Red velvet bundt cheesecake
- April 2019
- Serves 16
- Hands-on time 30 min, oven time 45-55 min, plus cooling
A gorgeous red velvet cake batter is swirled with vanilla cream cheese, then baked. It’s topped with even more cream cheese, but this time as a frosting.
- 15.7g (3.9g saturated)
- 47.3g (28.9g sugars)
Make sure every bit of tin is covered with butter and flour when you’re lining it or the cake will stick and won’t turn out properly. Melted butter and a pastry brush are useful.
The decorated bundt will keep in an airtight container in the fridge for up to 3 days.
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