Mini Beetroot Cheesecake Recipe

Ingredients:

• 1 cup digestive biscuit crumbs
• 1/4 cup melted butter
• 1/4 cup granulated sugar
• 1 cup chopped cooked beets
• 1/4 cup sugar
• 1/4 cup water
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1/4 cup sour cream

Instructions:

1. Preheat the oven to 325°F and line a muffin tin with cupcake cases.
2. In a mixing bowl, combine the digestive biscuit crumbs, melted butter, and 1/4 cup of sugar until well combined. Press the mixture evenly into the bottom of each cupcake case and set aside.
3. Puree the chopped cooked beets, 1/4 cup sugar, water, and vanilla extract in a blender until smooth.
4. In another mixing bowl, beat the cream cheese and 1/2 cup of sugar until smooth and creamy.
5. Add in the eggs, one at a time, and beat until well combined.
6. Mix in the sour cream and beet puree until well combined.
7. Pour the cheesecake mixture into the prepared cupcake cases, filling each about 2/3 of the way full.
8. Bake for 20-25 minutes or until the cheesecake has set and the edges are lightly golden brown.
9. Remove from the oven and allow to cool to room temperature before placing them in the refrigerator to chill for at least an hour.
10. Once chilled, remove from the cupcake cases and serve. Garnish with some fresh berries or chopped nuts if desired.

Verdict:

These mini beetroot cheesecakes are a unique twist on a classic dessert. The slight tang of the cream cheese pairs perfectly with the sweetness of the beetroot. The crust also adds a nice crunch to every bite.

Serving Suggestions:

Serve chilled with fresh berries or chopped nuts for added texture and flavor. These mini cheesecakes are perfect for any occasion, whether it be a dinner party or a mid-week treat.