Savory Cheesecake With Roasted Beetroot (Print View)
Creamy cheesecake with savory cheese blend, crispy crust, topped with caramelized roasted beetroot and fresh herbs.
# 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
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 It:
01 - Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper.
02 - Pulse crackers in a food processor until fine crumbs form. Mix in melted butter and 1/2 teaspoon sea salt. Press mixture firmly into the bottom of the springform 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 combined. Add eggs one at a time, mixing thoroughly after each addition. Fold in fresh thyme, lemon zest, black pepper, and salt.
04 - Pour filling over the 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 for best results.
05 - Toss beetroot wedges with olive oil, balsamic vinegar, salt, and pepper. Spread evenly on a roasting tray and roast at 400°F for 30 to 35 minutes until tender and caramelized. Allow to cool slightly before serving.
06 - Release cheesecake from the springform pan. Arrange roasted beetroot wedges on top. Scatter fresh chives and microgreens over the surface. Drizzle with extra virgin olive oil. Slice and serve chilled or at room temperature.
# Expert Tips:
01 -
- The velvety cream cheese filling gets this incredible depth from aged cheese that most people never expect
- Roasted beets turn shockingly sweet against all that rich creaminess like they were always meant to be together
02 -
- The cheesecake continues baking as it cools so pulling it out while the center still wobbles slightly is absolutely crucial for the right texture
- Room temperature ingredients are nonnegotiable here because cold eggs or cream cheese will create a grainy filling that never quite smooths out
03 -
- Run a thin knife around the edge of the pan before releasing the springform to prevent any sticking or cracking
- Room temperature servings bring out all the nuanced flavors that get muted when the cheesecake is too cold