Beetroot Feta Crustless Cheesecake with Dill & Pistachio Dust

If you’re looking for a savory twist on a classic cheesecake, look no further than this Beetroot Feta Crustless Cheesecake with Dill & Pistachio Dust. This dish combines the earthy sweetness of roasted beetroot with the creamy tang of feta cheese, all set in a rich, crustless cheesecake that’s both bold and beautiful. Topped with a delicate dusting of pistachios and fresh dill, this savory cheesecake makes for a striking appetizer or side dish that’s perfect for impressing guests at your next dinner party.

What makes this cheesecake so special is the combination of unexpected ingredients. The earthy sweetness of beetroot and the creamy, tangy feta cheese create a balanced and harmonious flavor profile. The absence of a crust allows the vibrant colors and flavors of the beetroot and feta to shine through, while the pistachio dust adds a delightful crunch. It’s a stunning and unique dish that’s as visually appealing as it is delicious.

I first made this Beetroot Feta Crustless Cheesecake when I wanted to try something different for a holiday appetizer. The vibrant pink color of the beetroot makes it visually striking, while the flavors are bold and savory—everything a good dish should be. It has since become a go-to for special occasions, and I’m sure it will quickly become a favorite in your home too!

Why This Beetroot Feta Crustless Cheesecake with Dill & Pistachio Dust Will Be Your New Favorite

• Unique and bold: The combination of beetroot, feta, dill, and pistachios offers a unique and unexpected twist on traditional cheesecake, making it a standout dish for any occasion.
• No crust, no problem: This crustless cheesecake focuses entirely on the delicious, creamy filling, letting the flavors of the beetroot and feta shine through.
• Visually stunning: The deep pink color of the beetroot creates a beautiful contrast with the green pistachio dust and vibrant dill garnish, making this cheesecake a showstopper on any table.
• Healthy yet indulgent: With the use of beetroot and feta, this cheesecake is a healthy yet indulgent option, perfect for those looking for a savory dish with a refined flavor.
• Perfect for special occasions: Whether you’re serving it at a holiday dinner, a special gathering, or a casual meal, this cheesecake will wow your guests and leave them asking for the recipe.

Ingredients

For the Cheesecake:

• 2 medium-sized beetroots, roasted and peeled
• 1 cup feta cheese, crumbled
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 teaspoon ground cumin (optional for extra depth of flavor)
• 1 tablespoon fresh dill, chopped (for garnish)

For the Pistachio Dust:

• 1/4 cup pistachios, shelled
• 1 teaspoon dried dill (or fresh if preferred)
• 1/2 teaspoon lemon zest (optional, for a zesty touch)
• Pinch of salt

How to Make Beetroot Feta Crustless Cheesecake with Dill & Pistachio Dust

1. Preheat the oven:
   Preheat your oven to 350°F (175°C). Grease a round 9-inch springform pan with a little olive oil or line the bottom with parchment paper.
2. Prepare the beetroots:
   Roast the beetroots in the oven for 40-50 minutes at 400°F (200°C), or until they are tender when pierced with a fork. Once roasted, peel the beetroots and set them aside to cool. Once cool enough to handle, roughly chop the beetroots.
3. Make the cheesecake mixture:
   In a food processor or blender, combine the roasted beetroot, crumbled feta cheese, eggs, sour cream, heavy cream, olive oil, garlic powder, salt, pepper, and cumin (if using). Blend until smooth and creamy, ensuring there are no lumps.
4. Bake the cheesecake:
   Pour the beetroot and feta mixture into the prepared springform pan. Smooth the top with a spatula and bake for 40-45 minutes, or until the center is set but still slightly wobbly. You can test by gently shaking the pan; if the center jiggles a little, it’s ready.
5. Cool the cheesecake:
   Let the cheesecake cool at room temperature for about 10 minutes, then transfer it to the fridge to chill for at least 2 hours or overnight for the best texture.
6. Prepare the pistachio dust:
   While the cheesecake is cooling, make the pistachio dust. In a small food processor, pulse the pistachios, dried dill, lemon zest (if using), and a pinch of salt until finely ground. The mixture should resemble a coarse powder.
7. Assemble and serve:
   Once the cheesecake has chilled and set, remove it from the springform pan and place it on a serving platter. Sprinkle the pistachio dust generously over the top of the cheesecake and garnish with freshly chopped dill.
8. Serve and enjoy:
   Slice the cheesecake into wedges and serve. Enjoy the beautiful, savory, and creamy flavors of this stunning dish!

