Beetroot Feta Cheesecake With Pistachios Recipe
This savory Beetroot Feta Cheesecake combines the earthy sweetness of cooked beetroot with the creamy tang of feta and cream cheese, all resting on a buttery biscuit crust. Topped with crunchy pistachios, it offers a strikingly colorful and flavorful appetizer perfect for Mediterranean-inspired meals or elegant gatherings.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Crust
- 150 g digestive biscuits, crumbled
- 100 g unsalted butter, melted
Filling
- 300 g cooked beetroot, peeled and diced
- 200 g feta cheese, crumbled
- 200 g cream cheese, softened
- 2 large eggs
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Topping
- 50 g pistachios, chopped
Instructions
- Preheat the oven: Set your oven to 160°C (320°F) to prepare for baking the cheesecake.
- Prepare the crust: In a food processor, combine the crumbled digestive biscuits with melted butter. Process until the mixture resembles wet sand. Press this mixture evenly into the base of a 9-inch springform pan to form the crust. Chill in the fridge while you prepare the filling to ensure it sets properly.
- Make the filling: In the food processor, blend the cooked beetroot until smooth. In a mixing bowl, whisk together the cream cheese, crumbled feta cheese, eggs, lemon juice, salt, and pepper until well combined and creamy. Then fold in the beetroot puree until the mixture is uniform in color and texture.
- Assemble the cheesecake: Pour the beetroot and cheese filling over the chilled biscuit crust in the springform pan. Smooth the surface with a spatula for even baking.
- Bake: Place the springform pan in the preheated oven and bake for about 1 hour, or until the cheesecake is set and the edges are slightly golden. A slight wobble in the center is fine, as it will firm up while cooling.
- Cool and garnish: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 2 hours to fully set. Before serving, sprinkle chopped pistachios evenly over the top for a crunchy and flavorful garnish.
- Serve: Carefully release the cheesecake from the springform pan, slice, and serve chilled as an elegant appetizer or starter.
Notes
- Ensure beetroot is fully cooked and cooled before blending to achieve a smooth and vibrant filling.
- Adjust the amount of feta cheese to control the saltiness and creaminess of your cheesecake.
- Chilling the crust before adding the filling helps maintain a firm base that won’t crumble.
- The cheesecake can be prepared a day ahead and refrigerated, making it ideal for entertaining.
- For a nut-free version, omit the pistachio topping or substitute with toasted breadcrumbs.
