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Beetroot Feta Cheesecake With Pistachios

This vibrant and unique Beetroot Feta Cheesecake combines the earthy sweetness of roasted beetroot with the creamy tang of feta cheese. Topped with crunchy pistachios, this savory cheesecake makes a stunning appetizer or a light main dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer
Cuisine Mediterranean
Servings 4 People
Calories 210 kcal

Equipment

  • 1 9-inch springform pan
  • 1 food processor or blender
  • 1 mixing bowl
  • 1 whisk
  • 1 spoon or spatula
  • 1 baking paper
  • 1 oven

Ingredients
  

  • 2 medium beetroots About 350g.
  • 200 g feta cheese, crumbled
  • 3 large eggs
  • 200 g cream cheese, softened
  • 150 g sour cream
  • 50 g granulated sugar Adjust sweetness as desired.
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 100 g pistachios, crushed Plus a few for garnish.
  • 200 g digestive biscuits (or graham crackers)
  • 100 g unsalted butter, melted
  • a pinch salt

Instructions
 

  • Preheat your oven to 160°C (320°F) and line the bottom of your springform pan with baking paper.
  • Cook the beetroots by boiling or roasting them until tender (about 30-40 minutes). Allow to cool, peel, and chop into small pieces.
  • In a food processor, combine the digestive biscuits and melted butter, blending until the mixture resembles wet sand. Press this mixture firmly into the base of the springform pan.
  • In a mixing bowl, combine the cooked beetroot, crumbled feta cheese, eggs, cream cheese, sour cream, sugar, vanilla extract, lemon juice, and a pinch of salt. Blend until smooth.
  • Pour the beetroot mixture over the crust in the springform pan and spread evenly with a spatula.
  • Bake in the preheated oven for about 40 minutes, or until the edges are set and the center has a slight jiggle.
  • Turn off the oven and leave the cheesecake inside for an additional 10 minutes. Remove from the oven and cool completely at room temperature.
  • Refrigerate the cheesecake for at least 4 hours (or overnight) to set fully.
  • Before serving, sprinkle crushed pistachios on top and garnish with whole pistachios.
  • Slice and enjoy your Beetroot Feta Cheesecake!

Notes

You can adjust the sweetness by modifying the amount of sugar.
If desired, drizzle some honey over the cheesecake before serving for extra flavor.
This cheesecake pairs well with a side of simple arugula salad for a refreshing contrast.