Ingredients:
For the Cheesecake:
2 medium beets, roasted and pureed
7 oz (200g) feta cheese, crumbled
7 oz (200g) cream cheese, softened
½ cup Greek yogurt or sour cream
2 eggs
1 tablespoon lemon juice
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon garlic powder
1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
For the Topping:
Crushed pistachios
Fresh dill
Drizzle of olive oil (optional)
PREPARATION:
Step 1: Roast & Prepare the Beets
Preheat oven to 375°F (190°C).
Wash the beets, wrap them in foil, and roast for 40-50 minutes until soft.
Let cool, then peel and blend into a smooth puree.
Step 2: Prepare the Cheesecake Mixture
In a mixing bowl, beat cream cheese, feta, and Greek yogurt until smooth.
Add the beetroot puree, lemon juice, garlic powder, salt, and black pepper. Mix well.
Beat in eggs, one at a time, until fully incorporated.
Stir in dried or fresh dill for extra flavor.
Step 3: Bake the Cheesecake
Preheat oven to 350°F (175°C).
Grease a springform pan or use parchment paper.
Pour the cheesecake mixture into the pan and smooth the top.
Bake for 35-40 minutes, or until set but slightly jiggly in the center.
Let cool in the oven with the door slightly open, then transfer to the fridge for at least 2 hours before serving.
Step 4: Garnish & Serve
Top with crushed pistachios, fresh dill, and a drizzle of olive oil.
Slice and serve as a savory appetizer, side dish, or light meal.
Serving Suggestions
Serve with crusty bread or crackers for dipping.
Pair with a fresh arugula salad for a balanced dish.
Drizzle with honey or balsamic glaze for a sweet contrast.
Tips & Variations
Make it vegan: Use plant-based cream cheese and feta alternatives.
For extra creaminess, replace Greek yogurt with heavy cream.
Want a crust? Use a nut-based crust with almonds and walnuts.
This Beetroot & Feta Cheesecake is a creamy, savory masterpiece that’s perfect for special occasions or a unique appetizer. Enjoy its bold flavors and stunning presentation!