Savoury Cheesecake With Roasted Beetroot

The first time I served this at a dinner party, everyone looked confused when I brought out a cheesecake for the appetizer course. But then they took that first bite and the room went quiet. That moment of surprise turning into delight is exactly why this dish has become my go-to for special occasions.

I developed this recipe one rainy Sunday when I had an abundance of beetroots from my CSA box and a craving for something different than the usual roasted veggie platter. The way the earthy sweetness of roasted beets plays against the rich, savory filling is absolute magic.

Ingredients

• 150 g wholemeal crackers or digestive biscuits: These create a sturdy, slightly nutty foundation that holds up beautifully to the rich filling above
• 60 g unsalted butter, melted: Binding the crust together with just the right amount of richness without overpowering the savory profile
• 1/2 tsp sea salt: A crucial pinch that enhances both the crust and bridges into the seasoned filling
• 400 g cream cheese, room temperature: Let this come to room temperature completely or you will end up with lumps in your filling
• 200 g ricotta cheese: This lighter cheese adds a lovely graininess and keeps the filling from becoming too dense
• 100 g grated mature cheddar or Gruyère: The sharp, aged cheese provides the savory backbone that makes this distinctly not a dessert
• 2 large eggs: Room temperature eggs incorporate more smoothly into the cheese mixture
• 1 tablespoon fresh thyme leaves: Fresh thyme brings an earthy, aromatic quality that dried herbs simply cannot match here
• Zest of 1 lemon: Brightens the entire filling and cuts through all that rich cheese with just the right amount of acidity
• 1/4 tsp ground black pepper and 1/2 tsp salt: Season generously since this is meant to be a savory experience
• 3 medium beetroots, peeled and cut into wedges: Look for firm beets with fresh greens still attached for the sweetest flavor
• 2 tbsp olive oil and 1 tbsp balsamic vinegar: This combination creates that gorgeous caramelized glaze as the beets roast
• Fresh chives, microgreens, and extra virgin olive oil: These garnishes add brightness and a pop of color against the pale cheesecake

Instructions

Prepare your oven and pan:

Preheat to 180°C (350°F) and line your 20 cm springform pan with parchment paper. This will make removing your cheesecake much easier later.

Build the crust:

Blitz those crackers into fine crumbs, then stir in melted butter and salt. Press the mixture firmly and evenly into the bottom of your prepared pan. Bake for 10 minutes until set, then let it cool while you make the filling.

Blend the filling base:

In a large bowl, beat cream cheese, ricotta, and grated cheese until completely smooth. This will take a few minutes, but those few extra minutes ensure a silky texture.

Add eggs and aromatics:

Add eggs one at a time, beating well after each addition. Fold in thyme, lemon zest, pepper, and salt. The mixture should look smooth and glossy.

Bake the cheesecake:

Pour filling over your cooled crust and smooth the top. Bake for 40 to 45 minutes until the center has just a slight wobble when you gently shake the pan. Cool completely to room temperature, then chill for at least 2 hours or overnight.

Roast the beetroots:

Toss beet wedges with olive oil, balsamic vinegar, salt, and pepper. Spread on a roasting tray and roast at 200°C (400°F) for 30 to 35 minutes until tender and beautifully caramelized at the edges.

Assemble and serve:

Release cheesecake from the pan and arrange roasted beetroot wedges on top. Scatter with chives and microgreens, drizzle with good olive oil, and serve.

Save to Pinterest

Last summer, I served this at a garden party and watched my friend who claims to hate both cheesecake and beetroots go back for thirds. Sometimes the most unexpected combinations become the ones people cannot stop talking about.

Making It Ahead

The cheesecake actually improves after a night in the refrigerator, giving the flavors time to meld and the texture to become even more velvety. You can roast the beetroots up to two days ahead and store them in the refrigerator, then bring them to room temperature before serving.

Choosing Your Cheeses

While the recipe calls for mature cheddar or Gruyère, do not be afraid to experiment with different combinations. Aged gouda adds wonderful caramel notes, while a bit of parmesan brings extra umami depth. Just keep the total quantity the same and you will be fine.

Serving Suggestions

This cheesecake works beautifully as a light main course with a simple green salad dressed with lemon vinaigrette. As an appetizer, smaller wedges pair perfectly with crusty bread and a glass of crisp white wine. The portion size is flexible depending on how you plan to serve it.

• A light Sauvignon Blanc cuts through the richness beautifully
• Bring the cheesecake to room temperature for 20 minutes before serving for the best texture
• Extra roasted beetroots on the side never hurt anyone

Save to Pinterest

There is something deeply satisfying about serving a dish that makes people pause and reconsider what they think they know about food. This cheesecake does exactly that, every single time.

Recipe FAQs

→ Can I make this cheesecake ahead?

Yes, this cheesecake actually improves when made ahead. Chill for at least 2 hours, preferably overnight. The roasted beetroot can be prepared separately and added just before serving.

→ What cheese works best for the filling?

The blend of cream cheese and ricotta creates ideal creaminess. Mature cheddar or Gruyère adds depth. For tangier variation, try substituting goat cheese for the cheddar.

→ Is this suitable for gluten-free diets?

Simply replace wholemeal crackers with gluten-free alternatives. All other ingredients naturally contain no gluten, making adaptation straightforward.

→ How do I know when cheesecake is done?

The center should appear just set with slight wobble when gently shaken. Overbaking causes cracking. Residual heat completes cooking during cooling phase.

→ What wine pairs well?

Crisp Sauvignon Blanc or Pinot Gris complement the rich creamy texture and earthy beetroot beautifully. The acidity cuts through cheese while enhancing herbal notes.

→ Can I freeze leftovers?

Freeze cheesecake without beetroot topping for up to 3 months. Wrap tightly in plastic then foil. Thaw overnight in refrigerator before serving with freshly roasted beetroot.