Sunday, October 21, 2012

Maple Beet Cheesecake Pyramids

2 pkg regular cream cheese
1/4 cup white sugar
1/4 cup pure maple syrup
1 red beet, roasted
1/2 tsp. cinnamon
2 eggs
1 tsp. vanilla
Graham crumbs for crust

1 pkg. strawberry glaze
2/3 cup sugar
water to preference of thickness

Roast your beet covered in  a deep pan or metal pot, coat in salt, pepper and a little bit of water to speed up the cooking time.

After about an hour, puncture the beet with a skewer, if it's soft in the middle, remove from heat and let cool in the fridge, or in a bowl of ice water in the fridge if you want to use immediately.

Puree the roasted beet in a blender before adding adding to the rest of the ingredients in a food processor. If it's not blending properly add some cream cheese for moisture. In a food processor blend all of the ingredients together, adding the egg last so you don't over beat. 

Taste for flavour and add more maple syrup if it's not sweet enough. 

Add the mixture to silicone moulds. You don't need to grease it just make sure its dry.

Bake at 325 degrees celsius for 8 minutes on low, if your oven allows you the option.

Immediately after removing from the over sprinkle with graham crumbs and lightly press them onto the base. Allow the pyramids to freeze to ensure a clean release from the moulds. Dip the bottom in graham crumbs if you want more crust. 

Mix the glaze in a metal bowl and follow the directions on the packet. I added more water to make it easier to brush on the cakes. To cool the glaze, create an ice bath by placing the bowl in another bowl filled with ice water.

Use a small paint brush or a a silicone bristled brush to coat the cakes. Do this gently because they will thaw fast. 

Garnish with micro beet greens.

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