MKR Recipes Episode 3: Michael and Rielli’s Beetroot & Feta Cheesecake with Onion Chutney and Beetroot Chips

Ingredients

1 beetroot, thinly sliced

Vegetable oil, for deep frying

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Dill sprigs, to garnish

Parmesan & pepper sable base

115g parmesan

150g plain flour

1 tsp ground black pepper

90g cold butter, chopped

Cheesecake filling

200g Danish feta

100g cream cheese

3 large eggs, at room temperature

200g cooked beetroot, puréed

Finely grated zest of ½ lemon

1 tbs lemon juice

1 tbs chopped dill

Onion chutney

1 tbs olive oil

2 large onions, thinly sliced

1 garlic clove, crushed

2 tbs brown sugar

2 tbs balsamic vinegar

Method

1. Lightly grease a 20cm round springform cake pan. Line base with baking paper.
2. To make the base, place the parmesan in a processor. Process until finely chopped. Add flour and pepper. Process to combine. Add butter and process until a dough just forms. Turn out onto a lightly floured work surface and lightly knead to bring it together (it will be a little crumbly). Press dough evenly over base of prepared pan. Cover and refrigerate for 1 hour to rest.
3. Preheat oven to 180C.
4. Bake base for about 15 minutes or until golden. Cool completely.
5. Meanwhile, to make filling, place feta and cream cheese in a processor. Process to combine. Add eggs. Process to combine. Add remaining ingredients. Process to combine.
6. Pour the mixture into the prepared pan and smooth surface.
7. Bake for about 30–35 minutes or until the edges are set but the centre has a slight wobble. Turn off oven and allow cheesecake to cool completely in oven with door slightly ajar.
8. To make chutney, heat oil in a medium saucepan over medium heat. Cook onions, stirring often, for about 15 minutes or until soft and golden brown. Add garlic and cook for a further 5 minutes. Reduce heat and stir in sugar and vinegar. Cook, stirring, for a further 5 minutes or until soft and thick. Season.
9. To make beetroot chips, soak sliced beetroot in iced water for 10 minutes. Drain and pat dry. Deep fry in small batches at 160C for 1-2 minutes or until beetroot just changes colour. Drain on absorbent paper. Season with salt.
10. Serve beetroot cheesecake with onion jam and beetroot chips. Garnish with dill.