Red Velvet Cheesecake

Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease a 20cm (8in) diameter deep cake tin with butter and line the base with baking paper.

In a large bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, beating well after each addition. Sift the self-raising flour, plain flour, cocoa powder and bicarbonate of soda together, then stir the flour mixture and buttermilk, in alternating batches, into the butter mixture. Stir in the food colouring.

Spoon the mixture into the prepared tin and bake in the oven for 35–40 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 minutes, then turn out on to a cooling rack to cool completely.

To make the filling, beat the cream cheese, sugar and lemon juice together in a bowl until smooth. Put the 2 tablespoons water into a heatproof jug and add the gelatine.

Place the jug in a saucepan and add boiling water to come halfway up the side of the jug. Stir until the gelatine dissolves (if it seizes, stir gently over a low heat until it dissolves). Pour into the filling and beat until combined. Whip the cream to soft peaks, then fold into the cream cheese mixture.

Cut the cooled cake in half horizontally and trim the top to level it, reserving the trimmings for decoration. Brush a 20cm (8in) diameter springform cake tin with oil. Line the base and sides with clingfilm, allowing it to overhang the sides. Put the cake base, cut side up, into the tin and spread with the filling. Sandwich together with the remaining cake. Fold over the clingfilm and leave to set in the refrigerator overnight.

To make the frosting, beat the cream cheese, butter, icing sugar and vanilla paste together in a bowl until well combined. Turn the cake out on to a serving plate and spread the frosting over the top and sides. Decorate with the reserved sponge crumbs.