Savoury cheesecake with roasted beetroot

I stumbled across this concept at a dinner party where the host served what I thought was dessert after the main course, only to discover it was the most velvety, savoury cheesecake I had ever tasted. The shock on everyone's faces when that first bite hit, our brains expecting sugar but finding earthy beetroot and aged cheese instead, became the stuff of legend. My version evolved from that evening, after three failed attempts where I could not get the crust quite right or the filling turned grainy.

Last summer I served this at a garden dinner, placing the whole cheesecake on a wooden board surrounded by those jewel-toned roasted beetroot wedges. My friend Sarah, who swore she hated beetroot since childhood, went back for a third slice and then texted me the next morning asking for the recipe. Something about the way the sharp cheddar cuts through the cream cheese while the beetroot brings its natural sweetness just makes people lean in closer across the table.

Ingredients

• 150 g wholemeal crackers or digestive biscuits: These create a sturdy, nutty foundation that won't turn soggy when the creamy filling is added, and the wholemeal flavor bridges beautifully with the roasted beetroot
• 60 g unsalted butter, melted: Binding agent for the crust, and I always let it cool slightly after melting so it does not cook the crumbs when they mix together
• 1/2 tsp sea salt: Just enough to wake up the crust without making it taste like a salt lick
• 400 g cream cheese, room temperature: The backbone of the filling, and absolutely must be fully softened or you will end up with tiny lumps that no amount of blending can fix
• 200 g ricotta cheese: Adds that lighter, fluffier texture that keeps the cheesecake from becoming too dense and heavy
• 100 g grated mature cheddar or Gruyère: This is where the savoury magic happens, so choose a cheese you would happily eat on its own with a glass of wine
• 2 large eggs, room temperature: Room temperature eggs incorporate better into the cheese mixture, creating that silkier final texture
• 1 tablespoon fresh thyme leaves: Earthy and aromatic, these little leaves perfume the whole filling with something that says dinner, not dessert
• Zest of 1 lemon: Brightens up all that rich cheese and makes each taste feel cleaner and more refreshing
• 1/4 tsp ground black pepper and 1/2 tsp salt: Seasoning the filling properly is crucial since there is no sugar to mask under-seasoned cheese
• 3 medium beetroots, peeled and cut into wedges: The sweet counterpoint to all that savoury cheese, and roasting them concentrates their natural sugars
• 2 tbsp olive oil and 1 tbsp balsamic vinegar: These coat the beetroot for roasting, creating those caramelized edges and slightly tangy glaze
• 1/2 tsp sea salt and freshly ground black pepper: Simple seasoning that lets the beetroot shine while enhancing its natural sweetness
• Fresh chives, finely chopped: Their mild onion flavour and bright green colour make the whole dish pop visually
• Microgreens or arugula: Adds a fresh, peppery bite and makes the plate look like something from a restaurant
• Extra virgin olive oil, for drizzling: The finishing touch that brings everything together and adds that glossy, professional look

Instructions

Prepare your oven and pan:

Preheat your oven to 180°C (350°F) and line a 20 cm (8-inch) springform pan with parchment paper, making sure to come up the sides slightly for easier removal later

Make the crust:

Blitz the crackers into fine crumbs using a food processor or seal them in a bag and crush with a rolling pin, then mix in the melted butter and sea salt until the texture resembles wet sand and press firmly into the bottom of your prepared pan

Bake the crust:

Bake for 10 minutes until fragrant and set, then let it cool while you make the filling, which prevents the crust from becoming soggy

Blend the cheese filling:

In a large bowl, beat the cream cheese, ricotta, and grated cheese until completely smooth, then add the eggs one at a time, mixing thoroughly after each addition

Add the flavourings:

Stir in the fresh thyme leaves, lemon zest, black pepper, and salt until everything is evenly distributed and the mixture smells amazing

Assemble and bake:

Pour the filling over the cooled crust, smooth the top with a spatula, and bake for 40 to 45 minutes until the center is just set with a slight wobble when you gently shake the pan

Chill thoroughly:

Cool to room temperature, then refrigerate for at least 2 hours or preferably overnight, as this firms up the texture and allows flavours to meld together

Roast the beetroot:

Toss the beetroot wedges with olive oil, balsamic vinegar, salt, and pepper, spread them on a roasting tray, and roast at 200°C (400°F) for 30 to 35 minutes until tender and caramelized at the edges

Assemble and serve:

Release the cheesecake from the pan, arrange roasted beetroot wedges on top, scatter with chopped chives and microgreens, drizzle with olive oil, and slice into wedges

Pin it

My mother initially could not wrap her head around the concept of a savoury cheesecake, calling it dessert Confusion on a plate. After tasting it at my birthday brunch, she asked if she could take the leftovers home, which is basically the highest compliment she knows how to give.

Making It Ahead

This cheesecake actually improves after a day in the refrigerator, so feel free to make the entire base and filling up to two days before serving. Keep the roasted beetroot separate and roast them fresh the day you plan to serve, as they lose that beautiful caramelized edge when reheated.

Serving Suggestions

I love serving this as the centerpiece of a brunch spread, surrounded by other salads and crusty bread. For dinner parties, individual wedges work beautifully as a first course, perhaps with a simple green salad dressed with citrus vinaigrette to complement the creamy cheese.

Wine Pairing

The creamy richness calls for something with enough acidity to cut through while matching the earthy beetroot. A crisp Sauvignon Blanc or Pinot Gris works perfectly, and if you prefer red, a light Pinot Noir will not overpower the delicate flavours.

• Chill the cheesecake for at least 4 hours for the cleanest slices
• Use a sharp knife dipped in hot water between cuts for perfect portions
• Let the cheesecake sit at room temperature for 15 minutes before serving

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Every time I make this, I am reminded that the best recipes often come from breaking rules and crossing boundaries between sweet and savoury. Hope your guests are as delightfully confused as mine were.

Recipe Q&A Section

→ Can I make this cheesecake ahead of time?

Absolutely. This cheesecake tastes even better when made a day ahead. The flavours develop beautifully during overnight chilling. Wrap tightly and refrigerate for up to 3 days. Add roasted beetroot and garnish just before serving for the best texture and presentation.

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

Try gluten-free crackers, almond flour mixed with melted butter, or even crushed pretzels for extra saltiness. For a nutty variation, ground pecans or walnuts work wonderfully. Just ensure your substitute creates a firm, pressable mixture that will hold its shape when baked.

→ How do I know when the cheesecake is properly baked?

The edges should be set while the centre retains a slight wobble when gently shaken. This residual heat will complete the cooking process as it cools. Avoid overbaking, which can cause cracking. If you notice cracks developing, reduce oven temperature by 10-15°C for remaining time.

→ Can I freeze this savoury cheesecake?

Yes, freeze the baked and cooled cheesecake without toppings. Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in refrigerator before serving. Add roasted beetroot and garnishes after thawing for the freshest taste and texture.

→ What other vegetables work well with this cheesecake?

Roasted red peppers, caramelised onions, or roasted tomatoes make excellent alternatives to beetroot. For autumn gatherings, try roasted butternut squash with sage. In summer, grilled asparagus or roasted cherry tomatoes provide lovely colour and flavour contrast.

→ Is there a way to make this dairy-free?

Substitute cream cheese and ricotta with dairy-free cream cheese alternatives. Use vegan cheese shreds or nutritional yeast for the savoury element. Replace butter with coconut oil or vegan butter. The texture may be slightly different but still delicious. Check labels for egg-free alternatives if needed.