Description
A vibrant and delicious cheesecake with a berry topping and fun drip, perfect for any celebration.
Ingredients
Scale
- 2 cups red velvet cake crumbs
- 5 tbsp unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 1/2 cup strawberries, chopped
- 1/3 cup granulated sugar (for berry mixture)
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
- Fresh strawberries for decorating
- Fresh raspberries for decorating
- Fresh blackberries for decorating
- Whipped cream or stabilized whipped topping for decorating
Instructions
- Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil.
- Mix red velvet cake crumbs with melted butter until evenly coated. Press this mixture firmly into the bottom of the pan to create the crust.
- Beat the cream cheese until smooth and creamy. Gradually add sugar and combine well.
- Add the eggs one at a time, mixing slowly after each addition to ensure a smooth mixture.
- Fold in sour cream and vanilla extract until silky smooth, but avoid overmixing which can create cracks.
- Pour the cheesecake filling over the crust and smooth the top with a spatula.
- Place the springform pan into a larger baking dish and add hot water halfway up the sides for a water bath.
- Bake for 60–70 minutes or until the edges are set with a slight jiggle in the center.
- Turn off the oven, crack the oven door, and let the cheesecake cool slowly for 1 hour to prevent cracking.
- Refrigerate for at least 6 hours or overnight for a bakery-style texture.
- Combine raspberries, strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the berries soften.
- Stir in the cornstarch slurry and simmer until thick and glossy. Cool slightly before pouring around the edges of the cheesecake for dramatic drips.
- Pipe whipped cream swirls around the top edge and decorate with fresh strawberries, raspberries, and blackberries for that stunning bakery-style finish.
- Chill briefly before slicing for clean layers.
Notes
Store leftovers in the refrigerator for up to 5 days or freeze slices tightly to prevent freezer burn.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, berry cake, red velvet, celebration cake