Recipes.

Beetroot Red Velvet Cheesecake

By I Quit Sugar: Simplicious


I Quit Sugar: Simplicious: Red Velvet Cheesecake recipe
  • 12 servings
  • Prep - 3 hours
    Cooking - 1 hour
  • Total - 4 hours
I Quit Sugar: Simplicious: Red Velvet Cheesecake recipe

This recipe comes from Sarah Wilson’s cookbook I Quit Sugar: Simplicious. She says: “I put out a ‘What would you like to see in my next cookbook?’ call to action on the interweb. I was overwhelmed with requests to ‘pimp’ the Crunchynut Cheesecake from my first book as well as the Beetroot Red Velvet Cupcakes from my second book. So I figured I’d do the whole crazy thing in one spring-form cake tin!”  

Servings: 12
Preparation: 3 hours
Cooking: 1 hour

Ingredients

Candied beetroot

  • 1 beetroot, trimmed and peeled.
  • 2 tablespoons rice malt syrup.
  • 1/2 teaspoon pure vanilla powder.

Base

  • 1 cup nuts (activated, skinless hazelnuts are best, but pistachios work great too).
  • 1 cup desiccated coconut.
  • 1/2 cup almond meal.
  • 1/2 cup raw cacao powder.
  • 120 g unsalted butter, softened.

Cheesecake filling

  • 750 g cream cheese, at room temperature, plus extra to garnish.
  • 2 tablespoons full-fat plain yoghurt or sour cream.
  • 1/4 cup coconut cream.
  • 1/4 cup rice malt syrup.
  • 1 egg.
  • pinch of pure vanilla powder.
  • 1/4 cup raw cacao powder.

Garnish

  • 50 g dark (85-90% cocoa) chocolate, chopped.
  • edible flowers and raspberries, to garnish.

Directions

1. Preheat the oven to 120°C/250°F/Gas Mark ½ and line a baking tray with baking paper.

2. To make the candied beetroots, slice the beetroot thinly (about 2mm) using a sharp knife or mandoline. In a small saucepan, heat the rice malt syrup and vanilla with ½ cup of water, stirring until the syrup dissolves. Bring to the boil. Add the beetroot slices and top with more water so that the beetroot is just covered. Return to the boil and simmer for 20 minutes, or until the beetroot slices are tender and translucent. Remove the beetroot, reserving the leftover liquid for making the cheesecake filling. Lay the beetroot sliced on the prepared tray and bake for 1 hour, or until crispy. Remove from the oven and allow to cool.

3. To make the base, increase the oven temperature to 180ºC/350ºF/Gas Mark 4 and line a 23cm spring-form cake tin with baking paper. Grind the nuts in a food processor until semi-fine. Transfer to a mixing bowl with the coconut, almond meal, cacao powder and butter, and rub with your fingers to make a dough (the more you rub, the more you’ll release the oils in the nuts and achieve the right consistency). Add more butter if required. Press the mixture into the base of the tin so the crust is about 1.5 cm thick. Bake for 10 minutes. Remove and allow to cool completely.

4. To make the cheesecake filling, combine the cream cheese, yoghurt or sour cream, coconut cream, rice malt syrup, egg and vanilla in a large bowl. Don’t over-mix, and try to keep the aeration to a minimum while stirring (too much air will make the filling puff up and then collapse during cooking). Transfer half of the mixture to another bowl and stir through 2-3 tablespoons of the reserved beetroot liquid and the cacao powder. Spoon the vanilla layer onto the cooled base, then layer the beetroot and cacao mix on top. Return to the oven for 20-30 minutes until the mixture pulls away from the side a little and the centre is custard-like (don’t overcook). Place in the fridge for at least 2 hours to firm up.

5. To make chocolate shards for garnish, melt the chocolate slowly in a microwave (or in a heat-proof bowl over a saucepan of boiling water, making sure the base of the bowl doesn’t touch the water). Pour onto a sheet of baking paper and spread evenly with a palette knife. Cover with a second sheet of baking paper and smooth out any bubbles. Gently roll up to form a 3.5cm tube. Place in the fridge for 30 minutes to set. Unroll carefully to reveal instant shards.

