Savoury Cheesecake With Roasted Beetroot

The first time I served this at a dinner party, everyone hesitated at the word cheesecake on a savory menu. Then came that moment of first bite where confusion turned into delighted surprise, followed by someone asking if I could make it again next weekend. There is something thrilling about subverting expectations with food, especially when the result is this stunning on the plate.

I developed this recipe during a phase where I was obsessed with finding appetizers that could feed a crowd without requiring last minute fuss. The beetroot roasting fills the kitchen with this incredible earthy sweetness that somehow makes the whole house feel cozy, even before guests arrive.

Ingredients

• 150 g wholemeal crackers: These create a nutty foundation that stands up to the rich filling without overwhelming it
• 60 g unsalted butter, melted: Binds the crust together and adds that essential buttery note we all secretly love
• 1/2 tsp sea salt: Just enough to make the crust sing without competing with the filling
• 400 g cream cheese, room temperature: Let this sit out for at least an hour to avoid any lumpy surprises in your filling
• 200 g ricotta cheese: Adds a lovely Italian lightness that prevents the cheesecake from feeling too dense
• 100 g grated mature cheddar or Gruyère: This is where the real savory magic happens, so do not be shy with the cheese
• 2 large eggs: Room temperature eggs incorporate better and help achieve that silkiest texture
• 1 tablespoon fresh thyme leaves: Strip these from the stems by running your fingers opposite direction of growth
• Zest of 1 lemon: Microplane off just the bright yellow part, none of the bitter white pith underneath
• 1/4 tsp ground black pepper and 1/2 tsp salt: Season the filling generously, remembering that unseasoned cheese tastes flat
• 3 medium beetroots, peeled and cut into wedges: Look for firm beets without soft spots, and wear gloves unless you want pink hands for days
• 2 tbsp olive oil and 1 tbsp balsamic vinegar: The vinegar is not optional, it creates that gorgeous caramelized exterior
• Fresh chives and microgreens: These add the final pop of color and mild onion flavor that brightens each bite

Instructions

Preheat and prep your pan:

Set your oven to 180°C (350°F) and line a 20 cm springform pan with parchment paper, ensuring the paper comes up the sides for easy removal later.

Build the crust:

Blitz those crackers into fine crumbs, mix in melted butter and salt, then press firmly into the pan bottom using the back of a spoon or measuring cup.

Bake the foundation:

Slide the crust into the oven for 10 minutes until it smells toasty and golden, then let it cool while you make the filling.

Whip up the filling:

Blend cream cheese, ricotta, and grated cheese until smooth, then add eggs one at a time before folding in thyme, lemon zest, and seasonings.

Bake until just set:

Pour the filling over your cooled crust, smooth the top, and bake for 40 to 45 minutes until the center has a slight wobble like gelatin.

The patience part:

Cool completely to room temperature, then chill for at least 2 hours though overnight is even better for the texture to fully set.

Roast the beetroots:

Toss wedges with olive oil, balsamic vinegar, salt, and pepper, then roast at 200°C (400°F) for 30 to 35 minutes until tender and caramelized.

Assemble and serve:

Release the cheesecake from its pan, arrange those gorgeous roasted beets on top, scatter with chives and microgreens, then finish with a generous drizzle of olive oil.

Save

My friend Sarah still talks about the dinner party where this appeared on the table, mostly because she was convinced I had ordered it from some fancy local bakery. The combination of the creamy cheesecake against those sweet acidy beets creates something that feels greater than the sum of its parts.

Make Ahead Magic

This recipe was practically designed for stress free entertaining since both components can be prepared up to two days in advance. I often bake the cheesecake on Sunday, roast the beets while it is in the oven, and simply assemble before guests arrive on Tuesday.

Cheese Swaps That Work

Goat cheese instead of cheddar creates a brighter, tangier version that pairs beautifully with the earthy beets. For something milder, try fontina or even a smoked gouda if you want to add a subtle smoky dimension that guests will try to identify but never quite place.

Serving Suggestions

A crisp Sauvignon Blanc cuts through the richness beautifully while letting the herbal notes shine through. For a heartier meal, serve alongside a simple green salad dressed with nothing more than lemon juice and olive oil.

• Bring to room temperature 20 minutes before serving for optimal texture
• Use a sharp knife dipped in hot water between slices for clean cuts
• The beetroot can be served warm or at room temperature depending on the season

Save

There is something deeply satisfying about a dish that looks this impressive but comes together with such straightforward techniques. Watch it become the recipe everyone requests for their own gatherings.

Recipe FAQs

→ Can I make this cheesecake ahead of time?

Yes, this cheesecake actually improves when made ahead. It requires at least 2 hours of chilling, but overnight is ideal. The roasted beetroot can be prepared up to 2 days in advance and stored in the refrigerator.

→ What can I use instead of ricotta cheese?

You can substitute with an equal amount of cottage cheese blended until smooth, or use additional cream cheese. For a tangier version, try substituting some goat cheese or mascarpone.

→ How do I know when the cheesecake is done baking?

The cheesecake is ready when the edges are set but the center still has a slight wobble when gently shaken. It will continue to firm up as it cools. Overbaking may cause cracking.

→ Can I freeze this savoury cheesecake?

Yes, you can freeze the cheesecake without the beetroot topping. Wrap tightly in plastic and foil for up to 2 months. Thaw overnight in the refrigerator before adding fresh roasted beetroot and serving.

→ What other vegetables work well with this cheesecake?

Roasted cherry tomatoes, caramelized onions, or roasted red peppers make excellent alternatives. Each provides different sweetness and acidity levels that complement the creamy filling beautifully.

→ Is this suitable for a dinner party?

Absolutely. It's elegant, visually stunning, and can be prepared almost entirely in advance. The presentation with beetroot wedges and microgreens makes it an impressive starter for six guests.