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Savoury cheesecake recipe

Savoury cheesecake recipe

84 ratings

Cheesecake, but not as you know it. This savoury twist on the classic has a gluten-free breadcrumb base, fragrant cream cheese filling and is topped with a vibrant medley of beets and shallots for a gorgeous free-from main. See method

  • Serves 10
  • 10 mins to prepare and 1 hr 35 mins to cook, plus cooling
  • 427 calories / serving
  • Vegetarian
  • Gluten-free


  • 400g pack shallots, peeled
  • 8 garlic cloves, peeled
  • 2 tbsp olive oil
  • 150g raw beetroot, trimmed but not peeled, and cut into 1cm wedges

For the base

  • 3 slices gluten-free sliced bread
  • 70g Tesco Plant Chef Alternative To Grated Hard Cheese
  • 70g unsalted butter, melted

For the filling

  • 300g full fat soft cheese
  • 300g feta
  • 250g tub lighter mascarpone
  • 4 eggs, beaten
  • 1 lemon, zested
  • 2 spring onions, finely chopped
  • 1 tbsp thyme leaves, plus a few extra thyme sprigs, to serve
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    34g 48%
  • Saturates

    19g 97%
  • Sugars

    4g 5%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 14.3g Protein 17.7g Fibre 0.5g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Grease and line the base of a 22cm springform cake tin.
  2. Toss the shallots and garlic with half the oil; season. In a different bowl, repeat with the beetroot and remaining oil.
  3. Transfer to a roasting dish, keeping the beetroot separate from the shallots and garlic. Cover with foil and bake for 40 mins, then remove the foil and bake for 10 mins, or until soft and golden. Leave to cool, then chill in the fridge.
  4. Blitz the bread to fine breadcrumbs in a food processor. In a bowl, combine the crumbs, hard cheese, melted butter and some black pepper. Press into the base of the tin. Bake for 15-20 mins, until golden.
  5. Blitz the filling ingredients in a food processor until smooth. Pour over the cooked base and return to the oven for 45-50 mins, until just set. Cover with foil if the top browns too quickly. Remove and cool, then cover and chill for 5 hrs, or overnight.
  6. When ready to serve, unmould the cheesecake from the tin, top with the roasted vegetables and garnish with a few extra sprigs of thyme.

Tip: If you can't find gluten-free breadcrumbs, simply blitz some gluten-free bread.

See more Gluten-Free recipes

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