A bold and elegant savory cheesecake that transforms traditional flavors into a gourmet masterpiece.
Earthy beetroot blends perfectly with creamy feta and Greek yogurt, creating a smooth, vibrant filling with a beautiful natural pink color. Fresh dill adds brightness while pistachio dust on top brings crunchy texture and a luxurious finishing touch.
Perfect for brunches, special dinners, or as a show-stopping appetizer.
Ingredients
For the Cheesecake Filling
7 oz (200 g) cooked beetroot, blended smooth
7 oz (200 g) feta cheese, crumbled
3.5 oz (100 g) Greek yogurt
5 oz (150 g) cream cheese, softened
2 large eggs
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp fresh dill, finely chopped
1 garlic clove, minced (optional)
Salt and black pepper to taste
For the Crust
6 oz (170 g) plain crackers or savory biscuits, crushed
3 tbsp melted butter
1 tsp dried thyme or oregano
For Garnish
2 tbsp crushed pistachios
Fresh dill leaves
Method / Preparation
1️⃣ Prepare the crust
Preheat oven to 170°C (340°F).
In a bowl, mix crushed crackers with melted butter and dried thyme until the texture resembles wet sand.
Press the mixture firmly into the bottom of a springform pan.
Bake for 10 minutes, then set aside to cool.
2️⃣ Make the filling
In a blender or bowl, combine smooth beetroot purée, feta cheese, Greek yogurt, cream cheese, olive oil, lemon juice, and garlic.
Mix until smooth and creamy.
Add eggs one at a time and gently mix.
Stir in chopped dill and season with salt and black pepper.
3️⃣ Assemble & bake
Pour the filling over the cooled crust and smooth the surface.
Bake for 30–35 minutes until the center is just set but still slightly jiggly.
Allow to cool completely, then refrigerate for at least 2 hours to firm up.
4️⃣ Garnish and serve
Sprinkle crushed pistachios over the top and decorate with dill.
Slice and serve chilled.
✨ Serving suggestions
This cheesecake pairs beautifully with:
Arugula salad and balsamic drizzle
Smoked salmon on the side
Toasted bread or crackers
Enjoy