Preheat oven to 175C.

Grease and line a 7” square tin

In a bowl, combine maida, powdered sugar and baking powder.

Add the powdered colour to warm milk and mix well until it dissolves.

Add this to the dry ingredients along with melted butter and vinegar.

Mix to form smooth batter.

Pour the batter in the prepared cake tin, retaining a little bit if the batter.

Add a tsp of milk and dilute the batter and set aside.

Mix together, cream cheese, powdered sugar, maida, vanilla and milk to form smooth batter.

Pour this on top of the red velvet brownie batter.

Now add the thinned down red velvet batter on top of the cheesecake mix and using a knife or spatula swirl the batters together to make interesting spirals on top.

Cover with aluminium foil and bake in preheated oven for 40 minutes.

Switch off oven, open the oven door partially and let the brownie cool in the oven.

Once it is at room temperature, place it in fridge for 3-4 hours.

I prefer leaving it overnight to set.

Next day, remove the brownie cheesecake from the tin, place on a cutting board and slice into squares.

Allow them to come to room temperature before serving.