Name: Beetroot Cheesecake recipe by Sonia Shah at BetterButter
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8
Ingredients: 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

Ingredients Serving: 8

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

Instructions

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.
Place the pan in oven and bake until golden in color. about 15 minutes. Remove the pan and allow it to cool completely.
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).
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.
Remove the cake from the oven and allow it to cool completely.
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.

Similar Recipes