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Beetroot Feta Cheesecake With Pistachios

This savory cheesecake blends the earthy sweetness of beetroot with creamy feta, topped with crunchy pistachios for added texture and flavor. It makes an elegant appetizer or starter for your next gathering.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4 People
Calories 280 kcal

Equipment

  • 1 9-inch springform pan
  • 1 food processor
  • 1 mixing bowl
  • 1 whisk
  • 1 baking paper
  • 1 kitchen scale
  • 1 saucepan

Ingredients
  

  • 300 g cooked beetroot, peeled and diced Ensure the beetroot is well-cooked and cooled before blending.
  • 200 g feta cheese, crumbled Adjust according to your taste preference; can be more salty or creamy depending on the brand.
  • 200 g cream cheese, softened
  • 2 large eggs
  • 100 g unsalted butter, melted
  • 150 g digestive biscuits, crumbled
  • 50 g pistachios, chopped For garnish.
  • 1 tablespoon lemon juice
  • salt and pepper To taste.

Instructions
 

  • Preheat your oven to 160°C (320°F).
  • In a food processor, combine the crumbled digestive biscuits and melted butter. Process until the mixture resembles wet sand.
  • Press the biscuit mixture evenly into the base of the springform pan to form the crust. Place in the fridge while preparing the filling.
  • In a mixing bowl, combine the cooked beetroot, feta cheese, cream cheese, and lemon juice. Using a whisk, blend until smooth.
  • Add the eggs one at a time, mixing well after each addition. Season with salt and pepper to taste.
  • Pour the beetroot and cheese mixture over the chilled crust and smooth the top with a spatula.
  • Bake in the preheated oven for 60 minutes, or until the cheesecake is set and slightly jiggly in the center.
  • Once baked, turn off the oven and leave the cheesecake inside for another 10-15 minutes.
  • Remove from the oven and let it cool to room temperature before transferring to the fridge to chill for at least 2 hours or until completely cold.
  • Before serving, top with chopped pistachios for added crunch and decoration.

Notes

Ensure the beetroot is well-cooked and cooled before blending to achieve a smooth consistency.
This cheesecake can be made a day ahead, making it perfect for entertaining.
Feel free to adjust the amount of feta cheese according to your taste preference; it can be more salty or creamy depending on the brand.