Red velvet cheesecake

This was a last-minute preparation cake about two weeks ago some friends arranged a surprise prom for my sixteen year old daughter, due to the virus she among other teenager missed out on their prom and with zoom in place, we were able to surprise her with all her friends on zoom. The planning with a Dj from London and the surprise was all done by friends, my job and her sister’s was to make sure she has a prom dress, cake and food and decoration in place. This was her cake!


110 g/4 oz /2/3 cup self – raising flour, sifted

1 tbsp unsweetened cocoa powder

110 g /4 Oz 1/2 cup castor (superfine) sugar

110 g/4 oz 1/2 cup, Vegan butter softened

1 tsp ground cinnamon

1 tbsp red food colouring

3 vegan eggs

300 g/10 1/2 oz 1 1/3 cups cream cheese

75 ml /2 1/2 fl. oz /1/3 cup vegan soured cream

75 g/2 1/2 oz/3/4 cup icing (confectioner’s) sugar

1/2 tsp vanilla extract

Vegan chocolate flakes, raspberries and whipped cream,to serve


1.Pre-eat that often to 180° C (160°C fan)/350 F gas 4 and grease and line a 23 cm (9 in) round spring form cake tin

.2. This self raising flour in a bowl with the Coco, Coco costa sugar, butter, cinnamon, food coloring and two of the eggs we switch on electric with for three minutes or until smooth.

3.Scrape the mixture into the prepared 10 and level the top. Bake for 25 minutes or until a skewer inserted in center comes out clean.

4.Whisk the remaining egg with the cream cheese, sour cream, icing sugar, flour and vanilla extract until smooth. Spoon the cheese cake mixture on top of the red velvet cake and bake for 35 minutes or until the center is only just set

5.Leave it to cool completely in the tin, then chill for two hours.

6.Carefully unmould cheesecake and transfer to a serving plate. Decorate with chocolate flakes and raspberry, then cut into slices and serve with whip cream.