Recipe

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

By Julie Le Clerc
  • 10 mins preparation
  • 30 mins cooking
  • Makes 12 piece
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Photography by : Melanie Jenkins
This recipe first appeared in Food magazine.
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Ingredients

  • 125 gram butter, melted
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder, sifted
  • pinch of salt
  • 1 tablespoon liquid red food colouring
  • 1 teaspoon white wine vinegar
  • 2 eggs
  • 3/4 cup plain flour, sifted
Cheesecake topping
  • 250 gram cream cheese, softened
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 egg

Method

  • 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
  • 7
    In a clean bowl, beat the cream cheese, sugar and vanilla together until smooth. Beat in the egg until combined.

Notes

  • Makes 12-18 pieces. - If you prefer not to add food colouring to your baking then this can be omitted. The mixture can also be baked in a standard muffin tin to create individual servings. PER SERVE (18) Energy 180kcal, 754kj • Protein 3g • Total Fat 10.4g • Saturated Fat 5.4g • Carbohydrate 19g • Fibre 0.5g • Sodium 98mg