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Beetroot jelly cheesecake recipe
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Wow your guests with a vibrant pink beetroot cheesecake, packed with vitamin C for a delicious and nutritious treat.
Ingredients:
  • 350g beetroot bulbs, peeled
  • 250g butternut snap cookies
  • 75g butter, melted
  • 40.00 gm boiling water
  • 18.00 gm gelatine powder
  • 500g cream cheese, softened
  • 161.25 gm caster sugar
  • 2 tsp vanilla bean paste
  • 250g fresh ricotta
  • 300ml thickened cream
  • 20.00 ml finely grated orange rind
  • Baby beetroot leaves, to serve
  • Fresh berries, to serve
  • 86.63 gm orange juice
  • 40.00 gm caster sugar
Instructions:
  • In a medium saucepan, simmer the beetroot in cold water until tender, about 40 minutes. Make sure to top up with water if needed. Drain the beetroot, saving 1 cup of the cooking liquid. Allow the beetroot to cool before using.
  • Prepare a 6cm-deep, 22cm round springform pan by greasing it and then lining the base and sides with baking paper.
  • Pulse cookies in a food processor until they form fine crumbs. Set aside 1 tablespoon of crumbs. Add butter and pulse until well combined. Press the mixture evenly onto the base of the pan. Chill in the refrigerator for 30 minutes.
  • Pour piping hot water into a small bowl and sprinkle gelatine on top. Mix until completely dissolved. Let it cool for a bit.
  • Blend beetroot in a food processor until silky, scraping down the sides as needed. Add cream cheese, sugar, vanilla, and ricotta; blend until velvety. Incorporate cream and blend until smooth. Add gelatine mixture and rind; blend until smooth. Pour mixture over base in pan, level the top, then chill for 2 hours until slightly set.
  • Prepare the beetroot jelly by warming the reserved beetroot liquid in a saucepan over medium heat. Mix in the juice, sugar, and 1⁄3 cup of cold water, then bring it to a simmer. Remove from heat and sprinkle gelatin over the mixture. Stir well until the gelatin is fully dissolved. Strain the jelly mixture through a sieve into a jug and allow it to cool to room temperature.
  • Drizzle the jelly gently over the back of a large spoon onto the cheesecake. Chill in the refrigerator overnight or until firm.
  • Gently lift the cheesecake from the pan and transfer it to a platter. Garnish with beetroot leaves, berries, and the saved crumbs. Time to enjoy!

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