• Beetroot and salmon cheesecake

    By Food & Home Entertaining Serves: 3
    Cooking Time: 30 minutes + 2 hours, to set

    Ingredients

    • Cheesecake base
    • 3 slices pumpernickel bread
    • 80g butter, melted
    • Cheesecake filling
    • 2 (4g) gelatine leaves
    • 100ml cold water
    • 200g cream cheese
    • 100g goat’s cheese
    • zest of 1 orange
    • 100g beetroot, cooked and puréed
    • 3 candied beetroots, cooked and thinly sliced into rounds
    • 100g smoked salmon trout
    • microherbs, to garnish
    • lime wedges, to serve

    Instructions

    1

    For the base, blitz the bread to a fine crumb in a blender or food processor and fold in the melted butter.

    2

    For the filling, soak the gelatine in the cold water, 5 minutes.

    3

    Oil three 6cm-round ring moulds. Line the bases with a thin layer of the cheesecake base and place on a baking tray lined with baking paper.

    4

    Returning to the filling, beat the cream cheese until fluffy. Blend in the goat’s cheese and orange zest.

    5

    Remove the gelatine leaves from the water and squeeze out excess water. Melt the softened gelatine in a bowl in the microwave, 20 seconds. Fold into the puréed beetroot and fold the beetroot purée into the cheese mixture.

    6

    Fill the moulds with the filling mixture. Top with overlapping candied beetroot rounds and refrigerate to set, 2 hours. Keep refrigerated until ready to serve.

    7

    Remove the cheesecakes from the moulds by loosening the sides with a palette knife. Top with smoked salmon trout ribbons and garnish with microherbs. Serve with lime wedges for squeezing.

     

     

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