Savoury Cheesecake With Roasted Beetroot (Printable Version)

A creamy, savoury cheesecake paired with caramelized roasted beetroot and aromatic herbs. Ideal as an impressive starter or light lunch.

# What You 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 - 14.1 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

# Directions:

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 sea salt until combined. Press mixture firmly into the bottom of the prepared 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 until well incorporated.
04 - Pour filling over the cooled crust and smooth the top surface. 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 overnight for best results.
05 - Increase oven temperature to 400°F. Toss beetroot wedges with olive oil, balsamic vinegar, salt, and pepper. Arrange in a single layer on a roasting tray and bake for 30 to 35 minutes until tender and caramelized. Allow to cool slightly before serving.
06 - Release the cheesecake from the springform pan. Arrange roasted beetroot wedges on top. Scatter with chopped chives and microgreens. Drizzle with extra virgin olive oil. Slice and serve chilled or at room temperature.

# Expert Tips:

01 -
  • The creamy richness balances earthy roasted beets in a way that feels luxurious yet somehow light
  • It looks restaurant impressive but actually requires mostly hands off time in the oven
  • Leftovers keep beautifully for days, making it perfect for make ahead entertaining
02 -
  • The center will seem underbaked when you remove it but that slight wobble is exactly what creates the creamy texture
  • Skip the fridge chilling step and the cheesecake will be too soft to slice cleanly
  • Room temperature ingredients are non negotiable here, cold cream cheese creates a lumpy filling
03 -
  • Run a knife around the edge of the pan before releasing to prevent any sticking or cracking
  • If the crust feels too soft initially, bake an extra 2 to 3 minutes before adding the filling

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