Base:

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225g all-purpose flour

200g granulated sugar

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tbsp cocoa powder

240g vegetable oil

240g buttermilk, room temperature

2 large eggs, room temperature

2 tbsp blackcurrant food coloring

1 tsp vanilla extract

1 tsp white vinegar

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Filling:

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450g cream cheese, softened

120g powdered sugar

1 tsp vanilla extract

200g fresh blackcurrants, pureed

240g heavy whipping cream

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For Topping:

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Fresh blackcurrants

Whipped cream (optional)

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Prepare the Cake Base

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.

3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, blackcurrant food coloring, vanilla extract, and white vinegar.

4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

6. Allow the cake to cool completely in the pan on a wire rack.

   Make the Cheesecake Filling

7. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

8. Add the powdered sugar and vanilla extract, and continue to beat until well combined.

9. Fold in the pureed blackcurrants until evenly distributed.

10. In a separate bowl, whip the heavy cream until stiff peaks form.

11. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

    Assemble the Cheesecake

12. Once the cake base has cooled, spread the cheesecake filling evenly over the top.

13. Smooth the top with a spatula and refrigerate for at least 4 hours, or until the cheesecake is set.

14. Add the Toppings. Before serving, garnish the cheesecake with fresh blackcurrants and a swirl of whipped cream if desired.