Here I am, after a long time. To compensate you for my long absence, I am starting the new posts with a dessert recipe, full of color and wonderful taste, beetroot cheesecake!
I don’t know how it is done and time is goes so fast. Many obligations take up all my time, so blog posts are left behind. Not that I didn’t develop recipes all this time; most of all were only posted on Instagram. So if you don’t have an account there, make one, to keep track of all my news 😀 Times change, you see….
I also share recipes on a French website dedicated to Mediterranean cuisine, InBocca (@inbocca_mag). You will find many of my recipes there, which do not exist in The Healthy Cook and are worth a try. Take a look, and if you have questions send me a message. 🙂
The beetroot cheesecake is something I had in mind for a long time. It’s different and healthier than the regular cheesecake. Made with anthotiro (a Greek fresh cheese), greek yogurt and raspberries. As a sweetener I used date sugar (it can be replaced with brown sugar if you don’t find it) and honey.
As for the base, I tried an alternative, with dates, hazelnuts and cocoa, that is gluten-free. Of course, you can make it with the most common base, in its healthy version, which you will find in my Blueberry Cheesecake recipe.
If you love beetroot as much as I do, take a look of a few more recipes here.
Beetroot Cheesecake with Raspberries
A healthier and more unusual beetroot cheesecake with raspberries. It is made with Greek anthotiro and yogurt and has a gluten-free base.
- 150g. hazelnuts
- 9 medjool dates, soaked for 30 minutes in lukewarm water
- 2 tablespoons of cocoa (I used raw)
- 1 ½ tablespoon cacao nibs (optional)
- ½ teaspoon of cinnamon
- 1 pinch of salt
- the zest from an orange
- 350g anthotiro (you may use ricotta as alternative)
- 150g. steamed beetroot
- 150g. frozen raspberries
- 180g. drained yogurt 2%
- 100g. date sugar (you may use brown sugar as alternative)
- 3 tablespoons of honey (I used orange tree honey)
- ½ teaspoon of vanilla extract
- 6 sheets of gelatin
Coarsely chop the hazelnuts in a small food processor. Drain the dates and add them to the food processor, along with all other ingredients. Grind until they become a paste. If necessary add a bit of water.
Spread the mixture evenly on a greased round springform pan 22-23cm., and put it in the refrigerator until needed.
In the meantime, prepare the filling by pureeing all the ingredients, except gelatin, in a large food processor. Transfer the mixture to a bowl to add the gelatin.
Soak the gelatin in cold water for 4-5 minutes, drain well and mix with a bit of lukewarm water until it melts. Add it to the filling mixture and mix well.
Pour the mixture into the pan, spread evenly and put the cheesecake in the refrigerator for 3-4 hours before serving.
To decorate the cheesecake beetroot I used beetroot powder, cacao nibs and pansies from my garden (they are edible).
3.9g Saturated fat
10.5g Unsaturated fat
If you have beetroot powder, add 2 tablespoons to the filling mixture for a deeper color.