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Beetroot Feta Crustless Cheesecake with Dill & Pistachio Dust

A creamy, savory cheesecake featuring whipped feta and sweet beetroot, topped with crunchy pistachio dust and fresh dill, perfect for brunch or as a classy appetizer.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 pieces
Course: Appetizer, Brunch
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Cheese Base
  • 8 ounces feta cheese, crumbled Use room temperature for easier blending.
  • 1/2 cup Greek yogurt For a lighter option, use lactose-free Greek yogurt.
  • 1/4 cup ricotta or labneh Optional for extra creaminess.
  • 1 tablespoon olive oil Helps to blend the feta smoothly.
  • 1 tablespoon lemon zest Brightens flavor.
  • 1 tablespoon honey or date syrup Adjust based on sweetness preference.
Beetroot
  • 1 cup finely grated cooked beetroot Roast fresh beets for the best flavor.
Toppings
  • 1/4 cup finely chopped pistachios For a crunchy topping.
  • 2 tablespoons fresh dill, chopped For garnish.

Method
 

Preparation
  1. Preheat your oven to 300-325°F.
  2. In a food processor, blend the feta cheese with olive oil until smooth.
  3. Add Greek yogurt, ricotta (if using), lemon zest, and honey. Blend until creamy.
  4. Fold in the finely grated beetroot until mixed.
Baking
  1. Pour the mixture into a lined springform pan.
  2. Bake in the preheated oven for about 60 minutes, until the center has a slight wobble.
  3. Turn off the oven and crack the door to let it rest.
Chilling and Serving
  1. Chill the cheesecake completely in the refrigerator, preferably overnight.
  2. Before serving, top with chopped pistachios and fresh dill.
  3. Slice and serve.

Notes

For the best texture, ensure ingredients are at room temperature. Make ahead and add toppings just before serving to maintain freshness. Leftovers last for two to three days in the fridge.