Red Velvet Cheesecake
Ingredients
- 110 g/ 4oz /2/3 cup self-raising gluten free (optional)
- flour, sifted
- 1 tbsp unsweetened cocoa powder
- 110 g/4 oz /1/2 cup castor sugar
- 110 g/4 oz/1/2 cup vegan butter, softened
- 1 tsp cinnamon
- 1 tbsp red food colouring
- 3 vegan eggs
- 300 g /10 1/2 oz/1 1/3 cups vegan cream cheese
- 75 ml /2 1/2 fl. oz/1/3 cup soured vegan cream
- 75 g/ 2 1/2 oz / 3/4 cup icing (confectioner’s) sugar
- 1 tbsp plain (all-purpose) flour
- 1/2 tsp vanilla extract
- vegan chocolate flakes, raspberries and vegan whipped cream,
- to serve
Preparation
Preheat the oven to 180°c (160°c fan) 350f / gas 4 and grease and line a 23 cm (9in) round spring form cake tin
Put the self-raising flour in a bowl with the cocoa, castor sugar, butter, cinnamon, food colouring and two tablespoons of vegan eggs whisk with an electric whisk for 3 minutes or until smooth
Scrape the mixture into the prepared tin and level the top
Bake for 25 minutes or until a skewer inserted in the centre comes out clean
Whisk the remaining egg with the cream cheese, soured cream, icing sugar, flour and vanilla extract until smooth
Spoon the cheesecake mixture on to of the red velvet cake and bake for 35 or until the centre is just set
Leave to cool completely in the tin, then chill for 2 hours
Carefully unmould the cheesecake and transfer to a serving plate
Decorate with chocolate flakes and raspberries, then cut into slices and serve with whipped cream
