Pin it My neighbor showed up one evening with a wedge of something pale and studded with dark purple bits, insisting I try it before I asked what it was. One bite and I was completely caught off guard by how creamy, tangy, and herbaceous it tasted. She laughed at my expression and said it was a savory cheesecake, which I'd never even considered making. That little taste sent me straight into my kitchen the next afternoon, determined to figure out my own version with Kalamata olives and fresh herbs.
I brought this to a potluck once and watched people hover near the table, clearly curious but hesitant. Once the first person took a slice and nodded approvingly, the whole pan disappeared in minutes. Someone asked if I'd catered it, which made me laugh because I'd been rushing to smooth the top just an hour before. It became my go to whenever I wanted to bring something that felt special but didn't require me to stand over the stove all day.
Ingredients
- Plain breadcrumbs: These form a sturdy, lightly seasoned base that holds up under the creamy filling without getting soggy.
- Unsalted butter: Melted butter binds the crumbs together and adds a rich, toasty flavor to the crust.
- Dried oregano: A small amount brings an earthy, Mediterranean warmth that ties the whole dish together.
- Ground black pepper: Just a pinch adds subtle heat and depth without overwhelming the delicate flavors.
- Cream cheese: Softened cream cheese is the heart of the filling, giving it that signature smooth, tangy richness.
- Ricotta cheese: This lightens the texture and adds a mild creaminess that keeps the filling from feeling too heavy.
- Grated Parmesan cheese: A little Parmesan deepens the savory notes and adds a pleasant sharpness.
- Large eggs: Eggs bind everything and give the cheesecake its firm yet tender set once baked.
- Dried thyme: Thyme brings a gentle herbaceous flavor that pairs beautifully with the olives and lemon.
- Lemon zest: Freshly grated zest brightens the filling and cuts through the richness with a clean, citrusy lift.
- Whole milk: A splash of milk loosens the batter just enough to make it smooth and pourable.
- Pitted Kalamata olives: Chopped olives add bursts of briny, fruity flavor that make this cheesecake unforgettable.
- Fresh chives: Finely chopped chives contribute a mild onion flavor and flecks of green throughout the filling.
- Salt and black pepper: These season the filling and balance the tangy, creamy, and savory elements.
- Kalamata olives for garnish: Sliced olives on top signal what's inside and add a polished, appetizing look.
- Fresh parsley: Chopped parsley brings color and a fresh, grassy note to the finished dish.
- Extra virgin olive oil: A drizzle before serving adds a fruity richness and makes the whole thing glisten.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 325°F and lightly grease a 9 inch springform pan or line the bottom with parchment. This prevents sticking and makes removing slices so much easier later.
- Mix the Crust:
- Combine breadcrumbs, melted butter, oregano, and pepper in a small bowl until the mixture looks like wet sand. Press it firmly and evenly into the bottom of your prepared pan so it holds together during baking.
- Bake the Crust:
- Slide the pan into the oven for 8 minutes to set the crust and give it a light golden color. Let it cool slightly while you make the filling so the heat doesn't scramble the eggs.
- Beat the Cheeses:
- In a large bowl, beat the cream cheese, ricotta, and Parmesan together until the mixture is completely smooth and creamy. Add the eggs one at a time, beating well after each so the batter stays silky.
- Fold in Flavorings:
- Stir in the thyme, lemon zest, milk, chopped olives, chives, salt, and pepper until everything is evenly distributed. The batter should smell bright and savory at this point.
- Pour and Smooth:
- Pour the filling over the cooled crust and use a spatula to smooth the top into an even layer. Tap the pan gently on the counter to release any air bubbles hiding in the batter.
- Bake Until Set:
- Bake for 25 to 28 minutes, watching for the edges to firm up while the center still jiggles slightly when you shake the pan. It will continue setting as it cools, so don't overbake or it may crack.
- Cool and Chill:
- Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cool, cover and refrigerate for at least 2 hours so the flavors meld and the texture firms up.
- Garnish and Serve:
- Just before serving, scatter sliced olives and parsley over the top and drizzle with olive oil. Slice into small wedges or squares and serve with crackers or crostini.
Pin it One year I made this for a holiday gathering and my aunt, who usually sticks to sweets, kept coming back for more. She told me later it reminded her of something she'd had on a trip to Greece years ago, and seeing her face light up made the whole afternoon of prep worth it. Food has a way of unlocking memories like that, and I love when something I make can do that for someone.
Serving Suggestions
This cheesecake is at its best when served cold or at cool room temperature, sliced into thin wedges that show off the olive studded interior. I like to arrange the slices on a wooden board surrounded by crackers, crostini, or sliced baguette so people can help themselves. A few cherry tomatoes, cucumber slices, or marinated artichokes on the side add color and give guests more to nibble on. It's also lovely served alongside a simple arugula salad dressed with lemon and olive oil for a light lunch or starter course.
Storage and Make Ahead Tips
You can make this cheesecake up to two days ahead and keep it covered in the fridge, which actually improves the flavor as everything melds together. Once cooled and chilled, wrap the whole pan tightly in plastic wrap or transfer slices to an airtight container. It keeps well for up to four days, though it rarely lasts that long in my house. If you want to freeze it, wrap individual slices in parchment and then foil, and they'll keep for up to a month, just thaw in the fridge before serving.
Variations and Substitutions
If you want to switch things up, try stirring in chopped sun dried tomatoes or roasted red peppers for a sweeter, smokier note. You can swap the Kalamata olives for green olives if you prefer something milder and less fruity. For a gluten free version, just use gluten free breadcrumbs in the crust and everything else stays the same. Fresh dill or basil can replace the thyme and chives if you want a different herbal direction, and a little crumbled feta on top adds even more tangy, salty richness.
- Add a pinch of red pepper flakes to the filling if you like a subtle kick of heat.
- Use a mix of ricotta and goat cheese for a tangier, more complex flavor.
- Top with a thin layer of pesto before serving for an extra burst of basil and garlic.
Pin it This savory cheesecake has become one of those recipes I turn to when I want to impress without stress, and it never lets me down. I hope it surprises and delights everyone at your table the way it has at mine.
Recipe FAQ
- → Can I make this cheesecake ahead of time?
Yes, this savory cheesecake can be prepared up to 2 days in advance. Store it covered in the refrigerator and add the garnish just before serving for the freshest presentation.
- → What can I substitute for Kalamata olives?
You can use other brined olives such as Castelvetrano or Nicoise olives. Each variety will bring its own unique flavor profile to the dish.
- → How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and don't overbake. The center should still be slightly wobbly when you remove it from the oven. Cooling gradually also helps prevent cracking.
- → Can I freeze this appetizer?
While possible, freezing may affect the texture of the creamy filling. If you must freeze, wrap tightly and thaw overnight in the refrigerator before serving.
- → What's the best way to serve this cheesecake?
Slice into small wedges or squares and serve at room temperature with crispy crackers, toasted crostini, or fresh vegetables for a complete appetizer spread.
- → Can I add other ingredients to customize the flavor?
Absolutely! Sun-dried tomatoes, roasted red peppers, crumbled feta, or sautéed garlic make excellent additions that complement the Mediterranean flavor profile.