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Beetroot & Goat Cheese Cheesecake
An unusual starter combining the flavours of Beetroot and mild Goat's Cheese
Serves 6
Preparation Time 15 minutes
A couple of hours to set

6 Scottish Oat Cakes
200gr St Maure or similar Goat Cheese
Vacuum packed cooked Beetroot
200gr Ricotta Cheese
Cucumber to accompany when serving


1. Use a fork to mix the two cheeses together in a mixing bowl
2. Place an Oatcake in each 8cm presentation ring
3. Share the cheese mixture between the presentation rings and level the surface
4. Drain the Beetroot retaining the Liquid
5. Cut 6 slices from the centres of the beetroot - half cm thick
6. Place the slices on top of the cheese mixture
7. Make up the gelatine as directed on the packet incorporating the saved beetroot juice
8. Pour the Gelatine mixture into the presentation rings and place in a fridge to set
9. To remove the cheesecakes push up from below
10. Serve with Beetroot and Cucumber strips