Savoury Cheesecake With Roasted Beetroot (Printable)
A creamy, savoury cheesecake paired with caramelized roasted beetroot and fresh herbs. Ideal as an elegant appetizer or satisfying light main course.
# What you'll 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 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. Mix in melted butter and 1/2 teaspoon 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 thyme, lemon zest, pepper, and remaining salt.
04 - Pour filling over the cooled crust and smooth the top. Bake for 40 to 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 on a roasting tray and bake at 400°F for 30 to 35 minutes until tender and caramelized. Allow to cool slightly before serving.
06 - Release cheesecake from the pan. Arrange roasted beetroot wedges on top. Scatter with fresh chives and microgreens. Drizzle with extra virgin olive oil. Slice and serve chilled or at room temperature.
# Expert Tips:
01 -
- The creamy tang of cheesecake meets earthy sweetness in a way nobody expects but everyone immediately understands
- It looks impressive on the plate but comes together with mostly hands off time in the oven
02 -
- Cold ingredients will create a lumpy filling that never quite becomes smooth no matter how long you mix
- The slight wobble in the center is your friend, it means the cheesecake will set up perfectly as it chills
03 -
- A water bath is not strictly necessary but will give you the silkiest texture if you want to go the extra mile
- Reserving a few thyme sprigs for the garnish makes the dish look much more intentional