Savory Cheesecake With Roasted Beetroot (Printable)
A creamy cheesecake with savory cheese blend, paired with caramelized roasted beetroot and fresh herbs. Ideal for entertaining.
# What You Need:
→ Crust
01 - 5.3 ounces wholemeal crackers or digestive biscuits
02 - 2.1 ounces unsalted butter, melted
03 - 0.5 teaspoon sea salt
→ Filling
04 - 14 ounces cream cheese, room temperature
05 - 7 ounces ricotta cheese
06 - 3.5 ounces grated mature cheddar or Gruyère cheese
07 - 2 large eggs
08 - 1 tablespoon fresh thyme leaves
09 - Zest of 1 lemon
10 - 0.25 teaspoon ground black pepper
11 - 0.5 teaspoon salt
→ Roasted Beetroot
12 - 3 medium beetroots, peeled and cut into wedges
13 - 2 tablespoons olive oil
14 - 1 tablespoon balsamic vinegar
15 - 0.5 teaspoon 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 - Pulse crackers into fine crumbs. Mix with melted butter and 0.5 teaspoon salt. Press firmly into pan bottom. Bake for 10 minutes, then cool.
03 - Blend cream cheese, ricotta, and grated cheese until smooth. Add eggs one at a time, mixing well after each. Stir in thyme, lemon zest, pepper, and salt.
04 - Pour filling over cooled crust. Smooth top. Bake for 40–45 minutes until center is just set with slight wobble. Cool to room temperature, then refrigerate at least 2 hours or overnight.
05 - Toss beetroot wedges with olive oil, balsamic vinegar, salt, and pepper. Spread on roasting tray and bake at 400°F for 30–35 minutes until tender and caramelized. Cool slightly.
06 - Release cheesecake from pan. Top with roasted beetroot wedges. Scatter chives and microgreens over. Drizzle with olive oil. Slice and serve chilled or at room temperature.
# Expert Tips:
01 -
- The way the creamy filling balances against sweet earthy beets is genuinely magical
- It looks impressive but comes together faster than you would expect
- Leftovers make an incredible lunch the next day, if there are any
02 -
- The cheesecake will continue to firm up as it cools, so removing it from the oven while slightly wobbly is perfect
- Room temperature ingredients are not optional here, they are the difference between silky smooth and grainy disappointment
- This cheesecake actually tastes better the next day when flavors have had time to become friends
03 -
- Run a thin knife around the edge of the pan before releasing the springform
- Pat the roasted beets dry with paper towels so they do not bleed onto the cheesecake