Beetroot Cheesecake
It's a savoury, vibrant and perfectly balanced dish that's sure to intrigue and delight!
Ingredients
- 100 g butter
- 200 g crackers
- 3 cm fresh ginger
- 3 gelatine sheets
- 200 g cooked beets
- 450 g cream cheese
- 150 ml liquid cream
- pink radish sprouts
- salt & pepper
Instructions
- First soften the gelatine sheets in a little cold water.
- To prepare the base, melt the butter in a saucepan.
- Put the crackers into your food processor and blitz into chunky crumbs.
- In a bowl, combine the butter and crackers, then grate 1cm of fresh peeled ginger into it.
- Line a 22cm springform with baking paper, then put the cracker crumbs into it and press to form an even base. Refrigerate for at least 15 minutes.
- Meanwhile, you can start preparing the topping. Grate the remaining 2cm of fresh ginger and blend the cooked beetroot.
- In a large bowl whisk together the beets, ginger and cream cheese until well combined.
- Bring the liquid cream to a boil, then remove from heat and stir in the gelatine. Before adding the gelatine, make sure to squeeze out all the water.
- Pour the cream on the cream cheese and mix again.
- Now remove the base from the refrigerator and top the cracker crumbs with the beetroot cream cheese.
- Cover with cling film and refrigerate for at least 12 hours.
- Before serving the cake, remove from the springform and put onto a serving plate.
- I chose to place pink radish sprouts onto the cake, to give it a little extra fresh kick.
- Enjoy!!!