Savoury Cheesecake With Roasted Beetroot (Print Version)
Creamy cheesecake with a savoury twist, topped with caramelized roasted beetroot and fresh herbs. Ideal for entertaining or elegant dinners.
# What You Need:
→ Crust
01 - 5 oz wholemeal crackers or digestive biscuits, crushed into fine crumbs
02 - 4 tbsp unsalted butter, melted
03 - 1/2 tsp sea salt
→ Filling
04 - 14 oz cream cheese, softened to 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 freshly 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, optional
19 - Extra virgin olive oil for drizzling
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper. Process crackers into fine crumbs, then combine with melted butter and 1/2 tsp sea salt. Press mixture firmly into the pan bottom. Bake for 10 minutes until lightly golden, then set aside to cool.
02 - In a large mixing bowl, beat cream cheese, ricotta, and grated cheese until completely smooth. Add eggs one at a time, mixing thoroughly after each addition. Fold in fresh thyme, lemon zest, black pepper, and remaining salt until well incorporated.
03 - Pour filling mixture evenly over the cooled crust. Smooth the top with a spatula. 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.
04 - Increase oven temperature to 400°F. Toss beetroot wedges with olive oil, balsamic vinegar, salt, and pepper until evenly coated. Spread in a single layer on a roasting tray. Roast for 30-35 minutes until tender and caramelized at edges. Allow to cool slightly before serving.
05 - Carefully release cheesecake from springform pan. Arrange roasted beetroot wedges attractively over the top. Scatter with chopped chives and microgreens. Finish with a generous drizzle of extra virgin olive oil. Slice and serve chilled or at room temperature.
# Insider Tips:
01 -
- The roasted beetroot against that rich creamy cheese creates this stunning visual that stops conversation before anyone even tastes it
- It is one of those make ahead dishes that lets you actually enjoy your own dinner party instead of being stuck in the kitchen
02 -
- The cheesecake needs to chill completely before serving or the texture will be too soft to slice cleanly
- Room temperature ingredients are not optional here cold cream cheese will never blend into that silky smooth consistency you need
03 -
- Run a thin knife around the edge of the pan before releasing the springform to ensure clean sides
- If the crust feels too soft increase the baking time by 2 to 3 minutes before adding the filling