Beetroot cheesecake with smoked salmon
I have a childish infatuation with strong coloured food, so when I saw a picture of a beetroot cheesecake on Pinterest I just had to make it.
The Pinterest pin was only a picture with no recipe attached, so I’ve had to develop my own modus operandi. Not that it was particularly hard. Beetroot cheesecake is not very different from other types of savoury cheesecakes, and I’ve decided to go easy on herbs and spices in order to highlight the flavour of beets and smoked salmon.
Besides the colour combination of orange and purple is outstanding, to say the least. So if you are in the mood for an expressionistic antipasto, plan to throw a colour-coded or 80s themed dinner party or just want to make sure that your dinner guests are fully awake from the beginning of the meal, do give the beetroot cheesecake with smoked salmon a try. The taste is phenomenal, even though the colours clash.
1 packet of tuc crackers
80 g butter
200 g ricotta
100 g cream cheese
4 leaves of gelatine
10 ml milk
2 fist sized beets
200 g smoked salmon
Boil the beets for 20 minutes without removing the skin.
Rub the skin off, while the beets are still hot. Blend beetroots to a thick paste.
Soak gelatine in cold water.
Put the crackers in a plastic bag and bang it on a table to crush the crackers without spreading crumbs all over the place.
Melt butter in a casserole, and pour the melted butter over the cracker crumbs. Press the crumbs firmly into 4 ring molds (6 x 4 cm) to make the base of the beetroot cheesecake.
Mix ricotta and cream cheese with an electric mixer. Add salt and pepper to taste.
Fold the blended beetroot paste into the cheese mixture.
Heat up the milk in a casserole until tepid. Squeeze excess water off the gelatine, before stirring the gelatine in the milk. Keep stirring until the gelatine is fully absorbed.
Mix milk with cream cheese and beetroot, and divide the mixture between the 4 ring molds. Place the beetroot cheesecakes in the fridge to set.
Trace the edge of each ring mold with a sharp knife. Then release the cheesecake from the mold.
Divide the smoked salmon in four portions and arrange a portion of salmon on top of the beetroot cheesecake.
Now the beetroot cheesecake is ready to serve.