Savory Cheesecake With Roasted Beetroot (Printable)
A creamy, savory cheesecake topped with sweet roasted beetroot and fresh herbs. Perfect as an impressive appetizer or light main course.
# What You'll Need:
→ Crust
01 - 5.3 oz wholemeal crackers or digestive biscuits
02 - 2.1 oz unsalted butter, melted
03 - 0.5 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
07 - 2 large eggs
08 - 1 tbsp fresh thyme leaves
09 - Zest of 1 lemon
10 - 0.25 tsp ground black pepper
11 - 0.5 tsp salt
→ Roasted Beetroot
12 - 3 medium beetroots, peeled and cut into wedges
13 - 2 tbsp olive oil
14 - 1 tbsp balsamic vinegar
15 - 0.5 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 It:
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 0.5 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 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 - Toss beetroot wedges with olive oil, balsamic vinegar, salt, and pepper. Arrange in a single layer on a roasting tray. Roast at 400°F for 30-35 minutes until tender and caramelized at edges. Allow to cool slightly.
06 - Release cheesecake from springform pan. Arrange roasted beetroot wedges over the top. Scatter with chopped chives and microgreens. Finish with a drizzle of extra virgin olive oil. Slice and serve chilled or at room temperature.
# Expert Hints:
01 -
- The creamy cheese filling balances earthy beets in a way that feels both sophisticated and incredibly comforting
- It looks impressive on a platter but comes together with simple techniques you already know
02 -
- The cheesecake needs at least 2 hours in the fridge, preferably overnight, to develop its texture and flavor fully
- Don't be alarmed if the cheesecake cracks slightly as it cools, the roasted beets will hide any imperfections
03 -
- Run a thin knife around the edge of the pan before releasing the springform to ensure clean sides
- If your beets are especially large, cut them into smaller wedges so they roast evenly and are easy to eat