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Parve
Easy
2-4 Servings
Allergens 
1 Hour
Diets
7 ounces (200 grams) cooked beetroot, such as Gefen Ready to Eat Beets, blended smooth (boiled or roasted)
7 ounces (200 grams) Ta’amti Feta Cheese, crumbled
3 and 1/2 ounces (100 grams) Greek yogurt or cream cheese
3 large eggs
1 tablespoon fresh lemon juice
zest of 1 lemon, finely grated
1 tablespoon fresh dill, chopped
a pinch of Gefen Black Pepper
salt, to taste
1/2 cup roasted pistachios, ground into fine crumbs
extra fresh dill, chopped
lemon zest
a drizzle of Gefen Olive Oil
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.
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