Savoury Cheesecake With Roasted Beetroot (Print Version)
Creamy cheesecake with roasted beetroot, thyme, and fresh herbs. A stunning appetizer or light main.
# What You Need:
→ Crust
01 - 5.3 ounces wholemeal crackers or digestive biscuits
02 - 4 tablespoons 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:
01 - Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper.
02 - Pulse crackers into fine crumbs. Mix in melted butter and 1/2 teaspoon salt. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then cool.
03 - Blend cream cheese, ricotta, and grated cheese until smooth. Add eggs one at a time, mixing well after each addition. Stir in thyme, lemon zest, pepper, and salt.
04 - Pour filling over 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 overnight.
05 - Toss beetroot wedges with olive oil, balsamic vinegar, salt, and pepper. Spread on a roasting tray and bake at 400°F for 30 to 35 minutes until tender and caramelized. Cool slightly.
06 - Release cheesecake from the pan. Top with roasted beetroot wedges. Scatter chives and microgreens over the top. Drizzle with olive oil. Slice and serve chilled or at room temperature.
# Expert Tips:
01 -
- The sweet earthiness of roasted beetroot plays perfectly with creamy tangy cheese
- It looks impressive on the plate but comes together with simple techniques
- Make it ahead and your guests think you spent hours preparing something extraordinary
02 -
- The cheesecake continues cooking as it cools so removing it while slightly wobbly is crucial for the right texture
- Chilling for at least 2 hours is mandatory but overnight makes the flavors develop beautifully
- Serve this at room temperature for the creamiest texture and most pronounced flavor
03 -
- Run a thin knife around the edge of the pan before releasing to prevent any sticking or cracking
- Use water bath baking if you want an even creamier more luxurious texture