Savory Kalamata Olive Cheesecake Appetizer (Printable Version)

Greek-inspired savory cheesecake with Kalamata olives, cream cheese, ricotta, and fresh herbs on a crispy crust.

# Ingredient List:

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

# Expert Advice:

01 -
  • It flips the idea of cheesecake on its head and makes everyone do a double take when they taste it
  • The savory filling is luscious and tangy without being heavy, and the olive brine cuts through all that cream cheese richness
  • You can make it hours ahead and let it chill, which means zero last minute stress when guests arrive
02 -
  • Let the cream cheese come to full room temperature or you'll end up with a lumpy filling no amount of beating will fix
  • Don't skip the chilling time, warm cheesecake will fall apart when you try to slice it and the flavors need time to settle
  • Use a hot, dry knife to cut clean slices, wipe it between each cut and you'll get picture perfect wedges
03 -
  • Run a thin knife around the edge of the pan before releasing the springform ring to avoid tearing the sides
  • If you don't have a springform pan, use a regular cake pan lined with parchment and lift the whole thing out using the paper as handles
  • Taste your olives first because some brands are much saltier than others, and adjust the added salt accordingly
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