Beetroot Cheesecake

A trendy sweet, but who would guess it's got vegetables in it! Use a 8x12x4cm tin.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 4

Ingredients

Cooked beetroot 60g
Rasperries 50g
Cream cheese 125g
Double cream 50ml
Gelatine sheets 2
Sugar 15g
Biscuits 50g
Butter 25g

Method

1
Put the biscuits in a plastic bag and smash to fine crumbs. Add the melted butter and rub to combine.
2
Pour out Step 1 into the tin and press down firmly with the back of a spoon. Put the tin in the fridge.
3
Soak the gelatine in cold water.
4
Roughly chop the beetroot and blend with the raspberries.
5
Heat the double cream in a pan and add the sugar. Squeeze the gelatine and add to the pan.
6
Add cream cheese and Step 5 into Step 4 and blend together.
7
Push the mixture through a sieve to remove the seeds then pour into the tin at Step 2.
8
Put in the fridge until it sets. Garnish with finely sliced beetroot and raspberries.

Tips & Note

●The gelatine sheets I used is「G Costa: Fine Leaf Gelatine」, it has 15 sheets at 25g.
●You need to remove the raspberry seeds to give a smoother finish.
●I estimate about 2 hours in the fridge to get a nice firm cheesecake.

Beetroot Cheesecake

A trendy sweet, but who would guess it's got vegetables in it! Use a 8x12x4cm tin.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 4

Ingredients

Cooked beetroot 60g
Rasperries 50g
Cream cheese 125g
Double cream 50ml
Gelatine sheets 2
Sugar 15g
Biscuits 50g
Butter 25g

Beetroot Cheesecake

Recipe ID :1220 Posted on 28 OCT 2015

Serves 4

views 4,359
printed 80

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A trendy sweet, but who would guess it's got vegetables in it! Use a 8x12x4cm tin.

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Ingredients

Print Ingredients Email Ingredients
60g
50g
125g
50ml
2
15g
50g
25g

Method

1
Put the biscuits in a plastic bag and smash to fine crumbs. Add the melted butter and rub to combine.
2
Pour out Step 1 into the tin and press down firmly with the back of a spoon. Put the tin in the fridge.
3
Soak the gelatine in cold water.
4
Roughly chop the beetroot and blend with the raspberries.
5
Heat the double cream in a pan and add the sugar. Squeeze the gelatine and add to the pan.
6
Add cream cheese and Step 5 into Step 4 and blend together.
7
Push the mixture through a sieve to remove the seeds then pour into the tin at Step 2.
8
Put in the fridge until it sets. Garnish with finely sliced beetroot and raspberries.

Tips & Note

●The gelatine sheets I used is「G Costa:Fine Leaf Gelatine」, it has 15 sheets at 25g.
●You need to remove the raspberry seeds to give a smoother finish.
●I estimate about 2 hours in the fridge to get a nice firm cheesecake.

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Yukiko
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