Savory Kalamata Cheesecake Appetizer (Print Version)

Savory Greek cheesecake with Kalamata olives, cream cheese, and fresh herbs—perfect for entertaining guests.

# 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 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

# 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, mix breadcrumbs, melted butter, oregano, and pepper until evenly combined.
03 - Press the breadcrumb mixture firmly and evenly into the bottom of the prepared pan.
04 - Bake the crust for 8 minutes until lightly golden. Remove from oven and allow to cool slightly.
05 - In a large bowl, beat cream cheese, ricotta, and Parmesan until smooth and fully incorporated.
06 - Add eggs one at a time to the cheese mixture, beating well after each addition to ensure proper emulsification.
07 - Stir in thyme, lemon zest, milk, chopped olives, chives, salt, and pepper. Mix until fully combined and smooth.
08 - Pour the filling over the cooled crust, smoothing the top with a spatula for even distribution.
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 cool to room temperature, then refrigerate for at least 2 hours before serving.
11 - Garnish with sliced olives, fresh parsley, and a drizzle of extra virgin olive oil. Slice into small wedges or squares.

# Expert Tips:

01 -
  • It surprises everyone who tries it, in the best possible way.
  • The creamy, tangy filling pairs perfectly with the herbed crust.
  • It looks impressive but comes together with basic ingredients.
  • Leftovers taste even better the next day, cold from the fridge.
02 -
  • Do not skip softening the cream cheese fully or you will fight lumps the whole way through.
  • Let the crust cool before adding the filling, or it may crack from the temperature shock.
  • The cheesecake will look slightly wobbly in the center when done, it will set as it cools.
  • Chilling for at least 2 hours is not optional, it needs that time to firm up properly.
03 -
  • Use a hot, dry knife to slice clean wedges, wipe it between cuts for the neatest presentation.
  • If you want a firmer crust, bake it for an extra 2 minutes before adding the filling.
  • Taste your olives first, some brands are saltier than others and you may need to adjust the salt in the filling.
  • Room temperature eggs mix more smoothly and help prevent curdling in the batter.
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