Beetroot-Cheesecake

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Preparation info

  • Serves

    8

    • Difficulty

      Medium

Appears in

Sex & Drugs & Sausage Rolls

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

  • About

You can just have the cheesecake, or serve it with different Bits of Beetroot, Pickled, Roast, a Puree, lots of different colours. This is a meeting of Russian Jewish Beetroot with Jewish Deli cheesecake

Ingredients

  • ½ large onion, peeled and chopped
  • a knob of butter
  • 500 g cooked beetroot, diced
  • 1 tsp orange zest
  • juice of 1 orange
  • 8 g ground caraway
  • 10 g Forum Cabernet Sauvignon vinegar
  • 5 g fine sea salt
  • a few grinds of white pepper
  • 3 leaves gelatine, soaked in cold water to bloom
  • 250 g oatcakes
  • 100 g butter, melted
  • 200 g Philadelphia full fat cream cheese
  • 3 egg whites

    Method

    To make the cheesecake

    Sweat the onion in the butter until soft and translucent. Add the beetroot, orange zest and juice, caraway, vinegar, salt and pepper. Cover and simmer for 5 minutes. Transfer to a blender then add the gelatine. Purée until smooth. Leave to drain through muslin.

    In a food processor, blitz the oatcakes with the melted butter. Spread over the base of a springform tin, pressing firmly. Place it in the fridge to set.

    Beat the cream cheese into the drained purée. Whisk the egg whites until they hold soft peaks, then fold into the mixture.

    Spread evenly over the biscuit base then chill it in the fridge again. Once set, gently warm the drained juices and pour them over the cheesecake to glaze. Chill it in the fridge once more until required.