Beetroot Feta Cheesecake

One bite of this and you’ll question everything you knew about cheesecake. Chef Austin’s showing you the parve version of this savory dessert, but you’ll definitely want to make it dairy at home!

Get the recipe:

Cheesecake
7 ounces (200 grams) cooked beetroot, such as Gefen Ready to Eat
Beets, blended smooth (boiled or roasted)
7 ounces (200 grams) Ta’amti Feta Cheese, crumbled
3 and 1/2 ounces (100 grams) Greek yogurt or cream cheese
3 large eggs
1 tablespoon fresh lemon juice
zest of 1 lemon, finely grated
1 tablespoon fresh dill, chopped
a pinch of Gefen Black Pepper
salt, to taste

Get the full recipe for Beet Cheesecake or click here for a printable pdf.
For more with Chef Austin, watch Rosh Chodesh Club!