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Ottolenghi_Baked blue cheesecake with pickled beets and honey

Recipes

Ottolenghi's baked blue cheesecake with pickled beets and honey

The pickled beets need to be made the day before. They keep for a few weeks in the fridge, so can be made well ahead of time. You’ll make more than you need for this recipe, so keep any leftovers in the fridge to spoon alongside grilled fish or cheese. If you are short on time or just looking for a shortcut, dicing some ready-pickled beets is a perfectly good substitute.