Kalamata Cheesecake Appetizer (Printer view)

Savory Greek cheesecake with Kalamata olives, creamy cheese, and fresh herbs—ideal for sharing at parties.

# What You'll 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. Press mixture firmly into the bottom of the prepared pan.
03 - Bake for 8 minutes until lightly golden. Remove from oven and allow to cool slightly.
04 - In a large bowl, beat cream cheese, ricotta, and Parmesan until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition.
05 - Stir thyme, lemon zest, milk, chopped olives, chives, salt, and pepper into the cheese mixture. Mix until fully incorporated.
06 - Pour filling mixture over the cooled crust, smoothing the top surface evenly.
07 - Bake for 25 to 28 minutes until the center is set but retains slight wobble when gently shaken.
08 - Remove from oven and cool to room temperature. Transfer to refrigerator and chill for at least 2 hours before serving.
09 - Before serving, garnish with sliced olives, fresh parsley, and a drizzle of extra virgin olive oil. Slice into small wedges or squares.

# Expert Suggestions:

01 -
  • It catches everyone off guard in the best way, sweet expectations meeting salty, herby reality.
  • The creamy filling balances the briny olives so well that even olive skeptics come back for seconds.
  • It slices beautifully and holds its shape on a platter, making you look like you planned everything perfectly.
02 -
  • Do not skip cooling the crust before adding the filling, or the eggs will start cooking on contact and create a weird texture.
  • Softening the cream cheese completely is non-negotiable, cold cream cheese will leave lumps no amount of mixing can fix.
  • The cheesecake will firm up significantly in the fridge, so do not worry if it seems a little soft right out of the oven.
03 -
  • Run your knife under hot water and wipe it dry between slices for clean, professional looking wedges.
  • Let the cheesecake sit at room temperature for 10 minutes before serving so the flavors open up and the texture softens just slightly.
  • If you do not have a springform pan, use a regular cake pan lined with parchment and lift the whole thing out using the paper as handles.
Go back