Red Velvet Marbled Cheesecake
 
Prep time
Cook time
Total time
 
Festive and oh so adorable. This cheerful Red Velvet cheesecake is an indulgent new take on the traditional Red Velvet Cake and cheesecake.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12-15
Ingredients
  • 1 large beet (1 cup puree)
  • 2 tablespoon freshly squeezed lemon juice
  • 3 eggs
  • 1 cup oil
  • ½ cup brown sugar
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 tablespoons milk
  • 2 tablespoon cocoa powder (optional)
  • 1 ½ teaspoons pure vanilla extract
  • 16 oz cream cheese
  • ½ cup sugar
  • 1 egg
  • ½ tea spoon vanilla
Instructions
  1. Steps to cook beets:
  2. Preheat oven to 375 degrees Fahrenheit.
  3. Wash and chop beets.
  4. Place in a baking tray and wrap with parchment paper or aluminum foil.
  5. Roast until soft. About an hour.
  6. Cool, add lemon juice and make a silky, smooth puree in blender.
  7. Measure 1 cup of the beet puree and set aside.
  8. Steps to make beet cake layer:
  9. Preheat oven to 350 degrees Fahrenheit.
  10. Line or oil/butter a jelly roll tray.
  11. Combine the flour, baking powder, salt and cocoa powder (if using). Set aside.
  12. Cream together oil and sugar.
  13. Add eggs, one at a time.
  14. Add vanilla.
  15. Slowly add flour mixture to the wet ingredients.
  16. Fold 1 cup beet puree into the cake batter.
  17. Add 2 tablespoons milk.
  18. Set aside ¾ cup batter.
  19. Add remaining 2 tablespoons milk in the set aside batter.
  20. Pour the remaining batter in the jelly roll pan and spread evenly.
  21. Steps to make cheesecake layer:
  22. Beat cream cheese and sugar until fluffy.
  23. Add egg and vanilla and mix until there are no lumps.
  24. Add cream cheese layer on top of beet cake layer and smooth evenly.
  25. Steps to make swirls:
  26. Drop spoonfuls of set aside beet cake layer on top of cheese cake layer.
  27. Drag a knife tip through the cheesecake and beet cake layers to create swirls.
  28. Bake 30 minutes in the center.
  29. Cool completely before using a heart shape cookie cutter to create individual pieces.
Notes
Depending on the oven temperature, baking time may vary.
To achieve the best color, make the beet puree as smooth as possible.
I used brown sugar because I had some handy. Regular sugar should work as well.
Using a food processor/hand mixer will make the cheese cake layer easier to make.
Don’t worry if the beet cake layer is thick.
You may add more sugar to the cheesecake layer. I like to keep it with just a hint of sweetness.
Recipe by WithASpin at https://withaspin.com/2013/01/28/marbled-beet-cheesecake/