Beetroot Cheesecake

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Beetroot Cheesecake

Recipe ID :1220 Posted on 28 OCT 2015

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Serves ４

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

Ingredients

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

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Method

Put the biscuits in a plastic bag and smash to fine crumbs. Add the melted butter and rub to combine.

Pour out Step 1 into the tin and press down firmly with the back of a spoon. Put the tin in the fridge.

Soak the gelatine in cold water.

Roughly chop the beetroot and blend with the raspberries.

Heat the double cream in a pan and add the sugar. Squeeze the gelatine and add to the pan.

Add cream cheese and Step 5 into Step 4 and blend together.

Push the mixture through a sieve to remove the seeds then pour into the tin at Step 2.

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.

Category

Britain Poland Cakes & Baking Vegetarian Beetroot Cheese Fruit Tea Time

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