Savoury Cheesecake With Roasted Beetroot

The first time I served this at a dinner party, my guests looked genuinely confused when I brought out a cheesecake after the main course. You should have seen their faces when I explained it was actually our appetizer. That moment of surprise turned into absolute delight as they took their first bites.

I accidentally discovered the lemon zest addition during a frantic moment when my herbs looked past their prime. The bright citrus spark changed everything about how the cheeses tasted together. Now I never make it without that fragrant yellow dust.

Ingredients

• Wholemeal crackers: These give your crust a nutty foundation that stands up to the rich filling, though digestive biscuits work beautifully too
• Unsalted butter: Melt this completely and let it cool slightly so it binds the crumbs without making them soggy
• Cream cheese: Room temperature is non-negotiable here or you will end up with lumpy filling no matter how much you whisk
• Ricotta cheese: This lighter cheese keeps the texture from becoming too dense while adding that lovely Italian creaminess
• Mature cheddar or Gruyère: The sharp aged flavor cuts through the richness and adds a savory depth that keeps it from feeling like dessert
• Eggs: Add these one at a time and really let each incorporate before adding the next for the silkiest texture
• Fresh thyme leaves: Strip these from the woody stems and gently rub them between your fingers to release their oils before mixing
• Lemon zest: Use a microplane or fine grater and avoid the bitter white pith beneath the yellow skin
• Medium beetroots: Peel these carefully and cut into even wedges so they roast at the same rate
• Balsamic vinegar: This creates those gorgeous caramelized edges on the beetroot and adds a slight sweetness
• Fresh chives: Snip these with kitchen scissors right before serving for the cleanest onion flavor

Instructions

Prepare your canvas:

Preheat your oven to 180°C and line a 20 cm springform pan with parchment paper, making sure to crease it into the corners

Build the foundation:

Blitz those crackers into fine crumbs, stir in melted butter and sea salt, then press firmly into the pan bottom and bake for 10 minutes

Whip up magic:

Blend the cream cheese, ricotta and grated cheese until completely smooth before adding eggs one at a time

Add the aromatics:

Fold in thyme, lemon zest, pepper and salt until just combined, then pour over your cooled crust

Bake to perfection:

Bake for 40 to 45 minutes until the center has just the slightest wobble, then cool completely before chilling

Roast the beets:

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

Bring it together:

Release the cheesecake, arrange beetroot wedges on top, scatter with chives and microgreens, then finish with olive oil

Save

My sister called me last week saying she had made it three times in one month. Her teenage son who claims to hate beets actually asked for seconds. That feels like the biggest win of all.

Making It Your Own

Goat cheese creates a brighter tangier version that I sometimes prefer in summer. You could also add roasted garlic to the filling for an extra layer of savory depth.

Perfect Wine Pairings

A crisp Sauvignon Blanc cuts through the creaminess while echoing the herbal notes from the thyme. Pinot Gris works beautifully too with its subtle stone fruit sweetness.

Make Ahead Strategy

This recipe was practically designed for entertaining. You can make the cheesecake up to two days in advance and roast the beetroots a day ahead, leaving just the assembly for last minute.

• Wrap the chilled cheesecake tightly in plastic wrap if storing overnight
• Bring refrigerated portions to room temperature 20 minutes before serving
• The beetroot can be served at room temperature so no need to reheat

Save

Watch people is faces when they take that first surprising bite. That moment of confusion turning into pleasure is exactly why cooking feels like magic.

Recipe Q&A

→ Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from chilling overnight. The flavors develop and the texture becomes firmer, making it ideal for preparing a day before your event.

→ What other vegetables work well with this cheesecake?

Roasted red peppers, caramelized onions, or roasted cherry tomatoes make excellent alternatives to beetroot. Each brings a different flavor profile while maintaining the sweet-savory balance.

→ How long will leftovers keep in the refrigerator?

Properly covered, leftovers will keep for 3-4 days in the refrigerator. The crust may soften slightly, but the flavors will remain delicious. Bring to room temperature before serving.

→ Can I freeze this cheesecake?

The cheesecake freezes well for up to 2 months without the beetroot topping. Wrap tightly in plastic and foil. Thaw overnight in the refrigerator and add fresh roasted beetroot before serving.

→ What can I substitute for the ricotta?

Cottage cheese blended until smooth, mascarpone for a richer texture, or additional cream cheese all work well. Each substitution slightly alters the final taste and consistency.

→ Why did my cheesecake crack while baking?

Cracking usually occurs from overbaking or cooling too quickly. Remove from the oven when the center still has a slight wobble. Cool gradually in the oven with the door ajar for 10 minutes before refrigerating.