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Beetroot Feta Cheesecake with Dill & Pistachio Dust Recipe
Ash Tyrrell

Beetroot Feta Cheesecake with Dill & Pistachio Dust Recipe

I recently made this Beetroot Feta Cheesecake with Dill & Pistachio Dust, and it quickly became one of my favorite savory dishes. The vibrant pink color from the beetroot makes it look impressive, while the creamy feta and fresh dill create a wonderfully balanced flavor. I was surprised by how easy it was to prepare despite its elegant appearance. The crunchy pistachio topping adds the perfect finishing touch.
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Total Time 3 hours 50 minutes
Ingredients Method Notes

Ingredients
  

  • 200 g cooked beetroot blended until smooth – Roasted beetroot provides a deeper flavor, but boiled beetroot works well too.
  • 200 g feta cheese crumbled – Use good-quality feta for the best creamy and tangy taste.
  • 100 g Greek yogurt or cream cheese – Adds smoothness and helps create a silky texture.
  • 3 large eggs – Essential for setting the cheesecake properly.
  • 1 tablespoon fresh lemon juice – Brightens the overall flavor.
  • Finely grated zest of ½ lemon – Enhances freshness and aroma.
  • 1 tablespoon fresh dill chopped – Adds a delicate herbal note that pairs perfectly with beetroot.
  • A pinch of black pepper – Provides subtle warmth.
  • Salt if needed – Taste the feta first since it already contains salt.
  • ¼ cup roasted pistachios – Ground into fine crumbs for a crunchy nutty topping.

Method
 

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan thoroughly and line the bottom with parchment paper. This ensures the cheesecake releases easily after baking.
  2. Add the beetroot puree, feta cheese, Greek yogurt or cream cheese, eggs, lemon juice, lemon zest, dill, black pepper, and salt to a blender. Blend until completely smooth and creamy. The mixture should have a beautiful vibrant color.
  3. Pour the blended mixture into the prepared springform pan. Smooth the surface gently with a spatula to create an even top. This helps the cheesecake bake uniformly.
  4. Place the pan in the preheated oven and bake for 30 to 35 minutes. The edges should appear set while the center remains slightly wobbly. Avoid overbaking to maintain a creamy texture.
  5. Turn off the oven and leave the cheesecake inside with the door slightly open. Allowing it to cool gradually helps prevent cracks and preserves a smooth surface.
  6. Once the cheesecake reaches room temperature, transfer it to the refrigerator. Chill for at least 2 to 3 hours so it can fully set and develop its flavor.
  7. Place the roasted pistachios into a food processor or use a mortar and pestle. Grind them into fine crumbs that will create a beautiful crunchy topping.
  8. Remove the chilled cheesecake from the pan carefully. Sprinkle generously with pistachio dust and finish with fresh dill, lemon zest, and a light drizzle of olive oil before serving.

Notes

  • I prefer roasted beetroot because it creates a richer, sweeter flavor.
  • I always chill the cheesecake overnight when possible because the texture becomes firmer and creamier.
  • I like using freshly chopped dill rather than dried dill for a brighter taste.
  • I grind the pistachios just before serving to maintain maximum crunch.
  • I avoid adding extra salt until after tasting the mixture because feta can already be quite salty.
  • I drizzle a small amount of quality olive oil right before serving for added richness.