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 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.
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.
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