Savoury Cheesecake With Roasted Beetroot (Printable)

Creamy cheesecake with roasted beetroot and herbs, ideal as appetizer or light main course.

# What You Need:

→ Crust

01 - 5.3 oz wholemeal crackers or digestive biscuits
02 - 2.1 oz unsalted butter, melted
03 - 0.5 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
07 - 2 large eggs
08 - 1 tbsp fresh thyme leaves
09 - Zest of 1 lemon
10 - 0.25 tsp ground black pepper
11 - 0.5 tsp salt

→ Roasted Beetroot

12 - 3 medium beetroots, peeled and cut into wedges
13 - 2 tbsp olive oil
14 - 1 tbsp balsamic vinegar
15 - 0.5 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

# How to Make It:

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 0.5 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, beat cream cheese, ricotta, and grated cheese until completely smooth. Add eggs one at a time, mixing thoroughly after each addition. Fold in thyme, lemon zest, pepper, and remaining salt.
04 - Pour filling over the cooled crust and smooth the surface. Bake for 40–45 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 overnight for best results.
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. Let cool slightly.
06 - Release cheesecake from the springform pan. Arrange roasted beetroot wedges on top. Scatter with chives and microgreens. Finish with a drizzle of olive oil. Slice and serve chilled or at room temperature.

# Expert Tips:

01 -
  • The creamy, cheesy filling with that subtle tang from ricotta will make you wonder why sweet cheesececes get all the attention
  • Its the kind of dish that looks like you spent hours in the kitchen, but comes together more easily than you expect
02 -
  • The center of your cheesecake will still look slightly underbaked when you remove it from the oven, but it will continue to set as it cools
  • Room temperature ingredients are non-negotiable here, cold cream cheese will create lumps that no amount of mixing can fix
03 -
  • Run a thin knife around the edge of the pan before releasing the springform to prevent the crust from sticking
  • If you are nervous about the water bath technique, place a pan of water on the rack below your cheesecake instead

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