Velvety Savory Beetroot Cheesecake with Feta, Dill & Pistachio
A stunning, jewel-toned centerpiece for any sophisticated gathering—this savory cheesecake masterfully balances earthy beetroot, tangy feta, fresh dill, and crunchy pistachio in an elegant, sliceable format.
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Yield: One 8-inch (20cm) cheesecake, serving 10–12 as an appetizer
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Ingredients:
For the Crust:
· 150g (5.3 oz) digestive biscuits or savory crackers
· 50g (1.8 oz) shelled pistachios, lightly toasted
· 75g (2.6 oz) unsalted butter, melted
· ½ teaspoon freshly ground black pepper
· ¼ teaspoon sea salt
For the Beetroot Filling:
· 400g (14 oz) cream cheese, room temperature
· 200g (7 oz) fresh goat cheese or feta, crumbled
· 250g (8.8 oz) cooked beetroot (vacuum-packed or roasted), drained & patted dry
· 2 large eggs, room temperature
· 150ml (⅔ cup) sour cream or crème fraîche
· 2 tablespoons fresh dill, finely chopped + extra for garnish
· 1 tablespoon prepared horseradish (optional, for a subtle kick)
· 1 teaspoon sea salt
· ½ teaspoon smoked paprika
For the Pistachio-Dill Topping:
· 200ml (scant 1 cup) sour cream or Greek yogurt
· 1 tablespoon lemon juice
· 70g (2.5 oz) feta, crumbled
· 30g (1 oz) shelled pistachios, toasted and roughly chopped
· 2 tablespoons fresh dill, finely chopped
· Freshly cracked black pepper
· Extra whole dill sprigs & beetroot microgreens for garnish
Equipment:
· 8-inch (20cm) springform pan
· Food processor
· Baking sheet
· Parchment paper
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Instructions:
Step 1: Prepare the Crust
1. Preheat oven to 180°C (350°F). Line the base of the springform pan with parchment.
2. In a food processor, pulse the biscuits and pistachios into fine crumbs. Add melted butter, pepper, and salt; pulse until mixture resembles wet sand.
3. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool. Reduce oven temperature to 160°C (320°F).
Step 2: Make the Velvety Beetroot Filling
1. In a clean food processor, puree the cooked beetroot until completely smooth.
2. Add the cream cheese, goat cheese/feta, sour cream, eggs, dill, horseradish (if using), salt, and smoked paprika. Process until the mixture is ultra-smooth and uniformly vibrant in color.
3. Pour the filling over the cooled crust and smooth the top. Tap the pan gently on the counter to release any air bubbles.
Step 3: Bake with Care
1. Place the springform pan on a baking sheet. Bake at 160°C (320°F) for 45–55 minutes. The edges will be set, but the center should still have a slight, gentle wobble.
2. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This prevents cracking.
Step 4: Prepare & Apply the Topping
1. Whisk together the sour cream, lemon juice, and a pinch of salt until smooth.
2. Once the cheesecake is out of the oven and has cooled in the oven for an hour, spread the sour cream mixture evenly over the top.
3. Return the cheesecake to the turned-off, warm oven for 10 minutes to set the topping.
4. Remove and cool completely to room temperature on a wire rack, then refrigerate for at least 6 hours, preferably overnight.
Step 5: Garnish & Serve
1. Carefully release the cheesecake from the pan. Run a hot knife around the edge for a clean finish.
2. Combine the crumbled feta, chopped pistachios, and chopped dill for the garnish.
3. Just before serving, sprinkle the feta-pistachio-dill mixture generously over the top. Add fresh dill sprigs and microgreens.
4. Cut with a hot, clean knife. Serve chilled with a crisp green salad, slices of pear, or toasted rye bread.
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Chef’s Notes:
· For a Smoother Texture: Strain the beetroot puree through a fine-mesh sieve before adding to the cheese mixture.
· Flavor Variations: Add 1 teaspoon of orange zest to the filling for brightness, or substitute half the dill with fresh chives.
· Make-Ahead: This cheesecake tastes even better the next day and can be made up to 2 days in advance. Add the final garnish just before serving.
· Serving Suggestion: Drizzle individual plates with a reduction of balsamic glaze or a pistachio oil for added luxury.
This show-stopping savory cheesecake is a symphony of flavor and texture—creamy, tangy, earthy, and herbaceous, all held together by a nutty, crisp crust. Perfect for a sophisticated brunch, holiday starter, or elegant picnic.