Description
A bold, savory twist on cheesecake, this colorful creation combines the earthy sweetness of beetroot with tangy feta, all on a crunchy pistachio crust and crowned with fresh dill.
Ingredients
- 200g digestive biscuits
- 100g shelled pistachios
- 100g unsalted butter, melted
- 250g cream cheese, softened
- 150g feta cheese, crumbled
- 2 medium beetroots, cooked and pureed
- 2 large eggs
- 50ml double cream
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- Fresh dill sprigs, for garnish
Instructions
- Preheat oven to 160°C (325°F). Grease and line an 8-inch springform pan.
- For the crust: Blitz digestive biscuits and pistachios in a food processor until fine crumbs. Add melted butter and pulse until combined. Press firmly into the base of the prepared pan. Bake for 10 minutes, then let cool.
- For the filling: In a large bowl, beat cream cheese and feta until smooth. Add beetroot puree, eggs, double cream, and lemon juice. Mix until well combined.
- Season the filling with salt and pepper to taste, then pour over the cooled crust.
- Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack open the door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Garnish with fresh dill sprigs before serving.
Notes
You can customize the seasonings to taste. For a deeper pink color, add a tiny pinch of red food coloring to the filling.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Appetizer/Main
- Cuisine: Fusion