Savoury Cheesecake With Roasted Beetroot (Printable)

Creamy cheesecake meets sweet roasted beetroot with fresh herbs for an elegant appetizer or light main.

# What You’ll Need:

→ Crust

01 - 5.3 oz wholemeal crackers or digestive biscuits
02 - 4 tbsp unsalted butter, melted
03 - 1/2 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 - 1/4 tsp 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
19 - Extra virgin olive oil, for drizzling

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper.
02 - Pulse crackers into fine crumbs. Mix with melted butter and 1/2 tsp salt. Press mixture firmly into pan bottom. Bake for 10 minutes, then set aside to cool.
03 - Blend cream cheese, ricotta, and grated cheese until smooth. Add eggs one at a time, mixing thoroughly after each. Fold in thyme, lemon zest, pepper, and salt.
04 - Pour filling over cooled crust. Smooth top surface. Bake for 40-45 minutes until center is set with slight wobble. Cool to room temperature, then refrigerate minimum 2 hours (overnight preferred).
05 - Coat beet wedges with olive oil, balsamic vinegar, salt, and pepper. Spread on roasting tray. Bake at 400°F for 30-35 minutes until tender and caramelized.
06 - Release cheesecake from pan. Arrange roasted beetroot wedges on top. Sprinkle with chives and microgreens. Drizzle with olive oil. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The velvety texture alone makes it worth every minute of chilling time
  • That unexpected sweet and savory combination keeps everyone guessing
  • You can assemble it a day ahead and look like a hosting genius
02 -
  • The cheesecake continues to cook as it cools, so removing it while the center still wobbles slightly is actually correct
  • Running a knife around the edge before releasing the springform prevents any cracks or sticking
03 -
  • Wrap the outside of your springform pan with foil to prevent any butter from leaking during baking
  • Use the back of a measuring cup to press the crust into an even layer

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