Beetroot Feta Cheesecake with Dill & Pistachio Dust
A vibrant and savory cheesecake combining creamy feta and earthy beetroot, topped with dill and pistachio dust, perfect for gatherings or special occasions.
Servings: 8 slices
Calories: 275kcal
Ingredients
For the crust
- 1.5 cups Pistachios, unsalted, shelled Adds a wonderful crunch and depth of flavor.
- 0.5 cups Rolled oats Wholesome base that combines beautifully with pistachios.
- 2 tbsp Olive oil Helps bind the crust together.
- 2 tbsp Honey or maple syrup Provides a touch of sweetness.
- a pinch Salt Enhances the overall taste.
For the filling
- 2 cups Cooked beetroot, roasted or steamed, chopped The star of this dish, adding vibrant color and earthy sweetness.
- 8 oz Feta cheese Creamy, tangy, and enriches the filling.
- 8 oz Cream cheese, softened Adds a luscious texture.
- 0.5 cups Greek yogurt Lightens the filling while adding creaminess.
- 1 tbsp Lemon juice Brightens the flavors.
- 1 tsp Grated lemon zest Enhances the citrus note.
- 1 tsp Chopped fresh dill Imparts a fresh, herbal note.
- to taste Salt & black pepper Essential seasonings for flavor.
- 1 tsp Agar-agar powder or gelatin (optional) Helps the cheesecake set firmly.
For garnish
- Crushed pistachios For topping.
- Fresh dill sprigs For a fresh touch.
- Optional: Drizzle of olive oil or balsamic glaze For extra flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a food processor, add the pistachios and rolled oats. Pulse until finely ground.
- Add olive oil, honey, and a pinch of salt. Pulse again until combined.
- Transfer the mixture to a springform pan and press it into an even layer.
- Bake the crust for 10 minutes. Remove from oven and let cool completely.
Making the Filling
- In a blender, combine cooked beetroot, feta cheese, cream cheese, Greek yogurt, lemon juice, lemon zest, and dill. Blend until smooth.
- Season the mixture with salt and black pepper as desired.
- If using agar-agar or gelatin, dissolve according to package instructions and blend into the mixture.
Assembly
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours until firm.
- Remove from the springform pan and garnish with crushed pistachios and dill sprigs.
- Slice and serve chilled.
Notes
For deeper flavor, use roasted beetroots. For a creamier texture, adjust the amount of cream cheese or Greek yogurt. Drizzling balsamic glaze or high-quality olive oil on top before serving enhances presentation and taste.