Beetroot Feta Cheesecake with Dill & Pistachio Dust

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🍰 Beetroot Feta Cheesecake with Dill & Pistachio Dust

A vibrant savory cheesecake perfect for brunch, appetizers, or a standout party dish.

📝 Ingredients

For the Crust

  • 1 ½ cups (150g) rye crackers, pumpernickel, or whole-grain breadcrumbs
  • ⅓ cup (70g) unsalted butter, melted
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp lemon zest
  • Salt & pepper to taste

For the Cheesecake Filling

  • 7 oz (200g) cooked beetroot, puréed
  • 7 oz (200g) feta cheese, crumbled
  • 3.5 oz (100g) Greek yogurt or cream cheese
  • 2 large eggs
  • 1 tbsp olive oil
  • 1 garlic clove, grated or minced
  • 1–2 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • Freshly ground black pepper
  • Pinch of salt (taste first—feta is salty!)

For Serving

  • ¼ cup (30g) pistachios, finely crushed
  • Extra fresh dill
  • Lemon zest
  • Olive oil drizzle
  • Optional: whipped feta, microgreens, or flaky sea salt

🥄 Instructions

1. Prepare the Crust

  1. Preheat oven to 320°F (160°C).
  2. Mix crushed crackers/breadcrumbs with melted butter, dill, lemon zest, salt, and pepper.
  3. Press firmly into the bottom of a lined 7-inch (18 cm) springform pan.
  4. Bake 10 minutes, then cool.

2. Prepare the Filling

  1. In a blender or bowl, combine beet purée, feta, yogurt/cream cheese, eggs, olive oil, garlic, dill, lemon juice, and pepper.
  2. Blend/mix until smooth and creamy, making sure feta is fully incorporated.
  3. Taste and adjust seasoning (usually only pepper and lemon needed).

3. Bake the Cheesecake

  1. Pour the beet-feta batter over the prepared crust.
  2. Tap the pan gently to release air bubbles.
  3. Bake at 320°F (160°C) for 35–45 minutes, or until edges are set and the center jiggles slightly.
  4. Turn off the oven, crack the door open, and let cool inside for 15 minutes to prevent cracking.
  5. Transfer to a wire rack to cool completely, then refrigerate at least 3 hours (overnight is best).

✨ 4. Finish and Serve

Right before serving:

  • Sprinkle with pistachio dust
  • Add fresh dill + lemon zest
  • Drizzle lightly with olive oil
  • Optionally pipe whipped feta around the edges
  • Serve chilled or at cool room temperature

🍽️ How to Serve

  • Slice into wedges for a brunch platter
  • Spread on crostini or rye toast
  • Serve with cucumber ribbons, smoked salmon, or roasted veggies
  • Works beautifully as part of a mezze table

💡 Tips & Variations

  • More pink & creamy: Add 2–3 tbsp cream cheese to the filling.
  • More tangy: Increase lemon juice or add 1 tsp white wine vinegar.
  • Make it gluten-free: Use GF crackers for the crust.
  • Make minis: Bake in muffin tins for 15–18 minutes.

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