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Beetroot Cheesecake

Beetroot Cheesecake

Recipe

Base 

200g Biscuits

100g Melted Butter

Blend the biscuits until a fine meal is achieved. Add the melted butter and combine. Transfer mixture to a springform pan and place in the fridge.

Lime Filling

500g skyr

1-15 lime juice

2-4 tbsp Maple Syrup

2tsp gelatine + 50ml cold water . Combine gelatine and cold water. Bring it to a boil and mix well. Set aside.

Blend skyr , lemon and sugar and add the gelatine mixture , pour ove the biscuit crust . Place in the frdige for 3h.

Raspberry Beetroot Filling

500g skyr

2-4 tbsp maple syrup

150 raspberries , blended strained.

2 tbsp of The Organic LAB Beetroot Powder

2tsp gelatine + 50ml water

Follow same instructions of the lime filling.

Place in the fridge for at least 3h before serving.


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