Red Velvet Berry Cheesecake Cake

Red Velvet Berry Cheesecake Cake  

Ingredients  

For the red velvet cake base  

- 1¼ cups (160 g) all-purpose flour  

- 2 tbsp unsweetened cocoa powder  

- ¾ cup (150 g) sugar  

- ½ tsp baking soda  

- ½ tsp baking powder  

- ¼ tsp salt  

- 2 large eggs, room temperature  

- ½ cup (120 ml) vegetable oil  

- ½ cup (120 ml) buttermilk, room temperature  

- 1 tsp vanilla extract  

- 1 tbsp red food coloring (liquid or gel, as needed)  

- 1 tsp white vinegar  

For the cheesecake layer (no-bake)  

- 400 g cream cheese, room temperature  

- ½ cup (100 g) sugar  

- 1 tsp vanilla extract  

- 1 cup (240 ml) cold whipping cream  

- 2½ tsp powdered gelatin  

- 3 tbsp cold water  

For the berry jelly topping  

- 2 cups mixed berries (fresh or frozen)  

- ½ cup (100 g) sugar  

- ½ cup (120 ml) water  

- 2½ tsp powdered gelatin  

- 3 tbsp cold water  

- Extra fresh berries for decoration  

Preparation steps  

1. Bake the red velvet base  

   - Preheat oven to 170°C (340°F). Grease and line a 23 cm (9 inch) round pan.  

   - In a bowl, whisk flour, cocoa, baking soda, baking powder and salt.  

   - In another bowl, beat sugar, eggs and oil until smooth. Add buttermilk, vanilla, red food coloring and vinegar, mixing well.  

   - Add dry ingredients to wet and mix just until combined.  

   - Pour into the pan and bake 20–25 minutes, or until a toothpick comes out clean.  

   - Cool completely in the pan, then remove and place on a serving plate. Lock a clean cake ring or the ring of a springform pan around the cake base.  

2. Make the cheesecake layer  

   - Sprinkle gelatin over 3 tbsp cold water and let stand 5 minutes.  

   - Beat cream cheese and sugar until smooth. Add vanilla.  

   - Warm the gelatin in the microwave or over hot water just until melted, then cool slightly.  

   - Whip the cold cream to soft peaks.  

   - Stir the melted gelatin into the cream cheese mixture, then gently fold in the whipped cream.  

   - Pour over the red velvet base, level the top and chill in the fridge for at least 3 hours, until firm.  

3. Prepare the berry jelly topping  

   - Sprinkle gelatin over 3 tbsp cold water and let stand 5 minutes.  

   - In a saucepan, combine berries, sugar and ½ cup water. Simmer 5–7 minutes, then lightly mash.  

   - Strain through a sieve to remove seeds and pulp, pressing to extract juice.  

   - Stir the softened gelatin into the warm berry juice until completely dissolved. Let cool to room temperature, stirring occasionally so it does not set.  

4. Assemble the cake  

   - When the cheesecake layer is firm and the berry mixture is cool but still liquid, gently pour the berry jelly over the top.  

   - Chill at least 2–3 hours, or until the jelly is fully set.  

   - Remove the cake ring, decorate the top with fresh berries and slice with a hot, clean knife. Serve chilled.  

Keywords: red velvet cheesecake, berry jelly cake, layered dessert, no-bake cheesecake, berry glaze, celebration cake, creamy red velvet recipe