Beetroot Cheesecake | How to make Beetroot Cheesecake

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BySonia Shah
Created on 4th Feb 2016
  • Beetroot Cheesecake, How to make Beetroot Cheesecake
Beetroot Cheesecakeby Sonia Shah
  • Beetroot Cheesecake | How to make Beetroot Cheesecake (10 likes)

  • 1 review
    Rate It!
  • By Sonia Shah
    Created on 4th Feb 2016

About Beetroot Cheesecake

Delicious, healthy and perfectly baked cheesecake. Great for a valentine party!

The delicious and mouthwatering Beetroot Cheesecake is a famous dish of world and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Beetroot Cheesecake is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Beetroot Cheesecake. Sonia Shah shared this Beetroot Cheesecake recipe which is perfect to serve for 8 people. The step by step process with pictures will help you to know how to make the delicious Beetroot Cheesecake. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Beetroot Cheesecake recipe at your home and surprise your family and friends.

  • Prep Time20mins
  • Cook Time90mins
  • Serves8People

Video for key ingredients

  • How to make Sour Cream

Beetroot Cheesecake

Ingredients to make Beetroot Cheesecake

  • Butter 1/4 Cup (room temperature)
  • Graham Crackers or Digestive biscuits 1 packet
  • Pecans / Walnuts 1/3 cup
  • Brown Sugar 1/3 cup
  • Beetroot boiled and chopped - 2
  • Cream cheese - 4 cups (room temperature)
  • Sugar - 1 cup
  • Egg Replacer (Potato starch)- 6tsp + 6tbsp water (mix well)
  • Vanilla extract - 2tsp
  • Sour Cream - 1 cup
  • Beetroot juice - 1cup (freshly squeezed)
  • Jello - 1tbsp

How to make Beetroot Cheesecake

  1. For the Crust - Preheat Oven to 350F . Grease a 9 inch springform pan. In a food processor add butter, graham crackers, pecans and sugar and mix together to a coarse texture. Place the crushed mixture into pan and flatten it.
  2. Place the pan in oven and bake until golden in color. about 15 minutes. Remove the pan and allow it to cool completely.
  3. For Cheesecake - Pre heat oven to 250F . In a bowl beat together cream cheese and sugar until its fluffy. around 5 mins. Add egg replacer vanilla essence and sour cream. (make sure to scrape the mixture from sides while mixing).
  4. Pour the half the mixture on the baked crust. top with chopped beetroot and cover it with rest of the mixture. Place the pan in center of the oven rack and bake for about an hour until the cheese cake is lightly colored.
  5. Remove the cake from the oven and allow it to cool completely.
  6. For Decoration - Heat beetroot juice in a pan. Add 1tsp Jello and mix. Allow it to cool. Pour this over the cheesecake and refrigerate for 2 hours.
My Tip: Decoration tip- Candied Beetroot rose - Thinly slice the beetroot and keep aside. In a pan bring to boil 1/2 cup beetroot juice and 1/4 cup sugar. switch off the gas and cool. Dip the thinly slice beetroot and place them on a tray. freeze for an hour. Use these slices to create a rose on the cake. (as shown in picture) Here i have used yellow beetroot.

Reviews for Beetroot Cheesecake (1)

Madhuchanda Sharmaa year ago
looks do i get potato starch?