Savoury Cheesecake With Roasted Beetroot (Printable)

Creamy cheesecake meets sweet roasted beetroot in this elegant savoury dish.

# Ingredient List:

→ Crust

01 - 5.3 oz wholemeal crackers or digestive biscuits
02 - 4 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 Make:

01 - Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper.
02 - Pulse crackers into fine crumbs using a food processor. Mix in melted butter and 1/2 tsp 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 smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Fold in thyme, lemon zest, pepper, and remaining salt.
04 - Pour filling over the cooled crust and smooth the top. 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 overnight for best results.
05 - Toss beetroot wedges with olive oil, balsamic vinegar, salt, and pepper. Arrange in a single layer on a roasting tray. Bake at 400°F for 30-35 minutes until tender and caramelized at edges. Cool slightly before serving.
06 - Release cheesecake from the springform pan. Arrange roasted beetroot wedges on top. Scatter with chives and microgreens. Drizzle with extra virgin olive oil. Slice and serve chilled or at room temperature.

# Helpful Tips:

01 -
  • The creamy tang of cheesecake meets earthy sweet beets in a way that feels like discovering a secret flavor combination
  • It looks impressive on the plate but comes together with simple techniques you already know
  • Make it ahead and chill overnight, leaving you stress-free when guests arrive
02 -
  • The cheesecake continues cooking as it cools, so removing it while still slightly wobbly in the center is crucial
  • Roasting beets at a higher temperature than the cheesecake creates those caramelized edges that make the dish special
  • Room temperature ingredients are non-negotiable for a smooth, lump-free filling
03 -
  • If your crust crumbles when serving, press it more firmly next time or add an extra tablespoon of melted butter
  • Wrap the outside of your springform pan with foil to prevent any butter leaks during baking

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