Beetroot Feta Cheesecake with Dill & Pistachio Dust
A unique savory cheesecake featuring a creamy beetroot filling, tangy feta, and a nutty pistachio crust, perfect for any occasion.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the crust
- 1.5 cups pistachios (unsalted, shelled) Nutty, crunchy, and full of flavor
- 0.5 cups rolled oats Adds texture and wholesomeness
- 2 tbsp olive oil Provides richness and moisture
- 2 tbsp honey or maple syrup A touch of sweetness
- 1 pinch salt Enhances the flavors
For the filling
- 2 cups cooked beetroot (roasted or steamed), chopped Earthy and vibrant
- 8 oz feta cheese Creamy and tangy
- 8 oz cream cheese, softened Provides creaminess
- 0.5 cups Greek yogurt Adds tanginess and depth
- 1 tbsp lemon juice Brightens the dish
- 1 tsp grated lemon zest Intensifies the lemon flavor
- 1 tsp chopped fresh dill Invigorates the cheesecake
- to taste salt & black pepper For seasoning
- 1 tsp agar-agar powder or gelatin (optional) For a firmer set
For the topping
- Crushed pistachios Adds texture
- Fresh dill sprigs Enhances presentation
- Optional: drizzle of olive oil or balsamic glaze Adds extra richness
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse the pistachios and oats until finely ground.
- Add the olive oil, honey, and a pinch of salt, and pulse until combined.
- Press this mixture into the base of a springform pan.
- Bake for 10 minutes, then allow it to cool completely on a wire rack.
Make the Filling
- In a blender or food processor, add the cooked beetroot, feta cheese, softened cream cheese, Greek yogurt, lemon juice, lemon zest, and chopped dill.
- Blend until a smooth mixture forms.
- Taste and season with salt and black pepper.
Add Agar-Agar or Gelatin
- If a firmer cheesecake is desired, dissolve the agar-agar or gelatin according to package instructions and blend into the filling mixture.
Combine and Chill
- Pour the beetroot filling over the cooled crust in the springform pan.
- Smooth the top with a spatula.
- Transfer the cheesecake to the refrigerator and let it set for at least 4 hours or until firm.
Garnish and Serve
- Once set, carefully remove the cheesecake from the springform pan.
- Garnish with crushed pistachios and fresh dill sprigs.
- For an elegant touch, drizzle with olive oil or balsamic glaze before slicing and serving.
Notes
To enhance flavor, consider adding fresh herbs like thyme or basil. For crust variations, substitute part of the pistachios with almonds.