Red velvet bundt cheesecake

Method

1. Heat the oven to 180°C/160°C fan/gas 4. For the cheesecake filling, combine all the ingredients in a large mixing bowl and stir until smooth – be careful not to over-mix. Set aside.
2. In a separate large bowl, mix the plain flour, caster sugar, bicarb, salt
   and cocoa powder. In a jug, whisk together the buttermilk, oil, eggs, vinegar, vanilla bean paste and food colouring. Pour the wet ingredients over the dry ingredients and mix together quickly. Add a little extra food colouring, if needed.
3. Pour a third of the cake mixture into the tin, then spoon the cheesecake mixture over the top, being careful to leave some cake batter at the edges of the tin. Pour the remaining cake batter carefully over the top and transfer to the oven to bake for 45-55 minutes until a skewer pushed into centre of the cake comes out clean or with dry crumbs. Cool in the tin for 10 minutes, then turn out onto a cooling rack and cool.
4. For the icing, mix together all the ingredients until smooth, then drizzle over the cooled cake. Serve in slices.