Savoury Cheesecake With Roasted Beetroot (Printable)

Creamy, savoury cheesecake topped with caramelized roasted beetroot and fresh herbs.

# What You Need:

→ Crust

01 - 5.3 oz wholemeal crackers or digestive biscuits
02 - 2.1 oz 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

# How To Make:

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 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 thyme, lemon zest, pepper, and salt until evenly distributed.
04 - Pour filling over the cooled crust and smooth the top. 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 overnight for best results.
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 edges. Allow to cool slightly.
06 - Release cheesecake from 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 Hints:

01 -
  • The creamy cheese filling strikes that perfect balance between rich and fresh, thanks to the lemon zest and thyme
  • It looks impressive on a platter but comes together with surprisingly little effort
  • The earthy sweetness of roasted beets cuts through the cheese like a flavor match made in heaven
02 -
  • The center might look underbaked when you pull it out, but that slight wobble is exactly what you want for a silky smooth texture that firms up beautifully during chilling
  • I learned through several slightly cracked cheesecakes that opening the oven door too early causes temperature shock that can ruin the surface
  • The crust needs to be completely cool before adding the filling, otherwise the butter starts melting and you lose that satisfying crunch at the bottom
03 -
  • Run a thin knife around the edge of the pan before releasing the springform to prevent the crust from sticking to the sides
  • If the beets seem too acidic after roasting, a tiny drizzle of honey balances everything out beautifully

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