Tips

• Use roasted beets: Roasting the beets deepens their flavor and gives them a natural sweetness that pairs perfectly with the feta.
• Let the cheesecake chill: This cheesecake is best when it’s properly chilled, so be sure to let it set in the fridge for a few hours or overnight.
• Customize the toppings: If you prefer a more herbaceous flavor, you can add extra fresh herbs like thyme, rosemary, or parsley to the pistachio dust or as a garnish.

Substitutions and Variations

• Use goat cheese: If you prefer goat cheese over feta, feel free to swap it out for a slightly tangy and creamy goat cheese.
• Add a crust: If you’re craving a crust, you can make a simple crust from crushed crackers or nuts, or skip the crust for a lighter, more refined version.
• Make it spicier: For an extra kick, add a pinch of red pepper flakes or some chopped chili peppers to the beetroot mixture.

Make a Healthier Version

• Low-fat dairy: Use low-fat sour cream and cream cheese to reduce the overall fat content while still keeping the creaminess of the cheesecake.
• Reduce sodium: Opt for a low-sodium feta and reduce the amount of added salt to make this dish even healthier.

Closing

And there you have it! Beetroot Feta Crustless Cheesecake with Dill & Pistachio Dust is a perfect combination of savory flavors, creamy texture, and visual appeal. Whether you’re serving it as an appetizer, side dish, or a light main course, this unique and vibrant cheesecake is sure to impress. Its rich, earthy beetroot and tangy feta filling, paired with the crunchy pistachio dust, make it a truly unforgettable dish. Don’t forget to let us know how your cheesecake turns out, and be sure to check out more of our savory and inventive recipes for even more inspiration!

Relevant Categories of this Recipe

Savory Cheesecake
Appetizers
Vegetarian Recipes
Holiday Treats

Tags
Beetroot Feta Cheesecake, Savory Cheesecake, Healthy Appetizers, Pistachio Dust, Beetroot Recipes, Holiday Recipes

Frequently Asked Questions

1. Can I make this cheesecake ahead of time?
   Yes! This cheesecake can be made ahead of time and stored in the fridge for up to 3 days. It actually tastes even better after the flavors have had time to meld.
2. Can I use pre-cooked beets?
   Yes, you can use pre-cooked beets (such as vacuum-sealed or canned beets) if you want to save time, but roasting fresh beets gives them a deeper flavor.
3. How do I know when the cheesecake is done?
   The cheesecake is done when the center is set but still slightly wobbly. It will firm up as it cools.
4. Can I use a different nut for the dust?
   Yes! You can use walnuts, almonds, or cashews instead of pistachios for the dust if you prefer.
5. How do I store leftovers?
   Store leftovers in an airtight container in the refrigerator for up to 3 days. The cheesecake can also be frozen for up to 1 month.
6. Can I make this recipe gluten-free?
   Yes! This cheesecake is naturally gluten-free, as it doesn’t contain any flour or gluten-based ingredients.
7. Can I add more spices to the cheesecake?
   Yes! Feel free to experiment with spices like cumin, coriander, or smoked paprika to add a new layer of flavor to the cheesecake.
8. Can I serve this warm?
   This cheesecake is best served chilled, as the flavors and texture are best when fully set.
9. How can I make this spicier?
   For a spicy kick, add a small amount of chili powder or finely chopped fresh chili to the beetroot mixture before blending.
10. Can I use fresh dill instead of dried?
    Yes! Fresh dill can be used in place of dried dill, especially for the garnish and pistachio dust, for an even more vibrant flavor.