Published On Apr 22, 2020
I hope you've got your sweet tooth ready, because this cake is going to hit every chocolatey, cheesecakey craving you have! This Red Velvet Cheesecake is so easy to make, and just SO. GOOD. Go ahead and treat yourself - you deserve it!
L I N K S
Vanilla Bean Paste: • My PERSONAL Vanilla Bean Paste Recipe...
S O C I A L S
Instagram / sophiaskitchen.world
Facebook / sophiaskitchenhome
Pinterest https://www.pinterest.co.uk/sophiaski...
W E B S I T E
Blog: https://sophiaskitchen.blog/
Online Courses: https://courses.sophiaskitchen.blog
S H O P
shop.sophiaskitchen.blog
R E C I P E
230g cream cheese
100g icing sugar
1 large egg
1/2 tsp vanilla bean paste
10g lemon juice
60g plain flour
310g plain flour
310g caster sugar
1 tsp bicarbonate of soda
30g cocoa powder
250g buttermilk
220g sunflower oil
2 large eggs
10g white wine vinegar
1 tsp vanilla bean paste
1 tsp gel red food colouring
50g cream cheese
30g icing sugar
Lemon juice
Preheat the oven to 180C / 160C Fan . Gas Mark 4. Grease 24cm bundt cake tin with butter and dust with flour. Set aside.
Place the cream cheese, icing sugar, egg, vanilla bean paste, lemon juice and flour in the mixing bowl and combine 20 Sec. / Speed 4. Pour into a small bowl.
For the cake, place the plain flour, caster sugar, bicarbonate of soda, cocoa powder, buttermilk, oil, eggs, white wine vinegar, vanilla bean paste and red food colouring in the mixing bowl and combine 30 Sec. / Speed 4.
Pour half the batter into the prepared cake tin, then pour over the cheesecake filling and cover with the remaining batter. Using a fork, make swirl motions to create some swirls, then bake in the oven for 60 minutes until a skewer inserted comes out clean.
Remove and leave to cool in the tin for 15 minutes, then flip upside down onto a wire cooling rack. Leave to cool.
To make the icing, place the cream cheese, icing sugar and enough lemon juice to make a smooth, pipe-able paste. It should be the consistency of thick cream. Fill into a piping bag fitted with a plain nozzle and pipe over the cake. Leave to set, then serve.
