Savoury cheesecake with roasted beetroot (Printable)
A stunning creamy cheesecake with savoury twist, paired with sweet roasted beetroot and fresh herbs. Perfect as appetizer or light main.
# What You’ll Need:
→ Crust
01 - 5.3 oz wholemeal crackers or digestive biscuits
02 - 4.2 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 (optional)
19 - Extra virgin olive oil, for drizzling
# Directions:
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 springform 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 fresh thyme, lemon zest, black pepper, and salt.
04 - Pour filling over the cooled crust and smooth the top surface. Bake for 40 to 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 to 35 minutes until tender and caramelized at edges. Allow to cool slightly.
06 - Release cheesecake from springform pan. Arrange roasted beetroot wedges on top. Scatter fresh chives and microgreens over the surface. Finish with a drizzle of extra virgin olive oil. Slice and serve chilled or at room temperature.
# Expert Suggestions:
01 -
- The unexpected combination of creamy cheese and sweet roasted beetroot stops conversations and demands seconds
- It looks impressive on the plate but actually comes together with mostly hands-off oven time
02 -
- The cheesecake is done when the edges are set but the center still wobbles slightly like gelatin, as it will continue firming up while cooling
- Overbaking causes cracks and a dry, crumbly texture, so trust the visual cues over the exact timer
03 -
- Run a knife around the edge of the pan immediately after removing from the oven to prevent cracking as it cools
- Room temperature ingredients are non-negotiable for that silky, smooth texture