Velvety Savory Beetroot Cheesecake with Feta, Dill & Pistachio

Ingredients
Cheesecake Filling
2 cups cooked beetroot, peeled and pureed
10 oz cream cheese, softened
6 oz feta cheese, crumbled
2 large eggs, room temperature
1/2 cup sour cream
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh dill, finely chopped
2 tbsp olive oil
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
Optional Crust (Highly Recommended)
1 1/2 cups crushed savory crackers or graham crackers
5 tbsp melted butter
Topping
1/4 cup pistachios, roughly chopped
Fresh dill sprigs
Extra crumbled feta
Drizzle of olive oil or honey (optional)
Instructions
Prepare the Crust (Optional)
Preheat oven to 325°F (165°C).
Mix crushed crackers with melted butter.
Press firmly into the bottom of a greased 8-inch springform pan.
Bake for 10 minutes, then set aside to cool.
Make the Filling
In a large bowl, beat cream cheese until smooth.
Add beetroot puree and olive oil; mix until fully incorporated.
Blend in feta, sour cream, lemon juice, lemon zest, dill, salt, and pepper.
Add eggs one at a time, mixing gently after each to avoid over-beating.
Bake
Pour filling over cooled crust.
Smooth the top.
Bake for 45–55 minutes, until the center is just set with a slight wobble.
Turn off oven, crack the door open, and let cheesecake cool inside for 30 minutes.
Chill
Refrigerate for at least 4 hours (overnight is best) to fully set and develop flavor.
Garnish & Serve
Sprinkle with pistachios, extra feta, and fresh dill.
Finish with a light drizzle of olive oil or honey if desired.
Serving Suggestions
Serve chilled or slightly cool
Pair with arugula salad, flatbread, or toasted sourdough
Perfect for holidays, brunch tables, or elegant mezze spreads