Description
This Beetroot & Feta Cheesecake is a stunning and unique savory cheesecake with a velvety, earthy beetroot filling and a tangy kick from feta cheese. With a crispy cracker crust and a beautifully vibrant color, this dish is perfect as an appetizer, brunch centerpiece, or elegant dinner party starter.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups (150g) crushed crackers (like Ritz, digestive biscuits, or whole wheat crackers)
- 1/4 cup (60g) unsalted butter (melted)
- 1/2 tsp dried thyme (optional)
For the Beetroot Feta Filling:
- 2 medium cooked beetroots (about 1 cup, pureed)
- 8 oz (225g) cream cheese (softened)
- 1/2 cup (100g) feta cheese (crumbled)
- 1/4 cup (60ml) sour cream or Greek yogurt
- 2 large eggs
- 1 clove garlic (minced)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano or thyme
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
For Garnish:
- Crumbled feta
- Chopped fresh dill or microgreens
- Drizzle of honey or balsamic glaze (optional)
- Crushed walnuts or pistachios (optional)
Instructions
1. Prepare the Crust
- Preheat oven to 350°F (175°C).
- Mix crushed crackers with melted butter and thyme. Press into the bottom of a greased 8-inch springform pan.
- Bake for 10 minutes, then let cool while preparing the filling.
2. Make the Beetroot Feta Filling
- In a food processor, blend cooked beets until smooth.
- Add cream cheese, feta, sour cream, eggs, garlic, salt, pepper, oregano, lemon juice, and zest. Blend until creamy and well combined.
3. Bake the Cheesecake
- Pour the filling over the cooled crust and smooth the top.
- Bake for 35-40 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 15 minutes.
- Transfer to a cooling rack and let cool completely before refrigerating for at least 4 hours (or overnight for best results).
4. Garnish & Serve
- Before serving, top with extra crumbled feta, fresh dill, and a drizzle of honey or balsamic glaze.
- Slice and enjoy as a savory appetizer or light meal!
Notes
- For extra creaminess, replace sour cream with mascarpone.
- Make it nutty by adding a walnut or pistachio crust instead of crackers.
- Serve cold or slightly warm, depending on preference.
