Drain the cooked beetroot, keeping the juices and blitz the beetroot bulbs until smooth and have a little texture. Using an electric whisk, in a separate bowl, beat together the soft cheeses. Add the sugar and beat in along with the whole eggs and egg yolks. Finally, add the beetroot pulp and beat together thoroughly. Pour into the tin and bake for 40-45 minutes or until the cake has a little wobble. When baked, turn the oven off and leave the cheesecake to cool in the oven with the door open. This helps to stop the cake cracking.
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