Beetroot and hazelnut cheesecake
Cheesecake doens have to be only sweet...But Cheesy
Preparation time 1 hour
Serves 10 Ingredients For the base
180g cream crackers
120g salted butter,meltedFor the filling
250g ricotta cheese
300g cream cheese
50g Greek yoghurt
15g self raising flour
1 tbsp garlic powder
1 lemon, the zest of it
1 medium onion, finely chopped and lightly sautéed
Salt and pepperFor the decoration
500g beetroots of your choice, boiled
2 tbsp hazelnuts ,toasted Preparation method
1. Preheat the oven to 180C.
2. For the base, Mix in bowl the melted butter with the biscuits, and then press the mixture into a 20cm springform cake tin.
3. For the filling, Place the ricotta cheese, soft cheese, and the eggs into the mixing bowl of Kenwood Chef Sense
. Mix for few minutes in a low speed and then add the flour, lemon zest and the cooked onions.Season well and pulse for few times. Spoon the cheese mixture onto the base and transfer to the oven to bake for 35-40 minutes. Remove from the oven and allow to cool.
4. To serve, Top the cake with the beetroots and the hazelnuts.