Red Velvet Cheesecake Swirl

Serves: 9 squares Prep time: 10-15min Cook time: 25-30min

Ingredients:

• 1 cup (139g) The Kind Harvest Co. Plain Flour

• 101g Unsalted butter, melted (7 tbsp)

• 108ml Buttermilk (7 tbsp)

• 50g Whole eggs (1 large egg)

• 4ml Vanilla extract (1 tsp)

• 2ml White vinegar (1/2 tsp)

• 8ml Red gel food colouring (6 1/2tsp)

• 179g White sugar (3/4 cups)

• 4g Cocoa powder (2 tsp)

• 3g Salt (3/4 tsp)

• 3g Bicarb soda (1/2 tsp)

• 1g Baking powder (1/4 tsp)

Cheesecake Swirl

• 236g Cream cheese, at room temperature (1 cup)

• 52g White sugar (1/4 cup)

• 50g Whole egg (1 large egg)

• 4ml Vanilla extract (1 tsp)
  

Method:

Red velvet cake

1. Preheat oven to 160℃ fan-forced (180℃ conventional). Grease and line a 22.5cm square cake pan with baking paper.

2. In a large bowl, whisk together melted butter, buttermilk, eggs, vanilla, vinegar, red food colouring, and sugar until smooth.

3. In another bowl, sift flour, cocoa powder, salt, bicarb soda, and baking powder. Add to the wet mix and whisk into a smooth batter.

4. Pour one-third of the batter into the pan. Spoon some cheesecake mixture on top, then cover with the remaining batter. Add the rest of the cheesecake mixture in dollops. Swirl gently with a butter knife to create a marble effect. 

5. Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean.
   

Cheesecake swirl

1. Beat cream cheese and sugar until smooth (1-2 minutes).

2. Add egg and vanilla, mix until combined.