Beetroot Cheesecake
This show-stopping pink beetroot cheesecake combines earthy sweetness with creamy indulgence, creating a vibrant dessert that's as beautiful as it is delicious. The natural beetroot creates a gorgeous pink hue while adding subtle earthiness that perfectly complements the rich cream cheese filling. Your guests will be amazed by this unexpected flavor combination!
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Servings: 8
Calories: 435kcal
Ingredients
For the Base:
- 200 g crackers digestive or graham crackers
- 100 g butter
- 3 cm fresh ginger grated
For the Filling:
- 3 gelatine sheets
- 200 g cooked beetroot
- 450 g cream cheese room temperature
- 150 ml liquid cream
Instructions
- Melt the butter in a small saucepan or microwave until completely liquid.
- Blitz the crackers in a food processor until they form fine crumbs.
- Combine the cracker crumbs, melted butter, and grated fresh ginger in a bowl, mixing thoroughly.
- Press the crumb mixture firmly into the base of a springform pan, making sure an even layer.
- Refrigerate the base while preparing the filling.
- Soak the gelatine sheets in cold water for 5 minutes until softened.
- In a food processor, blend the cooked beetroot, remaining ginger, and cream cheese until completely smooth.
- Heat the liquid cream in a saucepan until it just begins to boil, then remove from heat.
- Squeeze excess water from the gelatine sheets and stir them into the hot cream until completely dissolved.
- Mix the cream and gelatine mixture with the beetroot and cream cheese mixture until well combined.
- Pour the filling over the chilled base, smoothing the top with a spatula.
- Refrigerate for at least 12 hours or overnight until completely set.
Notes
Use fresh ginger rather than ground for the best flavor and texture
Confirm beetroot is well-drained before blending to prevent a watery filling
Room temperature cream cheese blends more easily and creates a smoother texture
The cheesecake can be made up to 2 days ahead and stored covered in the refrigerator
For easy removal, run a knife around the edges before releasing the springform pan
If gelatine sheets are unavailable, substitute with 1 packet (7g) powdered gelatine dissolved in 3 tablespoons warm water
Vacuum-packed cooked beetroot works perfectly and saves time
Nutrition
Calories: 435kcal | Carbohydrates: 28g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 95mg | Sodium: 380mg | Potassium: 285mg | Fiber: 2g | Sugar: 18g