Beetroot-Cheesecake

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

Preparation info

Serves
8

Difficulty
Medium

Appears in

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

Cake

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. Sp