Beetroot Cheesecake with Raspberries

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 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.

Print Recipe

Beetroot Cheesecake with Raspberries

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desserts – Mediterranean

Serves: 8-10

Prep Time: 20 minutes (plus 3 hours wait) Total Time: 3 hours 20 minutes

A healthier and more unusual beetroot cheesecake with raspberries. It is made with Greek anthotiro and yogurt and has a gluten-free base.

Ingredients

• 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
• filling:
• 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

Instructions

1

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.

2

Spread the mixture evenly on a greased round springform pan 22-23cm., and put it in the refrigerator until needed.

3

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.

4

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.

5

Pour the mixture into the pan, spread evenly and put the cheesecake in the refrigerator for 3-4 hours before serving.

6

To decorate the cheesecake beetroot I used beetroot powder, cacao nibs and pansies from my garden (they are edible).

Nutrition

• 297 Calories
• 37g Carbohydrates
• 19mg Cholesterol
• 14.4g Fat
• 6g Fiber
• 10g Protein
• 3.9g Saturated fat
• 65mg Sodium
• 24g Sugar
• 10.5g Unsaturated fat

Notes

If you have beetroot powder, add 2 tablespoons to the filling mixture for a deeper color.

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