Velvety Savory Beetroot Cheesecake with Feta, Dill & Pistachio

Instructions:
Step 1: Preheat the oven to 160°C (320°F). Line the base of a springform pan with parchment paper.

Step 2: In a bowl, mix the crushed biscuits with melted butter and press firmly into the base of the prepared pan. Sprinkle a layer of chopped pistachios over the base and chill in the fridge while preparing the filling.

Step 3: In a large mixing bowl, combine beetroot puree, cream cheese, feta, and Greek yogurt. Blend until smooth.

Step 4: Add the eggs, garlic, dill, lemon zest, lemon juice, salt, and pepper. Mix until fully incorporated.

Step 5: Pour the beetroot filling over the chilled crust. Smooth the top with a spatula.

Step 6: Bake for 45–50 minutes, or until the center is just set. Allow to cool completely, then refrigerate for at least 4 hours or overnight.

Step 7: Before serving, garnish with extra dill, chopped pistachios, and an optional drizzle of olive oil or lemon zest.

Storage Information:
Store the cheesecake covered in the refrigerator for up to 3 days. It’s best served chilled, and flavors develop even more after a day. Not suitable for freezing due to the texture of the beetroot and dairy filling.