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- Beetroot Cheesecake Squares
Beetroot Cheesecake Squares
Prep time:
Cook time:
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Ingredients
- 75g unsalted butter, cold, cubed, plus extra for the tin
- 115g porridge oats
- 40g wholemeal flour
- 30g soft brown sugar
- 25g cacao powder
- ½ x 12g gelatine sachet
- 100g cooked beetroot (vacuum-packed, without vinegar)
- 450g light cream cheese, at room temperature
- 250g greek yoghurt (we used 2% fat)
- 75g icing sugar, sifted
- 2 tsp vanilla extract
- 150g raspberries, to serve (optional)
- 150g blueberries, to serve (optional)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease a 23cm square baking tin with butter and line with baking paper, leaving an overhang.
Step 2
Put the oats, flour, sugar and cacao in a bowl. Rub in the butter with your fingertips until sandy. Press into the tin; bake for 12 mins or until firm. Set aside to cool.
Step 3
Sprinkle the gelatine over 60ml warm water in a glass jug, then stir gently. Let it stand for 5 mins, then either microwave on high for 15 secs or stand the jug in a pan of warm water over a low heat until dissolved (don’t let it boil). Set aside to cool.
Step 4
Purée the cooked beetroot with a hand-held stick blender. Set aside.
Step 5
Beat the cream cheese with a whisk until soft. Add the beetroot, yoghurt, icing sugar and vanilla; mix until smooth.
Step 6
Beat the gelatine mix into the cheesecake filling, then pour it all over the cooled cacao base; spread evenly. Chill for at least 4 hrs.
Step 7
Lift the cheesecake out of the tin holding the baking paper. Slice into 16 squares; serve topped with berries, if using. Chill in an airtight container for up to 4 days.
Tips or serving suggestions
Makes 16. Allow extra time for cooling and chilling
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Ocado Blueberries 150g
150g£1.80
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Ocado British Unsalted Butter 250g
250g£1.69
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Philadelphia Light Low Fat Soft Cream Cheese 165g
165g£1.25
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Dr. Oetker Madagascan Vanilla Extract 35ml
35ml£1.45
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Dr. Oetker Gelatine Sachets 3 x 12g
3 x 12g£1.50
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