You will need
¾ cup (180 ml) cold tap water
1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake
250 g medium fat cream cheese or smooth cottage cheese
1 cup (250 ml) fresh cream, well chilled
3 extra large or jumbo eggs, at room temperature
¾ cup (180 ml) canola oil
¼ cup (60 g) butter, melted
¾ cup (180 ml) hot full cream milk
1 x 580 g Ina Paarman’s Red Velvet Cake Mix
± 100 g white chocolate drops, melted
200 g smallish strawberries
Make the cheesecake first, because it needs to set overnight in the fridge.
Line the base of an 20 cm loose bottom cake pan with a neat circle of baking paper.
Measure cold tap water into a medium mixing bowl.
Sprinkle contents of pack over the water, add cream cheese or smooth cottage cheese and beat slowly until well blended.
In a smaller mixing bowl whip the cream until just firm. Add to the Cheesecake Mix and fold in by hand or beat in on slow speed, until blended.
Decant the cheesecake mixture into the lined loose bottom cake pan.
Cover and set in the fridge overnight.
Red Velvet Cake
Adjust the oven rack to the middle position and preheat the oven to 170°C.
Butter and line a deep 20 cm round cake pan with baking paper.
Beat eggs, oil and melted butter together for 30 seconds on high speed until well blended.
Add hot milk and beat briefly on high speed.
Add contents of the pack and gently mix in by hand with a spatula. Mix only until combined. It is important not to over mix. Pour mixture into lined cake pan. Drop the pan 5 times to expel the air bubbles.
Level the top.
Place in oven and bake for ± 40 – 45 minutes. Cake is done when a thin-bladed knife inserted into the centre comes out clean or cake pulls away slightly from the sides of the pan.
Cool cake in the pan for 15 minutes. Turn out on a cooling rack.
Remove baking paper.
Place the red velvet cake, top down, on a cake stand.
Place cheesecake, top up, on top of the red velvet cake.
White Chocolate Dipped Strawberries
Place the chocolate in a bowl set onto a smaller bowl of boiling water. Leave until melted. Stir.
Dip the tip of each strawberry into the melted chocolate.
Spear each strawberry with a kebab stick and set over a dish as shown in pic to allow the chocolate to set, point down.
Spread a little strawberry jam onto the cheesecake.
Top with chocolate strawberries.