6. Adorn the cold cheesecake with the candied beetroot chips, edible flowers, chocolate shards and raspberries, using the extra cream cheese to keep things in place.


This recipe comes from Sarah Wilson’s cookbook I Quit Sugar: Simplicious. She says: “I put out a ‘What would you like to see in my next cookbook?’ call to action on the interweb. I was overwhelmed with requests to ‘pimp’ the Crunchynut Cheesecake from my first book as well as the Beetroot Red Velvet Cupcakes from my second book. So I figured I’d do the whole crazy thing in one spring-form cake tin!”

Ingredients

Candied beetroot

  • 1 beetroot, trimmed and peeled.
  • 2 tablespoons rice malt syrup.
  • 1/2 teaspoon pure vanilla powder.

Base

  • 1 cup nuts (activated, skinless hazelnuts are best, but pistachios work great too).
  • 1 cup desiccated coconut.
  • 1/2 cup almond meal.
  • 1/2 cup raw cacao powder.
  • 120 g unsalted butter, softened.

Cheesecake filling

  • 750 g cream cheese, at room temperature, plus extra to garnish.
  • 2 tablespoons full-fat plain yoghurt or sour cream.
  • 1/4 cup coconut cream.
  • 1/4 cup rice malt syrup.
  • 1 egg.
  • pinch of pure vanilla powder.
  • 1/4 cup raw cacao powder.

Garnish

  • 50 g dark (85-90% cocoa) chocolate, chopped.
  • edible flowers and raspberries, to garnish.

Directions

1. Preheat the oven to 120°C/250°F/Gas Mark ½ and line a baking tray with baking paper.

2. To make the candied beetroots, slice the beetroot thinly (about 2mm) using a sharp knife or mandoline. In a small saucepan, heat the rice malt syrup and vanilla with ½ cup of water, stirring until the syrup dissolves. Bring to the boil. Add the beetroot slices and top with more water so that the beetroot is just covered. Return to the boil and simmer for 20 minutes, or until the beetroot slices are tender and translucent. Remove the beetroot, reserving the leftover liquid for making the cheesecake filling. Lay the beetroot sliced on the prepared tray and bake for 1 hour, or until crispy. Remove from the oven and allow to cool.

3. To make the base, increase the oven temperature to 180ºC/350ºF/Gas Mark 4 and line a 23cm spring-form cake tin with baking paper. Grind the nuts in a food processor until semi-fine. Transfer to a mixing bowl with the coconut, almond meal, cacao powder and butter, and rub with your fingers to make a dough (the more you rub, the more you’ll release the oils in the nuts and achieve the right consistency). Add more butter if required. Press the mixture into the base of the tin so the crust is about 1.5 cm thick. Bake for 10 minutes. Remove and allow to cool completely.

4. To make the cheesecake filling, combine the cream cheese, yoghurt or sour cream, coconut cream, rice malt syrup, egg and vanilla in a large bowl. Don’t over-mix, and try to keep the aeration to a minimum while stirring (too much air will make the filling puff up and then collapse during cooking). Transfer half of the mixture to another bowl and stir through 2-3 tablespoons of the reserved beetroot liquid and the cacao powder. Spoon the vanilla layer onto the cooled base, then layer the beetroot and cacao mix on top. Return to the oven for 20-30 minutes until the mixture pulls away from the side a little and the centre is custard-like (don’t overcook). Place in the fridge for at least 2 hours to firm up.

5. To make chocolate shards for garnish, melt the chocolate slowly in a microwave (or in a heat-proof bowl over a saucepan of boiling water, making sure the base of the bowl doesn’t touch the water). Pour onto a sheet of baking paper and spread evenly with a palette knife. Cover with a second sheet of baking paper and smooth out any bubbles. Gently roll up to form a 3.5cm tube. Place in the fridge for 30 minutes to set. Unroll carefully to reveal instant shards.

6. Adorn the cold cheesecake with the candied beetroot chips, edible flowers, chocolate shards and raspberries, using the extra cream cheese to keep things in place.

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