Beet Cheesecake

Marie-France Romero & Lisa Bergar | 3/3/23

20 minutes top chrono, the beet cheesecake from Marie-France Romero, of the restaurant En Voiture Simone, is the easy dish to make in advance for entertaining your guests.

Serves 6

Preparation time: 20 min

Rest: 3 h

The cookie

200 g appetizer cookies of your choice
130 g melted butter

The cream

3 cooked beets
150 g fromage frais (Philadelphia or St Môret)
15 cl liquid cream
8 cl milk
4 gelatine leaves
Salt, pepper and spices of your choice

Dressing

1 or 2 raw beets for decoration
Poppy seeds
Pickles

1 - Prepare the cookie: place the cookies in a blender to crumble. Place in a bowl and pour in the melted butter. Mix well. Pour the biscuit-butter mixture into a springform tin and press lightly to compact the cookie. Set aside.

2 - Prepare the cream: purée the beet with the milk in the bowl of a blender. Add the fromage frais to the purée and blend. Meanwhile, soften the gelatine in cold water. Heat the cream in a saucepan. Add the gelatine (wrung out) to the hot cream. Add the hot cream to the mixture in the bowl of a blender. Blend and season to taste.

3 - Finishing: pour the mixture over the cookie. Refrigerate for at least 3 h before serving.

4 - Serving : just before serving, garnish the cheesecake with beet shavings, pickles and poppy seeds.

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