Savory Cheesecake With Roasted Beetroot (Printable)

A stunning creamy cheesecake with savory flavors, paired with sweet roasted beetroot and fresh herbs for an impressive appetizer or light main.

# 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 cheese
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

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper.
02 - Process 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 completely smooth. Add eggs one at a time, mixing thoroughly after each addition. Stir in thyme, lemon zest, pepper, and salt until evenly distributed.
04 - Pour filling over the cooled crust. Smooth the top with a spatula. 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 preferably overnight.
05 - Toss beetroot wedges with olive oil, balsamic vinegar, salt, and pepper. Arrange on a roasting tray and bake at 400°F for 30–35 minutes until tender and caramelized. Allow to cool slightly.
06 - Release cheesecake from the springform pan. Arrange roasted beetroot wedges on top. Scatter with chopped chives and microgreens. Drizzle with extra virgin olive oil. Slice and serve chilled or at room temperature.

# Expert Advice:

01 -
  • The way the tangy cream cheese balances against sweet, caramelized beetroot is absolutely addictive
  • It looks impressive on the plate but comes together with surprisingly simple techniques
  • Make it ahead and serve chilled or room temperature, perfect for stress-free entertaining
02 -
  • The cheesecake continues to set as it cools, so taking it out of the oven while the center still wobbles is exactly right
  • Room temperature ingredients prevent lumps and ensure that silky smooth texture
  • The flavor actually improves after a night in the fridge, making this perfect for prep-ahead entertaining
03 -
  • Run a knife around the edge of the pan before releasing to ensure clean sides
  • Use a water bath for an even silkier texture, though it is not strictly necessary
  • Room temperature serving lets the flavors really shine compared to cold from the fridge

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