Savoury Cheesecake With Roasted Beetroot

The first time I served this at a dinner party, my guests looked genuinely confused when I brought out a cheesecake for the appetizer course. That confusion turned to delighted surprise after the first bite. Now it's the most requested dish for gatherings, a stunning centerpiece that starts conversations before anyone even takes a bite.

I stumbled upon this idea during a dinner with my sister, who'd spent a semester in Prague and kept talking about savory cheesecakes she'd tried there. The beetroot addition was my own experimental twist after I'd roasted a batch for salad and had leftovers sitting on the counter. Something about the fuchsia against the pale cream cheese just felt right.

Ingredients

• 150 g wholemeal crackers: These provide a nutty, sturdy base that holds up beautifully to the creamy filling
• 60 g unsalted butter, melted: Binding agent for the crust, make sure it's fully melted and evenly distributed
• 1/2 tsp sea salt: A pinch in the crust balances the sweetness of the crackers
• 400 g cream cheese, room temperature: Absolutely must be softened to avoid lumps in your filling
• 200 g ricotta cheese: Adds a lighter, fluffier texture to the dense cream cheese base
• 100 g grated mature cheddar or Gruyère: The savory backbone that transforms this from dessert to dinner
• 2 large eggs: Room temperature eggs incorporate more smoothly into the cheese mixture
• 1 tablespoon fresh thyme leaves: Strip the leaves backwards against the stem for the freshest flavor
• Zest of 1 lemon: Use a microplane and avoid the white pith beneath
• 3 medium beetroots: Look for firm, unblemished roots with fresh greens still attached if possible
• 2 tbsp olive oil: Use your best extra virgin for roasting the beets
• Fresh chives: Snip these with scissors right before serving for the cleanest cuts

Instructions

Prep your pan and oven:

Preheat oven to 180°C (350°F) and line a 20 cm springform pan with parchment paper, cutting a circle for the bottom and strips for the sides.

Build the crust:

Blitz crackers into fine crumbs, mix with melted butter and salt, press firmly into the pan bottom, and bake for 10 minutes until golden and fragrant.

Make the filling:

Blend cream cheese, ricotta, and grated cheese until completely smooth, then add eggs one at a time, stirring in thyme, lemon zest, pepper, and salt.

Bake the cheesecake:

Pour filling over the cooled crust, smooth the top, and bake for 40 to 45 minutes until the center has just a slight wobble like gelatin.

Chill thoroughly:

Cool to room temperature, then refrigerate for at least 2 hours though overnight is even better for the flavors to meld.

Roast the beets:

Toss wedges with olive oil, balsamic vinegar, salt, and pepper, then roast at 200°C (400°F) for 30 to 35 minutes until tender and caramelized at edges.

Assemble and serve:

Release cheesecake from pan, top with roasted beetroot wedges, scatter chives and microgreens, and finish with a generous drizzle of olive oil.

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Last summer, my neighbor who claims to hate beets took one bite and immediately asked for the recipe. She told me later that she'd been making it weekly for her family, sometimes swapping the beets for roasted tomatoes depending on what's in season. That's the thing about this dish, it becomes a template for whatever gorgeous produce you bring home from the market.

Make Ahead Magic

The cheesecake base can be made two days ahead and kept wrapped tight in the refrigerator. Roast the beets the day before and store them at room temperature, which actually concentrates their sweetness. Assembly takes just minutes before serving.

Cheese Swaps

Goat cheese adds a bright tang that cuts through the rich base, while aged Gouda brings a caramel depth. I've used herbed Boursin in a pinch, though you'll want to reduce the added thyme and salt. The key is choosing a cheese with enough personality to stand up to the beets.

Plating Perfection

Run a thin knife under hot water between slices for the cleanest cuts. A warm knife slides through without dragging the filling.

• Arrange beet wedges in a circular pattern starting from the outer edge
• Hold chives over the cheesecake while snipping for even distribution
• Finish the olive oil drizzle at the table for maximum drama

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There's something deeply satisfying about serving a dish that makes people reconsider what a cheesecake can be. Watch their faces when that first bite hits.

Recipe FAQs

→ Can I make this cheesecake ahead of time?

Absolutely. This cheesecake actually benefits from being made ahead—the flavours develop and the texture improves after chilling in the fridge for at least 2 hours, though overnight is even better. Simply roast the beetroot fresh before serving.

→ What can I use instead of crackers for the crust?

You can use gluten-free crackers for a GF version, or try toasted breadcrumbs mixed with melted butter. Some cooks use crushed nuts or even a layer of grated parmesan for a low-carb alternative.

→ How do I know when the cheesecake is done baking?

The cheesecake is ready when the edges are set but the center still has a slight wobble when you gently shake the pan. It will continue to firm up as it cools. Overbaking can cause cracking.

→ Can I substitute the beetroot with other vegetables?

Yes. Roasted red peppers, caramelized onions, or roasted tomatoes all work beautifully. Just remember to adjust the cooking time as different vegetables roast at different speeds.

→ How should I store leftovers?

Store in the refrigerator, well-covered, for up to 3-4 days. Keep the roasted beetroot separate and add fresh when serving to maintain the best texture and prevent the crust from becoming soggy.

→ Can I freeze this cheesecake?

Yes, you can freeze the cheesecake without the beetroot topping. Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before serving.