate cookie crumbs thoroughly with the melted unsalted butter until the mixture is evenly combined. Press this mixture firmly into the base of an 8-inch springform pan to form an even layer. Place the pan in the refrigerator and chill until the crust is firm and set.
  2. Make the Cheesecake Layer: Beat the softened cream cheese in a large bowl until it becomes smooth and creamy. Gradually add granulated sugar and vanilla extract, mixing well to incorporate. Gently fold in the whipped heavy cream to the cream cheese mixture to maintain its airy texture. Pour this mixture over the chilled crust, smoothing the surface. Chill in the refrigerator for at least 2 hours or overnight to allow it to set completely.
  3. Prepare the Blackberry Mousse: Puree the fresh blackberries with lemon juice and strain the mixture to remove seeds. Gently heat the strained puree and dissolve the gelatin powder into it, stirring continuously. Allow the mixture to cool slightly but not set. Fold this cooled blackberry mixture into the whipped heavy cream carefully to keep the mousse light and airy. Spread the mousse evenly over the set cheesecake layer. Return to the fridge and chill until firm.
  4. Make the Blackberry Glaze: Combine the blackberry puree, sugar, and gelatin powder in a small saucepan. Heat gently, stirring until the gelatin dissolves completely. Allow the glaze to cool slightly but remain pourable. Pour the glaze over the blackberry mousse layer, smoothing it out evenly. Chill the cheesecake until the glaze is fully set and firm.
  5. Decorate and Serve: Using a piping bag or spoon, pipe or drizzle chocolate ganache or melted white chocolate over the top of the cheesecake as decoration. Garnish generously with fresh blackberries and optionally sprinkle red velvet crumbs for a festive finish. Chill briefly before serving to allow decorations to set.

Notes

  • Ensure all gelatin is fully dissolved to avoid lumps in mousse and glaze layers.
  • Chilling times can be extended for better set consistency.
  • Use fresh, ripe blackberries for best flavor and vibrant color.
  • To save time, prepare layers in advance but assemble on the day of serving.
  • Optionally, add a splash of vanilla or almond extract to the mousse for added depth.

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Find it online: https://everydaytastykitchen.com/blackberry-red-velvet-cheesecake-recipe/