Red Beets and Ginger Cheese Cake

PREPARATION

1. Cook the beets in sufficient water with no salt until done. Drain the water and let the beets cool a bit.
2. Cut the beets in cubes and transfer them to a clean pot.
3. Add the orange and lime juice, ginger and sugar.
4. Cook on low fire for 10 more minutes; add more orange juice if it turns too dry.
5. Dissolve the gelatine in the triple sec, and add to the beets mixture.
6. Bring to a quick boiling point and turn off the fire, transfer the mixture to a blender.
7. Blend till all the lumps are gone.
8. Transfer the mixture to a bowl and put on ice.
9. Prepare the whip topping.
10. Whip the cream cheese until fluffy.
11. Mix the cookie crumbs with the butter and sugar till you get a formable ball of dough.
12. Build a crust on the bottom of a cake pan with this mixture.
13. As soon as the beets mixture is cooling down and starts ‘hanging’ mix it with the cream cheese, then fold in the whip cream.
14. Pour the mixture in the cake pan.
15. Place the cheese cake in the cooler for at least 4 hours before serving.