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Savory cheesecake with Beemster Medium

Serves 10-12. Prep: 25 minutes + Wait time: 5 hours


  • 350 g mixed oats with raisins
  • 250 g Beemster Medium
  • 250 g ricotta cheese
  • 200 g cream cheese
  • 50 g flour
  • 4 eggs
  • 2 tsp onion powder
  • 15 g flat-leaf parsley
  • 200 g cooked baby beets
  • 100 g white grapes
  • 100 g walnuts
  • 10 g garden cress

Kitchen supplies

  • Food processor
  • Spring form (Ø 24 cm)
  • Baking paper


  1. Preheat the oven to 150 ° C. Put the oats in the food processor and grind until it sticks together, this takes 2-3 min. Line the bottom of the spring form with baking paper, cover the edges and then clamp it with the edge of the spring form. Spread the oat dough in an even layer on the bottom.
  2. Grate the cheese finely (using the food processor if necessary) and place in a large bowl, together with the ricotta cheese, cream cheese, flour, eggs and onion powder. Mix with a mixer until smooth. Finely chop the parsley and add. Pour the mixture into the spring form. Bake the cheesecake in the middle of the oven for 1 hour and 15 minutes. Turn off the oven and let the cake cool in the oven, this takes about 4 hours.
  3. Cut the beetroot in half and put it with the white grapes and walnuts on the cheesecake. Garnish the cheesecake with the garden cress and serve.