Savoury Cheesecake With Roasted Beetroot (Printable View)

A creamy savoury cheesecake paired with sweet roasted beetroot and fresh herbs, perfect as an appetizer or light main course.

# What You 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 cheese
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 Steps:

01 - Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper.
02 - Process crackers into fine crumbs. Mix in 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. Stir in thyme, lemon zest, pepper, and salt.
04 - Pour filling over cooled crust and smooth the top. Bake for 40 to 45 minutes until the center is just set with a slight wobble. Cool to room temperature, then refrigerate for at least 2 hours or 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 to 35 minutes until tender and caramelized. Cool slightly.
06 - Release cheesecake from the 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 Advice:

01 -
  • The unexpected combination of sweet roasted beets and tangy cheesecake creates pure magic on your plate
  • It looks like you spent hours in the kitchen but comes together with mostly hands-off cooking time
  • This dish converts beet skeptics into believers, and I have seen it happen multiple times
02 -
  • The cheesecake continues cooking slightly after removing from the oven, so that slight wobble in the center is exactly what you want
  • Chilling overnight makes this dramatically easier to slice and actually improves the texture
  • The roasted beets can be made a day ahead and kept in the refrigerator until serving time
03 -
  • Run a thin knife around the edge of the pan before releasing to prevent any sticking
  • If your crust starts getting too dark, tent it with foil for the last 15 minutes of baking

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