Savoury Cheesecake With Roasted Beetroot (Printable Version)
Creamy cheesecake with savoury cheese blend, crispy wholemeal crust, topped with caramelized roasted beetroot and fresh herbs.
# What You'll Need:
→ Crust
01 - 5 oz wholemeal crackers or digestive biscuits
02 - 4 tbsp 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
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
19 - Extra virgin olive oil, for drizzling
# Preparation Steps:
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. Mix in melted butter and 1/2 tsp salt until combined. 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 smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Fold in fresh thyme, lemon zest, black pepper, and salt.
04 - Pour filling over the cooled crust and smooth 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. Arrange in a single layer on a roasting tray. Bake at 400°F for 30-35 minutes until tender and caramelized at the edges. Allow to cool slightly.
06 - Release the cheesecake from the springform pan. Arrange roasted beetroot wedges on top. Scatter fresh chives and microgreens over the surface. Finish with a drizzle of extra virgin olive oil. Slice and serve chilled or at room temperature.
# Expert Tips:
01 -
- Sweet earthy beets against tangy creamy cheese is a combination you did not know you needed
- It looks impressive but comes together faster than you would expect
02 -
- The cheesecake needs those two hours in the fridge to really come together in texture
- Room temperature ingredients are not just a suggestion here, they are essential
03 -
- Run a knife around the edge of the pan before releasing to avoid any sticking drama
- Let the cheesecake come to room temperature for about 20 minutes before serving