Savory Greek cheesecake with Kalamata olives, cream cheese, ricotta, and fresh herbs on a seasoned breadcrumb crust.
# What You Need:
→ Crust
01 - 1 cup plain breadcrumbs
02 - 1/4 cup unsalted butter, melted
03 - 1/4 teaspoon dried oregano
04 - 1/8 teaspoon ground black pepper
→ Cheesecake Filling
05 - 12 ounces cream cheese, softened
06 - 1/2 cup ricotta cheese
07 - 1/4 cup grated Parmesan cheese
08 - 2 large eggs
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon lemon zest
11 - 1/4 cup whole milk
12 - 1/3 cup pitted Kalamata olives, chopped
13 - 2 tablespoons fresh chives, finely chopped
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Garnish
16 - 2 tablespoons Kalamata olives, sliced
17 - 1 tablespoon fresh parsley, chopped
18 - Extra virgin olive oil for drizzling
# Directions:
01 - Preheat oven to 325°F. Lightly grease a 9-inch springform pan or line with parchment paper.
02 - In a small bowl, combine breadcrumbs, melted butter, oregano, and pepper. Mix thoroughly until even texture is achieved.
03 - Transfer breadcrumb mixture to prepared pan and press firmly and evenly into the bottom layer.
04 - Bake crust for 8 minutes until lightly set. Remove from oven and allow to cool slightly.
05 - In a large bowl, beat together cream cheese, ricotta, and Parmesan until smooth and creamy. Add eggs one at a time, beating well after each addition.
06 - Fold in thyme, lemon zest, milk, chopped Kalamata olives, chives, salt, and black pepper. Stir until fully combined.
07 - Pour filling mixture over cooled crust. Smooth the top surface with a rubber spatula.
08 - Bake for 25 to 28 minutes until center is set but retains slight movement when gently jiggled.
09 - Remove from oven and cool to room temperature. Refrigerate for minimum 2 hours before serving.
10 - Top with sliced olives, fresh parsley, and drizzle of extra virgin olive oil. Slice into small wedges or squares for serving.
