Member recipe
Member recipes are not tested in the GoodFood kitchen.

Beetroot cheesecake

By Hungry Herberts (GoodFood Community)
  • Rating: 3 out of 5.1 rating
    Rate
    loading...
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Extra time for making jelly top plus chilling.
  • More effort
  • Serves 10
A different type of cheesecake with a pine nut and basil crunchy base.
Advertisement

Ingredients

Base

  • 300g digestive biscuits
  • 100g toasted pine nuts
  • Handful of basil, chopped
  • 75g unsalted butter

Filling

  • 300g digestive biscuits
  • 100g toasted pine nuts
  • Handful of basil, chopped
  • 75g unsalted butter
  • 500g cooked beetroot in natural juice
  • 600g soft cheese
  • 500g Mascarpone cheese
  • 2 whole free-range eggs
  • 3 free-range egg yolks
  • 100g caster sugar

Jelly top

  • 300g digestive biscuits
  • 100g toasted pine nuts
  • Handful of basil, chopped
  • 75g unsalted butter
  • 500g cooked beetroot in natural juice
  • 600g soft cheese
  • 500g Mascarpone cheese
  • 2 whole free-range eggs
  • 3 free-range egg yolks
  • 100g caster sugar
  • Juice of one orange
  • 2 sheets gelatine
  • Juice from beetroot, (75-100mls)
  • 150mls water
  • 50g caster sugar

Method

  • STEP 1
    Heat the oven to 180c/gas 4
  • STEP 2
    Line a 23cm spring form tin with baking parchment and set aside. Pop the pine nuts in a dry pan until nicely toasted. Watch carefully as they burn easily. Blitz the biscuits and pine nuts in a processor.
  • STEP 3
    Add the chopped basil to the biscuit/pine nut mix and stir in the butter. Press the mix into the prepared tin and bake for 5 minutes. Once baked, set aside and reduce the oven temperature to 160c/gas 3.
  • STEP 4
    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.
  • STEP 5
    To make the jelly top, soften the 2 gelatine sheets in cold water until pliable. Add the orange juice, water, beetroot juices and sugar to a pan and gently heat until the sugar has disolved. Squeeze the water surplus from the gelatine sheets and add the leaves to the pan. Heat until the gelatine has disappeared into the mixture. Stir thoroughly and allow to cool a little, but don't allow it to set. When the cheesecake is completely cool, gently pour the jelly mix onto the cheesecake and chill in the fridge until set.
  • STEP 6
    SERVING TIP: Make sure you use a hot blade to cut the cheesecake. I soak a knife blade in very hot water and dry it before cutting.
  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 3 out of 5.1 rating
Advertisement
Advertisement
  • Bedding promo

    New! Good Food Deal Get up to 55% off a super-soft teddy duvet set!

    Get offer
Advertisement

Sponsored content