Beetroot Feta Crustless Cheesecake with Dill & Pistachio Dust

This Beetroot Feta Crustless Cheesecake is a savory twist on traditional cheesecake, featuring a creamy, tangy beetroot and feta filling with a light, airy texture. The vibrant pink color comes from roasted beetroot, making it not only delicious but visually stunning. Garnished with fresh dill and crunchy pistachios, this dish is perfect as an appetizer or centerpiece for a gourmet meal.

Ingredients

For the Cheesecake:

• 2 medium beets, roasted and pureed
• 7 oz (200g) feta cheese, crumbled
• 7 oz (200g) cream cheese, softened
• ½ cup Greek yogurt or sour cream
• 2 eggs
• 1 tablespoon lemon juice
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon garlic powder
• 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped

For the Topping:

• Crushed pistachios
• Fresh dill
• Drizzle of olive oil (optional)

Instructions

Step 1: Roast & Prepare the Beets

1. Preheat oven to 375°F (190°C).
2. Wash the beets, wrap them in foil, and roast for 40-50 minutes until soft.
3. Let cool, then peel and blend into a smooth puree.

Step 2: Prepare the Cheesecake Mixture

1. In a mixing bowl, beat cream cheese, feta, and Greek yogurt until smooth.
2. Add the beetroot puree, lemon juice, garlic powder, salt, and black pepper. Mix well.
3. Beat in eggs, one at a time, until fully incorporated.
4. Stir in dried or fresh dill for extra flavor.

Step 3: Bake the Cheesecake

1. Preheat oven to 350°F (175°C).
2. Grease a springform pan or use parchment paper.
3. Pour the cheesecake mixture into the pan and smooth the top.
4. Bake for 35-40 minutes, or until set but slightly jiggly in the center.
5. Let cool in the oven with the door slightly open, then transfer to the fridge for at least 2 hours before serving.

Step 4: Garnish & Serve

1. Top with crushed pistachios, fresh dill, and a drizzle of olive oil.
2. Slice and serve as a savory appetizer, side dish, or light meal.

Serving Suggestions

• Serve with crusty bread or crackers for dipping.
• Pair with a fresh arugula salad for a balanced dish.
• Drizzle with honey or balsamic glaze for a sweet contrast.

Tips & Variations

Make it vegan: Use plant-based cream cheese and feta alternatives.
For extra creaminess, replace Greek yogurt with heavy cream.
Want a crust? Use a nut-based crust with almonds and walnuts.

This Beetroot & Feta Cheesecake is a creamy, savory masterpiece that’s perfect for special occasions or a unique appetizer. Enjoy its bold flavors and stunning presentation!