Savory Kalamata Olive Cheesecake (Printable)

Savory Greek cheesecake with Kalamata olives, creamy cheese blend, and fresh herbs—ideal for entertaining.

# 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

# How-To Steps:

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.
03 - Transfer breadcrumb mixture to prepared pan and press firmly into the bottom to form an even layer.
04 - Bake crust for 8 minutes until lightly golden. Remove from oven and allow to cool slightly.
05 - In a large bowl, beat softened cream cheese, ricotta, and Parmesan until smooth and creamy.
06 - Add eggs one at a time to the cheese mixture, beating well after each addition to ensure thorough incorporation.
07 - Stir in dried thyme, lemon zest, whole milk, chopped Kalamata olives, fresh chives, salt, and black pepper until fully combined.
08 - Pour the filling over the cooled crust and smooth the top with a spatula for even distribution.
09 - Bake for 25-28 minutes until the center is set but still slightly wobbly when gently shaken.
10 - Remove from oven and cool to room temperature. 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.

# Top Tips:

01 -
  • It tastes like vacation in Greece but uses ingredients you can find at any grocery store.
  • People always assume it took hours, but it comes together faster than most dips.
  • The savory cheesecake format makes it feel fancy without any tricky techniques.
  • Leftovers keep beautifully in the fridge and taste even better the next day.
02 -
  • Make sure your cream cheese is fully softened before you start, or you'll end up with lumps no amount of mixing can fix.
  • Don't overbake the cheesecake or it will crack and dry out, a slight wobble in the center is exactly what you want.
  • Let it chill the full 2 hours, cutting it too early makes the slices messy and the filling won't hold its shape.
03 -
  • Use a hot, dry knife to slice the cheesecake cleanly, wiping it between cuts for neat edges.
  • If you want a gluten-free version, swap regular breadcrumbs for gluten-free ones without changing anything else.
  • A little extra lemon zest on top just before serving adds a pop of color and a fresh citrus aroma.
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