Savory Greek Kalamata Cheesecake Appetizer (Print Version)

Savory Greek cheesecake with tangy Kalamata olives, creamy cheese, and fresh herbs for sharing at gatherings.

# 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, dried oregano, and ground black pepper.
03 - Press the breadcrumb mixture firmly into the bottom of the prepared springform pan to create an even crust layer.
04 - Bake the crust for 8 minutes until lightly golden. Remove from oven and allow to cool slightly.
05 - In a large mixing bowl, beat together softened cream cheese, ricotta cheese, and grated Parmesan until smooth and creamy.
06 - Add eggs one at a time to the cheese mixture, beating well after each addition to ensure proper incorporation.
07 - Stir in dried thyme, lemon zest, whole milk, chopped Kalamata olives, fresh chives, salt, and black pepper. Mix until fully combined.
08 - Pour the cheese filling over the cooled crust, smoothing the top surface with a rubber spatula.
09 - Bake for 25 to 28 minutes until the center is set but slightly wobbly when gently shaken.
10 - Remove from oven and cool to room temperature, then refrigerate for at least 2 hours before serving.
11 - Top with sliced Kalamata olives, fresh chopped parsley, and a drizzle of extra virgin olive oil. Slice into small wedges or squares for serving.

# Expert Suggestions:

01 -
  • It tastes like a Mediterranean vacation but uses ingredients you probably already have on hand.
  • The savory cheesecake format surprises guests every single time in the best way.
  • It holds up beautifully at room temperature so you can prep it early and relax before company arrives.
  • Leftovers (if there are any) make an incredible lunch spread on toast the next day.
02 -
  • Let the cream cheese come to full room temperature or you'll end up with lumps no amount of mixing will smooth out.
  • Do not overbake or the texture turns grainy instead of creamy, so pull it when the center still wobbles slightly.
  • Chilling for at least two hours is non-negotiable if you want clean slices that hold their shape on the plate.
03 -
  • Run your knife under hot water and wipe it dry between slices for the cleanest cuts.
  • Let the cheesecake sit at room temperature for 15 minutes before serving so the flavors open up and the texture softens just enough.
  • If the top cracks during baking, don't worry, the garnish will cover it and no one will ever know.
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