Savoury Cheesecake With Roasted Beetroot (Printable)

Creamy cheesecake meets sweet roasted beetroot in this stunning vegetarian appetizer. Fresh herbs and tangy cheeses create a modern European dish.

# What You'll Need:

→ Crust

01 - 5.3 ounces wholemeal crackers or digestive biscuits
02 - 2.1 ounces unsalted butter, melted
03 - 1/2 teaspoon sea salt

→ Filling

04 - 14 ounces cream cheese, room temperature
05 - 7 ounces ricotta cheese
06 - 3.5 ounces grated mature cheddar or Gruyère
07 - 2 large eggs
08 - 1 tablespoon fresh thyme leaves
09 - Zest of 1 lemon
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon salt

→ Roasted Beetroot

12 - 3 medium beetroots, peeled and cut into wedges
13 - 2 tablespoons olive oil
14 - 1 tablespoon balsamic vinegar
15 - 1/2 teaspoon sea salt
16 - Freshly ground black pepper to taste

→ Garnish

17 - Fresh chives, finely chopped
18 - Microgreens or arugula
19 - Extra virgin olive oil for drizzling

# How to Make It:

01 - Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper.
02 - Pulse crackers into fine crumbs. Mix with melted butter and 1/2 teaspoon salt. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then cool.
03 - Blend cream cheese, ricotta, and grated cheese until smooth. Add eggs one at a time, mixing well after each addition. Stir in thyme, lemon zest, pepper, and salt.
04 - Pour filling over cooled crust and smooth the top. Bake for 40-45 minutes until center is just set with a slight wobble. Cool to room temperature, then refrigerate for at least 2 hours or preferably overnight.
05 - Toss beetroot wedges with olive oil, balsamic vinegar, salt, and pepper. Spread on a roasting tray and bake at 400°F for 30-35 minutes until tender and caramelized. Cool slightly.
06 - Release cheesecake from pan. Top with roasted beetroot wedges. Scatter chives and microgreens over the top. Drizzle with olive oil. Slice and serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • The surprise factor alone is worth it. Watching guests realize cheesecake can be savory is genuinely delightful
  • It comes together like a dream. Make it ahead, chill it, and simply top with roasted beets before serving
  • The flavor balance hits every note. Rich cheese, sweet earthy beets, bright herbs. Its the kind of dish people remember
02 -
  • The chilling time is not optional. This cheesecake needs those hours to set properly and develop its texture. Trying to rush this will only end in disappointment
  • Room temperature ingredients are your best friend here. Cold cream cheese and eggs will not incorporate smoothly, no matter how long you mix
  • That slight wobble in the center when you pull it from the oven is exactly right. It will firm up as it cools. If you wait until it is completely set in the oven, you will end up with a dry, cracked cheesecake
03 -
  • Run a sharp knife around the edge of the pan before releasing the springform. This simple step prevents the dreaded cheesecake edge disaster
  • If your cheesecake does crack, do not panic. Those roasted beets will hide any imperfections beautifully. Nobody needs to know
  • Roast extra beetroots while you are at it. They keep for days and are perfect for salads, grain bowls, or just snacking

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