Beetroot and salmon cheesecake – Food & Home Magazine
Discover a vibrant Beetroot and Salmon Cheesecake that combines the earthy sweetness of beets with the freshness of smoked salmon. Perfect for special occasions or a unique dessert spread.
Ingredients
- Cheesecake base
- 3 slices pumpernickel bread
- 80g butter, melted
- Cheesecake filling
- 2 (4g) gelatine leaves
- 100ml cold water
- 200g cream cheese
- 100g goat’s cheese
- zest of 1 orange
- 100g beetroot, cooked and puréed
- 3 candied beetroots, cooked and thinly sliced into rounds
- 100g smoked salmon trout
- microherbs, to garnish
- lime wedges, to serve
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