This vibrant and creamy savory cheesecake is a showstopper that blends the earthy sweetness of beetroot with the tangy saltiness of feta cheese. Enhanced with fresh dill and a pistachio-studded crust, it makes for a stunning appetizer or unique addition to your brunch or dinner table.
Ingredients:
150g digestive biscuits or whole grain crackers, crushed
75g unsalted butter, melted
300g cooked beetroot, pureed
200g cream cheese
150g feta cheese, crumbled
100g Greek yogurt
2 eggs
1 garlic clove, minced
1 tbsp fresh dill, finely chopped (plus more for garnish)
1 tsp lemon zest
1 tbsp lemon juice
Salt and pepper, to taste
50g shelled pistachios, chopped (plus extra for garnish)
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