Beetroot Cheesecake with Herring
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
Enjoy your meal!
Ingredients
- Borodinsky Bread - 4 pieces
- Semi-soft cream cheese - 4.9 oz
- Feta cheese - 5.3 oz
- Gelatin - 2 tablespoons
- Orange juice concentrate - 2 tablespoons
- Meyer Lemon Juice - 1 tablespoon
- Chopped Green Onions - 3 tablespoons
- Beetroot - 3 pieces
- Fillet of Sturgeon - 7.1 oz
- Salt - to taste
- Cream 22% - 7 fl oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Boil the beetroot, cool it, peel, and puree it using a blender.
Step 2
Cut heart shapes from the bread using portion forms (I cut circles of the desired size from a plastic 1.5-liter bottle and form a heart shape — the plastic holds its shape well).
Step 3
Place the forms on small plates or saucers and put a bread heart in each form.
Step 4
Mix the cream cheese and feta cheese. Blend at low speed until a smooth homogeneous mass is achieved.
Step 5
Add half of the cream and blend lightly again.
Step 6
Add the lemon juice, orange juice, and dill.
Step 7
Pour 2 tablespoons of instant gelatin into 3 tablespoons of hot water and stir until completely dissolved.
Step 8
Pour the gelatin into the beetroot puree.
Step 9
Combine the beetroot with the cheese mixture, season with salt and pepper to taste.
Step 10
Add the remaining cream and blend everything again.
Step 11
Cut the herring fillet into small pieces and add it to the cheese-beetroot mixture, mixing well.
Step 12
Distribute the finished mixture into the forms and refrigerate for at least 4 hours.
Step 13
Remove the finished cheesecakes from the forms, garnish with a sprig of herbs, and serve.
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