Description
A rich and creamy cheesecake with a red velvet base and blackberry swirl, combining the tangy sweetness of blackberries with the smooth texture of cheesecake.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 cup blackberry puree
- 1 tbsp lemon juice
Instructions
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, melted butter, and sugar, then press into a springform pan.
- Beat cream cheese and sugar until smooth. Add eggs one at a time.
- Stir in vanilla and red food coloring.
- Pour half the batter over the crust. Drizzle with blackberry puree and lemon juice.
- Add remaining batter, then swirl blackberry puree on top.
- Bake for 50-60 minutes until set. Cool completely before serving.
Notes
- Use fresh blackberries for the best flavor.
- Chill the cheesecake for at least 4 hours before serving.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American