Savory Cheesecake With Roasted Beetroot (Print Version)

A stunning, creamy cheesecake with a savoury twist, paired with sweet roasted beetroot and fresh herbs. Perfect as an appetizer or light main.

# What You Need:

→ Crust

01 - 5.3 ounces wholemeal crackers or digestive biscuits
02 - 2.1 ounces unsalted butter, melted
03 - 1/2 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 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon salt

→ Roasted Beetroot

12 - 3 medium beetroots, peeled and cut into wedges
13 - 2 tablespoons olive oil
14 - 1 tablespoon balsamic vinegar
15 - 1/2 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

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper.
02 - Pulse crackers into fine crumbs in a food processor. Mix with melted butter and 1/2 teaspoon salt. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - In a large bowl, beat cream cheese, ricotta, and grated cheese until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Fold in thyme, lemon zest, pepper, and salt until well combined.
04 - Pour filling over the cooled crust and smooth the top surface. Bake for 40 to 45 minutes until the center is just set with a slight wobble. Allow to cool to room temperature, then refrigerate for at least 2 hours or preferably overnight.
05 - Increase oven temperature to 400°F. Toss beetroot wedges with olive oil, balsamic vinegar, salt, and pepper. Arrange in a single layer on a roasting tray and bake for 30 to 35 minutes until tender and caramelized edges form. Cool slightly before serving.
06 - Release cheesecake from springform pan. Arrange roasted beetroot wedges over the top. Scatter fresh chives and microgreens evenly. Drizzle with extra virgin olive oil. Slice into wedges and serve chilled or at room temperature.

# Expert Tips:

01 -
  • The contrast between velvety cheesecake and sweet earthy beetroots creates something magical
  • It looks impressive but comes together with surprisingly simple techniques
  • Leftovers keep beautifully for a fancy weekday lunch
02 -
  • Overbaking causes cracks, so remove the cheesecake while the center still wobbles slightly
  • Room temperature ingredients prevent lumps and ensure smooth incorporation
  • The cheesecake needs proper chilling time to set completely before serving
03 -
  • Run a thin knife around the edge of the pan before releasing to prevent sticking
  • The cheesecake is done when the edges are set but the center still jiggles like pudding

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