Kalamata Olive Savory Cheesecake Appetizer (Print Version)

Tangy Kalamata olives meet creamy cheese and herbs in this Greek-inspired savory cheesecake appetizer.

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

# Expert Tips:

01 -
  • It catches everyone off guard in the best way, savory instead of sweet but still luxurious and creamy.
  • You can make it hours ahead and let it chill, which means less stress when guests arrive.
  • The briny olives and fresh herbs make it feel fancy without any complicated techniques.
  • It slices beautifully and looks elegant on any table, even a casual one.
02 -
  • Don't overbake it, the center should still jiggle slightly when you remove it from the oven or it will turn dry and crumbly.
  • Let the cream cheese sit out for at least 30 minutes before mixing, cold cream cheese will give you lumps no matter how long you beat it.
  • Use a sharp knife dipped in hot water and wiped clean between slices for perfect, clean cuts.
03 -
  • Run a thin knife around the edge of the pan before releasing the springform, it prevents cracks and keeps the sides smooth.
  • If you don't have a springform pan, you can bake this in a regular pie dish and serve it straight from the pan, it will taste just as good.
  • Let the cheesecake come to room temperature for about 15 minutes before serving, the flavors open up and the texture becomes even creamier.
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