Preparation time is 15minutes
Cook time is 1hours 30minutes
Total time is 1hours 45minutes
Serve is for 12 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
12
Beetroot chips
- 2 medium beetroot (thinly sliced)
Beetroot jelly
- 1 beetroot (grated)
- 1/2 cup apple juice
- 1 1/2teaspoons gelatine powder
Cheesecake
- 200grams Woolworths toasted honey & cinnamon muesli
- 2tablespoons almond spread
- 2tablespoons extra virgin olive oil
- 3teaspoons gelatine powder
- 375grams light smooth ricotta
- 500grams low-fat Greek-style yoghurt
- 1 1/2tablespoons honey
- 1 lemon (zested)
- 2teaspoons vanilla bean paste
Nutrition per serving
858kJ / 206Cal
858 Kilojoules or 206 Calories
10% of daily energy intake*
Protein
8.2grams
Fat
10.7grams
Carbs
18.8grams
Sugars
11.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Add a healthier twist to a classic cheesecake recipe with this nutritionally approved beetroot cheesecake. Its layer of beetroot jelly is sure to impress.
Method
Step 1 of 7
Grease a 20cm (7cm deep) round springform pan. Line base and side with baking paper.
Step 2 of 7
Place muesli in a food processor and process until fine crumbs form. Add almond spread and oil, then process until combined. Using back of a metal spoon, press mixture over base of pan. Freeze for 20 minutes.
Step 3 of 7
Place 1/3 cup boiling water in a small bowl. Sprinkle over gelatine and mix until dissolved. Set aside to cool slightly. Place ricotta, yoghurt, honey, zest and vanilla in a cleaned food processor and process for 30 seconds or until very smooth. Add gelatine mixture. Process for 15 seconds or until combined. Pour mixture over base in pan. Refrigerate for 2 hours or until slightly firm.
Step 4 of 7
To make the beetroot chips, preheat oven to 120°C/100°C fan-forced. Arrange beetroot in a single layer on a large baking paper-lined baking tray. Bake for 1 hour 30 minutes or until dried and crisp. Allow to cool on tray.
Step 5 of 7
Meanwhile, to make the beetroot jelly, place beetroot and apple juice in a small saucepan over medium heat. Bring to a simmer, then remove pan from heat. Strain mixture through a fine sieve into a jug. Sprinkle over gelatine and mix well until dissolved. Set aside to cool to room temperature.
Step 6 of 7
Pour jelly over cheesecake and refrigerate for 6 hours or overnight, if time permits, to set completely.
Step 7 of 7
Top cheesecake with beetroot chips to serve.
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