Beetroot Cheesecake
A stunning dessert that features a velvety beetroot-infused cheesecake layer atop a crunchy cookie crust. The natural color from the beets creates an eye-catching presentation and a unique earthy flavor that blends seamlessly with the creamy cheese filling.
Prep time: 30 minutesCook time: 1 hourServes: 8
Ingredients
1 1/2 cups of crushed graham crackers
1/4 cup melted unsalted butter
1 cup cooked and pureed beets
16 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 tbsp lemon juice
Instructions
1. Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a medium bowl, combine crushed graham crackers and melted butter. Press mixture evenly onto the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and sugar together until smooth.
4. Add in the pureed beets, mixing until fully combined.
5. Beat in eggs one at a time, ensuring each is incorporated before adding the next.
6. Mix in the vanilla extract, sour cream, and lemon juice until smooth and creamy.
7. Pour the beetroot cheesecake mixture over the crust in the springform pan.
8. Bake in the preheated oven for 50-60 minutes, or until the center is set and the top is slightly firm to touch.
9. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
10. Remove from the oven and refrigerate for at least 4 hours, or overnight, before serving.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Reheating
To reheat, let it sit at room temperature for 15 minutes or enjoy cold.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
