Savory Cheesecake With Roasted Beetroot (Printable version)

Creamy, savory cheesecake paired with caramelized roasted beetroot and fresh herbs for an elegant appetizer or light meal.

# What you'll need:

→ Crust

01 - 5 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 (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. Mix in melted butter and 1/2 tsp salt. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
03 - In a large bowl, blend cream cheese, ricotta, and grated cheese until smooth. Add eggs one at a time, mixing well after each addition. Stir in thyme, lemon zest, pepper, and salt.
04 - Pour filling over the cooled crust. Smooth the top. 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.
05 - Toss beetroot wedges with olive oil, balsamic vinegar, salt, and pepper. Spread on a roasting tray and bake at 400°F for 30-35 minutes until tender and caramelized. Cool slightly.
06 - Release cheesecake from the pan. Arrange roasted beetroot wedges on top. Scatter chives and microgreens over the surface. Drizzle with olive oil. Slice and serve chilled or at room temperature.

# Expert Advice:

01 -
  • The sweet earthy beetroots cut through rich savory cheese like they were made for each other
  • It looks absolutely stunning on a platter but comes together with surprisingly little fuss
  • Leftovers taste even better the next day, making it perfect for make ahead entertaining
02 -
  • Cold cream cheese will create lumps that never disappear no matter how long you mix it
  • Overbaking causes the dreaded crack down the center, so pull it out while that wobble remains
  • The cheesecake needs at least two hours of chilling to set properly, but overnight is even better
03 -
  • Run a thin knife around the edge before releasing the springform pan for clean edges
  • Room temperature ingredients prevent lumps and ensure smooth batter

Return