Greek Cheesecake (Savoury)
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
18
ingredients
-
Crust
- 236.59 ml ground walnuts, toasted
- 118.29 ml finely crushed Zwieback toast
- 29.58 ml butter, melted
-
Filling
- 170.09 g finely crumbled feta cheese
- 453.59 g ricotta cheese
- 4 large eggs
- 236.59 ml finely chopped sun-dried tomato (make sure they're plump and yummy)
- 236.59 ml kalamata olive, pitted and finely chopped
- 4 garlic cloves, very finely minced
- 4.92 ml dried basil, crumbled
- 4.92 ml dried oregano, crumbled
- 2.46 ml pepper
- 0.61 ml salt
-
Garnish
- 3-4 sprig fresh oregano
directions
- For crust, mix walnuts, zwieback, and butter.
- Press onto the bottom of a 9-inch springform pan.
- Preheat oven to 325°F.
- For filling, in a large bowl beat feta and ricotta cheeses with an electric mixer on medium speed until well combined.
- Add eggs all at once, beating on low speed until just combined.
- Stir in sun-dried tomatoes, chopped olives, minced garlic, herbs, pepper, and salt with a spoon.
- Pour filling into the springform pan, and place on a larger shallow baking pan.
- Bake 45 to 50 minutes or until the center appears nearly set when shaken.
- Cool for 15 minutes on a wire rack.
- Run a spatula around inside of the pan.
- Cool for 30 minutes more.
- Remove side of pan.
- Cover and refrigerate at least 3 hours.
- At serving time, garnish cheesecake with fresh oregano.
- This can be made up to 3 days ahead of serving.
- Bring to room temperature (or close to it).
- Cut into thin slices and serve alongside a leafy, green salad (various baby lettuces would be good) that has been dressed lightly with a vinaigrette.
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RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.