Red Velvet Bundt Cheesecake

deliciousmagazine.co.uk

Angie T

subheading: For the cheesecake filling:

230g full-fat cream cheese (we used Philadelphia)

100g icing sugar

1 medium free-range egg

½ tsp vanilla bean paste

Squeeze lemon juice

4 tbsp plain flour

subheading: For the red velvet cake:

310g plain flour

310g caster sugar

1 tsp bicarbonate of soda

1 tsp fine sea salt

2 tbsp cocoa powder

240ml buttermilk

220ml vegetable oil

2 large free-range eggs

1 tsp white wine vinegar

1 tsp vanilla bean paste

1 tsp red food colouring (we used ProGel)

subheading: For the icing:

50g full-fat cream cheese

2 tbsp icing sugar

Squeeze lemon juice

subheading: You’ll also need…:

2.4 litre bundt tin, well greased with butter and 2 tbsp plain flour shaken in the tin to line (we used the Nordicware vintage star bundt tin, available at Amazon); see tips

Directions at deliciousmagazine.co.uk

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