Savoury Cheesecake With Roasted Beetroot (Print Version)

A stunning creamy cheesecake with savoury twist, featuring sweet roasted beetroot and aromatic herbs. Ideal as appetizer or elegant light main.

# What You'll Need:

→ Crust

01 - 5.3 oz wholemeal crackers or digestive biscuits
02 - 4.2 tbsp unsalted butter, melted
03 - 1/2 tsp sea salt

→ Filling

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

→ Roasted Beetroot

12 - 3 medium beetroots, peeled and cut into wedges
13 - 2 tbsp olive oil
14 - 1 tbsp balsamic vinegar
15 - 1/2 tsp 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 Steps:

01 - Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper.
02 - Pulse crackers in a food processor until fine crumbs form. Mix in melted butter and 1/2 tsp sea salt until combined. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - In a large bowl, beat cream cheese, ricotta, and grated cheese until completely smooth. Add eggs one at a time, mixing thoroughly after each addition. Fold in thyme, lemon zest, black pepper, and salt until evenly distributed.
04 - Pour filling over the cooled crust and smooth the top surface. Bake for 40-45 minutes until the center is just set with a slight wobble. Cool to room temperature, then refrigerate for at least 2 hours or preferably overnight.
05 - Increase oven temperature to 400°F. Toss beetroot wedges with olive oil, balsamic vinegar, salt, and pepper. Arrange on a roasting tray and roast for 30-35 minutes until tender and caramelized. Allow to cool slightly before serving.
06 - Release cheesecake from the springform pan. Arrange roasted beetroot wedges on top. Scatter fresh chives and microgreens over the surface. Drizzle with extra virgin olive oil. Slice and serve chilled or at room temperature.

# Expert Tips:

01 -
  • The velvety texture rivals any dessert cheesecake but works beautifully as a starter or light dinner
  • Roasted beetroot adds natural sweetness that balances the rich, savory filling perfectly
  • It looks absolutely stunning on the table with that vibrant ruby red against the creamy pale cheese
02 -
  • The cheesecake will continue to cook slightly as it cools, so pulling it out when the center still has a gentle wobble is better than overbaking
  • Roasting the beetroot at a higher temperature than the cheesecake helps them develop those caramelized edges that add so much flavor
03 -
  • Run a thin knife around the edge of the pan before releasing the springform to ensure clean edges
  • If the crust edges start browning too quickly, gently tent with foil for the last 15 minutes of baking

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