Savory Greek Kalamata Olive Cheesecake (Printable)

Greek-inspired savory cheesecake with Kalamata olives, creamy cheese blend, and fresh herbs for your next gathering.

# What You 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

# 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. Mix until evenly moistened.
03 - Press crust mixture firmly into the bottom of the prepared pan. Bake for 8 minutes until lightly set. Remove 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, beating well after each addition.
05 - Fold in thyme, lemon zest, milk, chopped olives, chives, salt, and pepper. Mix until fully incorporated.
06 - Pour filling over cooled crust and smooth the top. Bake for 25 to 28 minutes until the center is set but slightly jiggly.
07 - Remove from oven and cool to room temperature. Refrigerate for at least 2 hours before serving.
08 - Top with sliced olives, fresh parsley, and a drizzle of olive oil. Slice into small wedges or squares and serve.

# Expert Advice:

01 -
  • It looks impressive but comes together faster than most dips you'd stress over.
  • The mix of creamy, salty, and herby hits every craving at once without feeling heavy.
  • Leftovers keep beautifully in the fridge and somehow taste even better the next day.
02 -
  • Softening the cream cheese completely is non-negotiable or you'll end up with lumps no amount of beating will fix.
  • Don't overbake or the filling will crack and dry out, that slight wobble in the center is your friend.
  • Letting it chill for the full 2 hours makes slicing so much easier and the flavors meld beautifully.
03 -
  • Run your knife under hot water and wipe it dry between slices for the cleanest cuts.
  • Let the cheesecake sit at room temperature for 10 minutes before serving so the flavors open up.
  • If the top cracks a little, don't panic, the garnish will cover it and it still tastes amazing.
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