Savoury Cheesecake With Roasted Beetroot (Print version)
Creamy cheesecake with savoury twist, sweet roasted beetroot and fresh herbs. Perfect appetizer or light main.
# What you'll need:
→ Crust
01 - 5.3 oz wholemeal crackers or digestive biscuits
02 - 2.1 oz 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 (optional)
19 - Extra virgin olive oil, for drizzling
# Method:
01 - Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper.
02 - Pulse crackers into fine crumbs using a food processor. Combine with melted butter and 1/2 tsp salt until evenly moistened. Press mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
03 - In a large bowl, beat cream cheese, ricotta, and grated cheese until completely smooth and combined. Add eggs one at a time, mixing thoroughly after each addition. Fold in thyme, lemon zest, pepper, and salt until just incorporated.
04 - Pour filling over the cooled crust, smoothing 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 until evenly coated. Spread in a single layer on a roasting tray. Bake at 400°F for 30-35 minutes until tender and caramelized at edges. 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 earthy sweetness of roasted beets plays against sharp cheddar feels like discovering a secret flavor combination
- Makes you look like a restaurant chef while actually being quite straightforward to put together
02 -
- The cheesecake will continue cooking as it cools, so removing it while the center still wobbles slightly is crucial for that creamy, not rubbery, texture
- Room temperature ingredients are non negotiable here, as cold cream cheese creates tiny lumps that never quite disappear no matter how long you mix
03 -
- A water bath is not strictly necessary but creates the smoothest, most luxurious texture if you want to impress
- Wrap the springform pan bottom with foil to prevent any butter from leaking during the initial crust bake