Beetroot Cheesecake | How to make Beetroot Cheesecake

By Sonia Shah  |  4th Feb 2016  |  
5.0 from 1 review Rate It!
  • Beetroot Cheesecake, How to make Beetroot Cheesecake
Beetroot Cheesecakeby Sonia Shah
  • Prep Time

    20

    mins
  • Cook Time

    90

    mins
  • Serves

    8

    People

14

1





Video for key ingredients

  • How to make Sour Cream

About Beetroot Cheesecake

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

Beetroot Cheesecake, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Beetroot Cheesecake is just mouth-watering. This amazing recipe is provided by Sonia Shah. Be it kids or adults, no one can resist this delicious dish. How to make Beetroot Cheesecake is a question which arises in people's mind quite often. So, this simple step by step Beetroot Cheesecake recipe by Sonia Shah. Beetroot Cheesecake can even be tried by beginners. A few secret ingredients in Beetroot Cheesecake just makes it the way it is served in restaurants. Beetroot Cheesecake can serve 8 people. So, the next time you have a get together or a party at home, don't forget to check and try out Beetroot Cheesecake.

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 amazing..how do i get potato starch?
Reply