Marbled Beet Cheesecake

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• Marbled Beet Cheesecake is a perfect blend of natural red velvet cake (with no toxic food color) and cheesecake layers. Who can say no to that?

Preparation

1. Preheat oven to 375 degrees Fahrenheit.
2. Wash and chop beets.
3. Place in a baking tray and wrap with parchment paper or aluminum foil.
4. Roast until soft. About an hour.
5. Cool, add lemon juice and make a silky, smooth puree in blender.
6. Measure 1 cup of the beet puree and set aside.
7. Steps to make beet cake/brownie layer:
8. Preheat oven to 350 degrees Fahrenheit.
9. Line or oil/butter a jelly roll tray.
10. Combine the flour, baking powder, salt and cocoa powder (if using). Set aside.
11. Cream together oil and sugar.
12. Add eggs, one at a time.
13. Add vanilla.
14. Slowly add flour mixture to the wet ingredients.
15. Fold 1 cup beet puree into the cake batter.
16. Add 2 tablespoons milk.
17. Set aside ¾ cup batter.
18. Add remaining 2 tablespoons milk in the set aside batter.
19. Pour the remaining batter in the jelly roll pan and spread evenly.
20. Steps to make cheesecake layer:
21. Beat cream cheese and sugar until fluffy.
22. Add egg and vanilla and mix until there are no lumps.
23. Add cream cheese layer on top of beet cake layer and smooth evenly.
24. Steps to make swirls:
25. Drop spoonfuls of set aside beet cake layer on top of cheese cake layer.
26. Drag a knife tip through the cheesecake and beet cake layers to create swirls.
27. Bake 30 minutes in the center.
28. Cool completely before using a heart shape cookie cutter to create individual pieces.