Beetroot Cheese Cake

This beetroot cheesecake is an easy to make cake which need no baking or eggs in it. Less sugar and addition of beetroot powder makes it a tasty and healthy option in comparison to the other cream cheesecakes. The beetroot powder not only adds the natural sweetness but also light pink color to it making it more attractive. The cake also provides the richness of nutrients like protein, vitamin A, riboflavin, calcium and phosphorus.
Amount of Nutrient and Percent Daily Value (DV) per Serving (1/8):
Calories: 232.9kcal (%DV 11.6)
Protein: 5.5g (%DV 11.0)
Fat: 15.2g (%DV 19.5)
Carbohydrates: 20.0g (%DV 7.2)
Vitamin A: 133.0mcg (%DV 14.8)
Vitamin B2: 0.3mg (%DV 21.2)
Calcium: 159.3mg (%DV 12.3)
Phosphorus: 129.7 (%DV 10.4)
Beetroot Cheese Cake
This beetroot cheesecake is an easy to make cake which need no baking or eggs in it. Less sugar and addition of beetroot powder makes it a tasty and healthy option in comparison to the other cream cheesecakes. The beetroot powder not only adds the natural sweetness but also light pink color to it making it more attractive. The cake also provides the richness of nutrients like protein, vitamin A, riboflavin, calcium and phosphorus.
Amount of Nutrient and Percent Daily Value (DV) per Serving (1/8):
Calories: 232.9kcal (%DV 11.6)
Protein: 5.5g (%DV 11.0)
Fat: 15.2g (%DV 19.5)
Carbohydrates: 20.0g (%DV 7.2)
Vitamin A: 133.0mcg (%DV 14.8)
Vitamin B2: 0.3mg (%DV 21.2)
Calcium: 159.3mg (%DV 12.3)
Phosphorus: 129.7 (%DV 10.4)
Steps
- 1
For making cream cheese:
- 2
Take about 1 litre of the milk and boil it for few minutes.
- 3
Add vinegar, allow it to curdle and then close the flame.
- 4
Sieve the cheese and blend it in the blender along with the cream.
- 5
Dissolve the beet powder in 3-4 spoons of the milk.
- 6
Add the beet mixture to the cream cheese then add powdered sugar, vanilla essence to it, then blend till it reach a smooth consistency.
- 7
For making Cake:
- 8
Crush the biscuits into granular powder and mix melted butter to it.
- 9
Place a butter paper at the bottom of the cake pan for easy to removal of the cake after setting.
- 10
Add the biscuit mixture to the cake pan bottom and press with a spatula to make it equal.
- 11
Now add the cream cheese prepared on top of it and allow it to set for 4-5 hours in fridge.
- 12
After setting carefully remove the cake by holding the butter paper and serve it.
Similar Recipes
More Recipes
-

Beena Radia
-

Kulsoom Bukhari
-

Easy and Digestible Warm Singhara Rab (Water Chestnut Porridge)
Krishna Dholakia
-

Deepa Rupani
-

🥕✨ Creamy Carrot, Green Chilli & Basil Soup 🌿
Gurpal kaur Ubhi's {Heavenly Jewel Kitchen}
-

Kuttu Atta Phirni (Buckwheat Flour Pudding)
Bethica Das
-

Deepti Johri
-

Nutan Shah
-

Santy Coy
-

Indonesian style sweet pancake
Canesia
-

Nadia
-

Shredded Chicken 🐔 Stuffed Shells
Crock Pot Girl 🤡
-

🧑🏽🍳🧑🏼🍳How to Make Panang Curry with Shrimp • Thai Panang Curry Recipe |ThaiChef Food
ThaiChef food by chef Peach
-

Laju Gehani
-

Bebe Ng -

Bebe Ng -

Juhi Prakash Sewani
-

HEALTHY! TASTY! RECIPES (JICA TCP, Himachal)
-

- “ Chocolate Crinkle cookies“
@thebellyrulesmind
-

Amarnath Leaves with Potato Curry
Ruchita Chauhan
-

Sindhi Style: 'Lal Math' or 'Lal Saag Dal'
Anamika Banerjee
-

Priya N. Sinha
-

Fadeelah Yari❤️














Comments (2)