Greek Kalamata Olive Savory Cheesecake (Printer Friendly)

Greek-inspired savory cheesecake with Kalamata olives, creamy cheese, and fresh herbs for elegant entertaining.

# 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

# How to Make It:

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 black pepper until evenly moistened.
03 - Press the breadcrumb mixture firmly and evenly into the bottom of the prepared springform pan.
04 - Bake the crust for 8 minutes until lightly set. Remove from oven and allow to cool slightly.
05 - In a large mixing bowl, beat cream cheese, ricotta, and Parmesan cheese until smooth and creamy using an electric mixer.
06 - Add eggs one at a time to the cheese mixture, beating well after each addition to ensure proper incorporation.
07 - Fold in thyme, lemon zest, milk, chopped olives, chives, salt, and pepper until fully combined and evenly distributed.
08 - Pour the filling mixture over the cooled crust, using a spatula to smooth the top surface evenly.
09 - Bake for 25 to 28 minutes until the center is set but retains a slight wobble when gently shaken.
10 - Remove from oven and allow to cool to room temperature. Transfer to refrigerator and chill for at least 2 hours before serving.
11 - Top with sliced Kalamata olives, fresh parsley, and a drizzle of extra virgin olive oil. Slice into small wedges or squares and serve.

# Expert Tips:

01 -
  • It surprises everyone who thinks cheesecake can only be sweet, and the look on their faces is priceless.
  • The creamy, tangy filling with briny olives and lemon zest feels fancy but comes together in under an hour.
  • It holds up beautifully in the fridge, so you can make it the day before and actually enjoy your own party.
  • Every slice feels like a little bite of the Mediterranean, even in the middle of winter.
02 -
  • Don't skip softening the cream cheese, or you'll end up with lumps no amount of mixing will fix.
  • Let the cheesecake cool completely before refrigerating, or condensation will form and make the top watery.
  • Use a hot, dry knife to slice it cleanly, wiping the blade between cuts for picture-perfect wedges.
03 -
  • Run a thin knife around the edge of the cheesecake before releasing the springform, and you'll avoid any cracks or sticking.
  • If the top starts to brown too much during baking, tent it loosely with foil for the last few minutes.
  • Serve it at cool room temperature rather than fridge-cold so the flavors really shine and the texture feels creamy, not firm.
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