Beetroot Feta Cheesecake With Pistachios Recipe
A vibrant and creamy Beetroot Feta Cheesecake with a crunchy pistachio topping. This savory-sweet dessert combines earthy beetroot, tangy feta, and smooth cream cheese on a buttery digestive biscuit crust, baked to perfection for a unique twist on traditional cheesecake.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
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
Garnish
- 50 g pistachios, chopped
Instructions
- Preheat Oven: Preheat your oven to 160°C (320°F) to prepare for baking the cheesecake.
- Prepare Crust Mixture: In a food processor, combine the crumbled digestive biscuits and melted butter, processing until the mixture resembles wet sand for a perfect crust base.
- Form Crust: Press the biscuit mixture evenly into the base of a springform pan to create the crust. Chill the crust in the fridge while you prepare the filling to help it set.
- Make Filling: In a mixing bowl, blend the cooked beetroot, crumbled feta cheese, cream cheese, and lemon juice using a whisk until smooth and creamy.
- Add Eggs and Seasoning: Incorporate the eggs one at a time, mixing well after each addition. Season the mixture with salt and pepper to taste.
- Assemble Cheesecake: Pour the beetroot and cheese mixture over the chilled crust, smoothing the top with a spatula for an even bake.
- Bake: Bake the cheesecake in the preheated oven for 60 minutes or until it is set and slightly jiggly in the center, indicating perfect doneness.
- Rest in Oven: Turn off the oven and leave the cheesecake inside for another 10-15 minutes to prevent cracking and help it set gently.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then transfer it to the fridge to chill for at least 2 hours or until completely cold and firm.
- Garnish and Serve: Before serving, sprinkle the top with chopped pistachios for added texture, crunch, and a beautiful finish.
Notes
- Ensure beetroot is well-cooked and cooled before blending to achieve a smooth filling texture.
- Adjust feta quantity based on your preference for saltiness or creaminess.
- Use a springform pan to easily remove the cheesecake without damaging the crust or filling.
- Chilling the crust before adding the filling helps create a firmer base that holds well during baking.
- Allow the cheesecake to cool completely before chilling to avoid condensation affecting the texture.
- Pistachios add both flavor and visual appeal; you can toast them lightly for extra aroma.
Keywords: beetroot cheesecake, feta cheese dessert, pistachio topping, savory cheesecake, baked cheesecake, vegetarian dessert
