• Partnered with
  • Makes 12 pieces
  • 10 mins prep
  • 30 mins cook

Red velvet cheesecake slice

Red velvet cheesecake slice

This indulgent recipe combines two dessert favourites into one delicious slice. Serve this red velvet and cheesecake creation as an impressive finale for your next sweet occasion


  • 125 g butter, melted
  • 1 cup caster sugar
  • 1 tsp vanilla extract
  • 1/4 cup cocoa powder, sifted
  • pinch of salt
  • 1 tbsp liquid red food colouring
  • 1 tsp white wine vinegar
  • 2 eggs
  • 3/4 cup plain flour, sifted

Cheesecake topping

  • 250 g cream cheese, softened
  • 1/4 cup caster sugar
  • 1 tsp vanilla extract
  • 1 egg


  1. Preheat oven to 180°C. Grease a 17cm x 27cm slice tin and line with baking paper, leaving an overhang on all sides.
  2. Place the butter, sugar, vanilla, cocoa, salt, colouring and vinegar in a large bowl and stir to combine.
  3. Whisk eggs in a small bowl and stir into the main mixture. Gently stir in the flour until just combined. Pour the batter into the prepared tin, reserving ¼ cup for the top.
  4. Make the cheesecake topping (see below). Gently spread the cheesecake topping on the red velvet batter to cover evenly. Dollop the remaining batter over the cheesecake topping.
  5. Using a skewer or the tip of a knife, drag the tip across the top of the slice to create a swirl pattern.
  6. Bake for 30 minutes or until a toothpick inserted in the centre comes out clean. Remove to a cooling rack to cool completely before slicing.

Cheesecake topping

  1. In a clean bowl, beat the cream cheese, sugar and vanilla together until smooth. Beat in the egg until combined.

Photography by : Melanie Jenkins

This recipe first appeared in Food magazine.

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