Drop spoonful of the reserved red velvet batter on top. Use a knife to swirl the red velvet and cheesecake batter for a marble effect. Bake the cake at 350°F (175°C) for 30–35 minutes. Cool completely ...

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5. Switch off the oven, leaving the cake inside for 2 hours before removing it from the tin. 6. To make the macerated strawberry topping, bring the sherry and sugar to the boil. Add the halved ...