Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a six-inch springform pan and line the bottom with parchment paper.

In a blender, combine the beetroot purée, feta, Greek yogurt (or cream cheese), eggs, lemon juice, lemon zest, dill, black pepper, and salt (if needed). Blend until smooth.

Pour the mixture into the prepared springform pan and smooth the top. Bake for 30-35 minutes until the edges are set, but the center is still slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool.

Chill the cheesecake.