Description
Oh, these cheesecakes are addictive! A perfect blend of all-natural red velvet cake (no toxic food color here) and cheesecake layers. Who can say no to that?
Ingredients
- FOR THE CAKE:
- 1 whole Large Beet
- 2 Tablespoons Freshly Squeezed Lemon Juice
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 Tablespoons Cocoa Powder (optional)
- 1 cup Oil
- ½ cups Brown Sugar
- 1 cup Granulated Sugar
- 3 Eggs
- 1-½ teaspoon Pure Vanilla Extract
- 4 Tablespoons Milk
- FOR THE CHEESECAKE LAYER:
- 16 ounces, weight Cream Cheese
- ½ cups Sugar
- 1 Egg
- ½ teaspoons Vanilla
Preparation
To cook the beets:
1. Preheat oven to 375 F.
2. Wash and chop beets.
3. Wrap beets with parchment paper or aluminum foil and place on a baking tray.
4. Roast until soft, about an hour. Remove from oven.
5. Allow them to cool then add lemon juice and puree in a blender.
6. Measure 1 cup of the beet puree and set aside.
For the beet cake/brownie layer:
1. Preheat oven to 350 F.
2. Line or oil/butter a standard size jelly roll tray.
3. Combine the flour, baking powder, salt and cocoa powder (if using) in a bowl. Set aside.
4. Cream together oil and sugars in a mixing bowl using an electric mixer.
5. Add eggs, one at a time.
6. Add vanilla.
7. Slowly add flour mixture to the wet ingredients.
8. Fold 1 cup beet puree into the cake batter.
9. Add half of the milk and mix to combine.
10. Set aside ¾ cup of the batter.
11. Add the remaining half of the milk into the reserved 3/4 cup of batter. Set this aside again.
12. Pour the remaining batter into the jelly roll pan and spread evenly.
For the cheesecake layer:
1. Beat cream cheese and sugar until fluffy (see note 4 below).
2. Add egg and vanilla and mix until there are no lumps.
3. Add cream cheese layer on top of the beet cake layer and smooth evenly.
To make the swirls:
1. Drop spoonfuls of the reserved beet cake layer on top of cheesecake layer.
2. Drag a knife tip through the cheesecake and beet cake layers to create swirls.
3. Bake at 350 F for 30 minutes or until done in the center. Remove from oven.
4. Cool completely before using a heart shape cookie cutter to create individual pieces.
Notes :
1. Depending on the oven temperature, baking time may vary.
2. To achieve the best color, make the beet puree as smooth as possible.
3. I used brown sugar because I had some handy. Regular sugar should work as well.
4. Using a food processor/hand mixer will make the cheesecake layer easier to make.
5. Don’t worry if the beet cake layer is thick.
6. You may add more sugar to the cheesecake layer. I like to keep it with just a hint of sweetness.
