tart art
last course
Beet Cheesecake
INGREDIENTS
Oatmeal crust
1 cup quick oats
1/3 cup flour
1/3 cup dark brown sugar
1/3 cup cold butter
1/2 tsp salt
Filling
1 pkg cream cheese
1 beet, boiled and mashed
1/3 cup sugar
1/2 cup sour cream
2 tsp vanilla extract
52
ciao! / aug/sep / two thousand sixteen
1 cup whipped topping
METHOD
Oatmeal crust
1. In a large bowl, combine all
ingredients with a pastry cutter
until crumbly.
2. Press into 9 inch pie pan.
3. Bake at 375°F for 15 min until
golden brown.
Filling
1. In a bowl, beat cream cheese on
high until smooth.
Photography by Ian McCausland
Mashed beets give this no-bake treat its pink blush.
Pretty edible begonias perk up the presentation.
2. Add mashed beet, sugar, sour
cream and vanilla, beat until mixed.
3. Fold in whipped topping.
4. Pour into pie crust and smooth
with spatula. Refrigerate for 1-2
hours before serving. Decorate with
edible flowers.
Yield 10-12 servings
Edible flowers provided by Jardins
St-Leon Gardens