Red velvet cheesecake cake
🍇 Blackberry Raspberry Cheesecake Recipe
Ingredients
For the base:
• 200 g digestive biscuits or oatmeal cookies
• 80 g melted butter
• 1 tablespoon granulated sugar (optional)
Cheesecake Cream:
• 600 g cream cheese (at room temperature)
• 1 cup (200 g) powdered sugar
• 3 large eggs (at room temperature)
• 1 cup (240 g) strained yogurt or labneh
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
Blackberry & Raspberry Sauce (for swirl):
• 1 cup blackberries
• 1 cup raspberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch + 2 tablespoons water (mixed)
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Preparation
1) Prepare the Fruit Swirl Sauce
1. Place the blackberries and raspberries in a saucepan.
2. Add the sugar and lemon juice, simmer for 5 minutes over low heat.
3. Add the cornstarch + water mixture and stir until thickened.
4. Set aside to cool. (If desired, you can blend and strain it for a smoother texture.)
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2) Base
1. Grind the cookies in a food processor.
2. Add the melted butter and sugar and mix.
3. Press into the bottom of a 22–24 cm springform pan.
4. Pre-bake at 170°C for 10 minutes. (You can skip this step if you want, but do it if you want a firmer base.)
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3) Cheesecake Cream
1. Beat the cream cheese on low speed for 1 minute. (Do not overbeat → it will crack.)
2. Add the sugar and mix.
3. Continue beating while adding the eggs one at a time.
4. Add the strained yogurt, vanilla, and lemon juice, and beat just until combined.
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4) Assembly
1. Pour the cream onto the base.
2. Drizzle spoonfuls of fruit sauce on top.
3. Gently create a marble pattern using a skewer or knife tip in circular motions.
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5) Baking (Crack-Free)
• Preheat the oven to 160°C.
• Place a heat-resistant container filled with water inside the oven (steam prevents cracking).
• Bake t##simplisticcake #cherrycakerecipe #deliciouscakes #tastycakes #blackcakerecipe
This homemade blackberry and raspberry cheesecake recipe combines classic creamy textures with the fresh, vibrant flavors of summer berries. Using digestive biscuits or oatmeal cookies for the base adds a delightful crunch and buttery richness, balancing the smooth cream cheese layer. The key to a crack-free cheesecake lies in gentle mixing and baking with steam — placing a heat-resistant container filled with water in the oven creates a moist environment, reducing cracks. For the fruit swirl sauce, simmering blackberries and raspberries with sugar and lemon juice brings out their natural sweetness and tartness. Thickening the sauce with a cornstarch slurry adds the perfect consistency for swirling into the cheesecake cream. If you prefer a smoother texture, blending and straining the sauce before adding it in is an excellent option. When preparing the cheesecake cream, ensuring all ingredients are at room temperature helps achieve a silky texture. Beat the cream cheese gently to avoid incorporating too much air, which can cause cracking during baking. Gradually adding eggs one at a time allows for a well-emulsified batter, and incorporating strained yogurt or labneh adds subtle tang and creaminess. Pre-baking the crust strengthens its structure to withstand the moisture of the filling, though this step can be skipped if you prefer a softer base. Creating a marble effect with the fruit sauce adds a beautiful visual appeal and enhances the fruity taste in every bite. After baking and cooling, refrigerate the cheesecake overnight to allow the flavors to meld and the texture to set perfectly. This recipe is versatile — you can experiment by substituting other berries or using lemon zest for added zing. Whether for a special occasion or a delicious homemade treat, this blackberry raspberry cheesecake with a cookie crust is sure to impress family and friends with its balance of creamy richness and fruity brightness.
