Velvety Savory Beetroot Cheesecake with Feta, Dill & Pistachio

2 cups cooked beetroot, peeled and pureed

10 oz cream cheese, softened

6 oz feta cheese, crumbled

2 large eggs

1/2 cup sour cream

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

2 tablespoons fresh dill, finely chopped

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 1/2 cups savory crackers or breadcrumbs, finely crushed

4 tablespoons unsalted butter, melted

1/4 cup pistachios, roughly chopped

Fresh dill sprigs

Extra lemon zest for garnish

Preheat the oven to 325°F (165°C). Lightly grease an 8-inch springform pan.

In a bowl, mix crushed crackers with melted butter until evenly combined. Press firmly into the base of the pan. Chill for 10 minutes.

In a large mixing bowl, beat the cream cheese until smooth. Add feta cheese and blend until creamy.

Mix in beetroot puree, sour cream, lemon juice, lemon zest, dill, salt, and black pepper until fully incorporated.

Add eggs one at a time, mixing gently just until combined.

Pour the mixture over the prepared crust and smooth the surface.

Bake for 45–50 minutes, or until the center is just set with a slight wobble.

Turn off the oven, crack the door slightly, and allow the cheesecake to cool gradually for 30 minutes.

Chill for at least 3 hours before serving.

Garnish with pistachios, dill sprigs, and lemon zest before slicing.

Prep Time: 25 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 15 minutes + chilling

Kcal: 320 kcal

Servings: 8 servings