Savoury Cheesecake With Roasted Beetroot

The first time I served this at a dinner party, my guests gave me the most confused looks when I announced we were having cheesecake for the appetizer course. Their skepticism turned into delighted surprise with that first bite of creamy, savory goodness dotted with sweet roasted beetroot. Now it is the one dish people actually request months in advance.

I discovered the magic of roasted beetroot paired with rich, creamy cheeses completely by accident during a what is in the fridge phase. The earthy sweetness cuts through the cheesecakes richness so perfectly that I have never looked back. My sister still talks about the evening I served this alongside a simple green salad and crusty bread.

Ingredients

• Wholemeal crackers or digestive biscuits: These create a sturdy, slightly nutty foundation that holds up beautifully under the weight of all that cheese
• Unsalted butter: Melted and worked into the crumbs, it creates that essential crisp base we want
• Cream cheese: Let this come to room temperature completely or you will end up with lumps in your silky filling
• Ricotta cheese: This adds a lovely lightness that prevents the cheesecake from feeling too heavy
• Mature cheddar or Gruyère: The aged sharpness here is what balances the sweetness of the beets
• Eggs: Room temperature eggs incorporate so much more smoothly into the cheese mixture
• Fresh thyme leaves: Their woodsy aroma ties everything together with an herby brightness
• Lemon zest: Just enough citrus to lift and brighten without making it taste like dessert
• Medium beetroots: Roasting concentrates their natural sugars into something almost candy-like
• Balsamic vinegar: This creates that gorgeous glaze on the roasted beets
• Fresh chives: Their mild onion flavor adds just the right fresh finish

Instructions

Prepare your canvas:

Preheat your oven to 180°C (350°F) and line a 20 cm springform pan with parchment paper. This little step makes removing the cheesecake so much easier later.

Build the foundation:

Blitz those crackers into fine crumbs and mix them with melted butter and sea salt. Press the mixture firmly into the bottom of your prepared pan. Bake for 10 minutes until slightly golden, then let it cool while you make the filling.

Create the creamy filling:

In a large bowl, blend the cream cheese, ricotta, and grated cheese until completely smooth. Add the eggs one at a time, really incorporating each before adding the next. Fold in the thyme, lemon zest, pepper, and salt.

Bake to perfection:

Pour the filling over your cooled crust and smooth the top. Bake for 40–45 minutes until the center has just the slightest wobble when you gently shake the pan. Let it cool to room temperature, then chill for at least 2 hours, though overnight is even better.

Roast the beetroots:

Toss the beetroot wedges with olive oil, balsamic vinegar, salt, and pepper. Spread them on a roasting tray and bake at 200°C (400°F) for 30–35 minutes until they are tender and beautifully caramelized at the edges. Let them cool slightly.

Bring it all together:

Release the cheesecake from the pan and arrange those gorgeous roasted beets on top. Scatter with fresh chives and microgreens, then finish with a generous drizzle of your best olive oil.

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This dish has become my go-to for summer gatherings because it serves so beautifully at room temperature. There is something about the vibrant pink beets against the pale creamy cheesecake that makes people reach for their phones to take a picture before they even take a bite.

Make It Your Own

Swapping in goat cheese instead of cheddar creates a tangier, brighter version that I absolutely love during spring. The sharpness plays differently with the beets but works just as beautifully. I have also experimented with adding roasted garlic to the filling for extra depth.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. I usually serve this as the star of a light lunch with a simple arugula salad dressed in lemon vinaigrette. For dinner parties, it makes an unexpected first course that gets everyone talking.

Timing And Storage

The beauty here is that almost everything can be done ahead. The cheesecake actually benefits from an overnight rest in the fridge, and the beets roast up beautifully a day in advance. This means you can spend your time with guests instead of in the kitchen.

• Bring the cheesecake to room temperature for about 30 minutes before serving
• Store roasted beets separately from the cheesecake for up to 3 days
• The assembled dish is best enjoyed within 24 hours of topping

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Watch your guests faces when they take that first surprised bite. That moment of discovery is exactly why we cook.

Common Recipe Questions

→ Can I make this cheesecake ahead of time?

Absolutely. The cheesecake actually benefits from chilling overnight, which allows flavours to develop and the texture to set perfectly. Store in the refrigerator covered for up to 2 days. Add the roasted beetroot and garnish just before serving.

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

Gluten-free crackers work well for a GF alternative. You could also use savoury biscuits, breadcrumbs mixed with herbs, or even a base of crushed nuts like almonds or walnuts bound with butter.

→ Is it better to serve this chilled or at room temperature?

Both ways work beautifully. Chilled provides a firmer, more refreshing slice perfect for warm days. Room temperature offers a softer, creamier texture that allows the herb and cheese flavours to shine more prominently.

→ Can I freeze the cheesecake?

Yes, freeze the cheesecake without the beetroot topping. Wrap tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before topping with freshly roasted beetroot and garnishes.

→ What other vegetables pair well with this cheesecake?

Roasted red peppers, caramelized onions, or grilled asparagus make excellent alternatives to beetroot. A tomato confit or roasted cherry tomatoes also complement the creamy cheese filling beautifully.