Save My neighbor brought this to a summer patio party three years ago, and I stood by the table eating slice after slice until I finally asked for the recipe. The salty bite of Kalamata olives against creamy cheese was so unexpected, I couldn't stop thinking about it for weeks. I'd never considered a savory cheesecake before that night, but now it's one of my favorite things to serve when I want to impress without looking like I tried too hard. It disappears faster than any cheese board I've ever put out.
The first time I baked this for a dinner party, I panicked because the center jiggled when I pulled it from the oven. I almost kept it in longer, but I remembered cheesecakes set as they cool, so I trusted the process. When I unmolded it two hours later, it was perfect: firm enough to slice, soft enough to melt on the tongue. Everyone asked if I'd ordered it from a caterer, and I just smiled.
Ingredients
- Plain breadcrumbs: These form a savory, sturdy base that holds up under the creamy filling without getting soggy.
- Unsalted butter, melted: Binds the crust together and adds a rich, buttery flavor that balances the tangy olives.
- Dried oregano: A whisper of Mediterranean warmth in the crust that hints at what's coming.
- Ground black pepper: Just enough to add a subtle kick without overwhelming the delicate cheese.
- Cream cheese, softened: The creamy backbone of the filling, make sure it's truly soft or you'll get lumps.
- Ricotta cheese: Lightens the texture and adds a gentle, milky sweetness that mellows the salty olives.
- Grated Parmesan cheese: Brings a nutty, sharp depth that makes the whole thing taste more complex.
- Large eggs: They set the filling and give it that classic cheesecake structure.
- Dried thyme: Earthy and aromatic, it plays beautifully with lemon and olives.
- Lemon zest: Brightens everything and cuts through the richness with a fresh, citrusy note.
- Whole milk: Loosens the batter just enough to make it pourable and silky.
- Pitted Kalamata olives, chopped: The star ingredient, briny and bold, they give this cheesecake its unforgettable character.
- Fresh chives, finely chopped: Add a mild onion flavor and flecks of green that look as good as they taste.
- Salt: Use sparingly since the olives and Parmesan are already salty.
- Black pepper: A little more in the filling adds warmth and complexity.
- Kalamata olives, sliced: For garnish, they signal what's inside and make the top look polished.
- Fresh parsley, chopped: A fresh, herbal finish that brightens the presentation.
- Extra virgin olive oil: A glossy drizzle that ties the whole Mediterranean vibe together.
Instructions
- Preheat and Prep:
- Set your oven to 325°F and lightly grease a 9 inch springform pan or line it with parchment. This step makes unmolding so much easier later.
- Make the Crust:
- Combine breadcrumbs, melted butter, oregano, and pepper in a small bowl, then press the mixture firmly into the bottom of the pan. It should feel compact and even.
- Bake the Crust:
- Slide it into the oven for 8 minutes, just until it smells toasty and feels set. Let it cool while you make the filling.
- Beat the Cheeses:
- In a large bowl, beat cream cheese, ricotta, and Parmesan until smooth and fluffy. Add the eggs one at a time, mixing well after each so the batter stays silky.
- Add Flavors:
- Stir in thyme, lemon zest, milk, chopped olives, chives, salt, and pepper until everything is evenly distributed. The batter should smell bright and savory.
- Assemble and Bake:
- Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 25 to 28 minutes, until the center is set but still has a slight wobble.
- Cool and Chill:
- Let the cheesecake cool to room temperature on the counter, then cover and refrigerate for at least 2 hours. Patience here is everything.
- Garnish and Serve:
- Before serving, top with sliced olives, fresh parsley, and a drizzle of olive oil. Slice into small wedges or squares and watch them disappear.
Save I once served this at a book club meeting where half the group claimed they didn't like olives. By the end of the night, the pan was empty and two people had texted me for the recipe. It turns out that olives baked into creamy cheese with lemon and herbs taste completely different than olives straight from the jar. That night taught me never to assume what people will or won't love.
Storing and Make Ahead Tips
This cheesecake keeps beautifully in the fridge for up to three days, covered tightly with plastic wrap. I actually think it tastes better on day two, after the flavors have had time to meld together. You can bake it in the morning and serve it that evening, or even the night before a party. Just wait to add the garnish until right before serving so the parsley stays bright and the olive oil looks fresh.
Serving Suggestions
I like to set this out with a pile of crisp crackers, toasted baguette slices, or even cucumber rounds for a lighter option. It also pairs beautifully with a chilled white wine or a bright, herbaceous cocktail. Sometimes I serve it alongside a simple arugula salad dressed with lemon and olive oil, and it feels like a complete meal. The key is to keep the accompaniments simple so the cheesecake stays the star.
Customizing Your Cheesecake
Once you've made this a few times, it's fun to play around with the mix ins. I've folded in sun dried tomatoes, roasted red peppers, and even crumbled feta for a different twist. You can swap the thyme for rosemary or basil depending on what you have on hand. Just keep the base ratios the same and don't go overboard with wet ingredients, or the texture will suffer.
- Try adding a handful of toasted pine nuts for crunch and richness.
- Swap Kalamata olives for green olives if you prefer a milder, less briny flavor.
- For a gluten free version, use gluten free breadcrumbs in the crust without changing anything else.
Save This savory cheesecake has become one of those recipes I make without thinking, the kind that feels like a small celebration every time it comes out of the oven. I hope it brings as much joy to your table as it has to mine.
Recipe FAQs
- → Can I make this savory cheesecake ahead of time?
Yes, this appetizer is ideal for advance preparation. You can make it up to 2 days ahead and store it covered in the refrigerator. Add the garnish just before serving for the freshest presentation.
- → What can I substitute for Kalamata olives?
You can use other Mediterranean olives like Castelvetrano or Niçoise olives. For a milder flavor, try green olives or even sun-dried tomatoes as an alternative ingredient.
- → How do I prevent cracks in the cheesecake?
Avoid overmixing the filling and don't overbake. The center should still be slightly wobbly when removed from the oven. Cooling gradually at room temperature before refrigerating also helps prevent cracking.
- → What should I serve with this appetizer?
Serve with crisp crackers, crostini, pita chips, or fresh vegetable crudités. It also pairs beautifully with a crisp white wine or sparkling water with lemon.
- → Can I freeze this savory cheesecake?
Yes, you can freeze it for up to 1 month. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving and add fresh garnishes.
- → How do I make this gluten-free?
Simply substitute the plain breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. The rest of the ingredients are naturally gluten-free.