Save The first time I served this at a dinner party, my friend Maria actually stopped mid-conversation, fork hovering in the air, and asked what on earth she was eating. That purple-speckled slice of creamy goodness had completely upended her expectations of what cheesecake could be.
I stumbled across this concept while experimenting with leftover olives from a Greek salad experiment. My husband walked into the kitchen, saw the purple flecks in the batter, and gave me that skeptical look he reserves for my wilder culinary ideas. But when we tasted it warm from the oven, we both just stood there at the counter, eating slice after slice.
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Ingredients
- Plain breadcrumbs: They create a sturdy foundation that holds up beautifully to the creamy filling
- Unsalted butter: Melt it completely so every crumb gets coated evenly
- Dried oregano: That classic Greek note that ties everything together
- Ground black pepper: Just a hint of warmth to balance the richness
- Cream cheese: Make sure it is properly softened or you will end up with lumps
- Ricotta cheese: Adds a lovely lightness that keeps the filling from being too dense
- Grated Parmesan: Brings a salty depth that makes the whole thing feel more sophisticated
- Eggs: Room temperature eggs incorporate much more smoothly
- Dried thyme: Earthy and subtle, it complements the olives without overpowering them
- Lemon zest: Brightens everything and cuts through the cheese
- Whole milk: Helps create that silky smooth texture we are after
- Kalamata olives: These are the star so do not skimp on quality
- Fresh chives: Their mild onion flavor works perfectly here
- Salt and pepper: Taste the batter before adding since the olives and Parmesan are already salty
- Extra garnish olives and parsley: Makes it look as good as it tastes
- Extra virgin olive oil: A final drizzle adds such a luxurious finish
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Instructions
- Get your oven ready:
- Preheat to 325 degrees and grease a 9 inch springform pan
- Build the crust foundation:
- Mix breadcrumbs with melted butter, oregano, and pepper until evenly combined
- Press and bake:
- Press the mixture firmly into your pan and bake for 8 minutes
- Start the creamy base:
- Beat cream cheese, ricotta, and Parmesan until completely smooth
- Add the eggs:
- Drop them in one at a time, mixing well after each addition
- Build the flavors:
- Fold in thyme, lemon zest, milk, chopped olives, chives, salt, and pepper
- Assemble:
- Pour the filling over your cooled crust and smooth the top
- Bake until set:
- 25 to 28 minutes should do it, the center should still have a slight wobble
- The waiting game:
- Cool completely then refrigerate for at least 2 hours
- Finish with flair:
- Top with sliced olives, parsley, and that final olive oil drizzle before serving
Save Last summer I made this for a rooftop gathering with friends. Someone brought homemade crackers and suddenly this appetizer became the main event, with people hovering around the platter long after the actual dinner was served.
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Make It Your Own
Sun-dried tomatoes add a lovely sweetness that plays beautifully with the salty olives. Sometimes I will swap in fresh basil instead of chives when I want something more summery.
Serving Suggestions
This shines brightest when served with something crisp and neutral. I have found that plain crostini or even simple crackers let the flavors take center stage without competing.
Storage Tips
The cheesecake actually develops more flavor after sitting overnight, which is perfect for make-ahead entertaining. Wrap it tightly and it will keep for up to three days in the refrigerator.
- Bring to room temperature 30 minutes before serving
- The crust softens slightly after day two but still tastes wonderful
- Freeze individual portions for quick appetizer emergencies
Save There is something deeply satisfying about serving something that surprises and delights people. This cheesecake has become my go-to for moments when I want to make food feel like an adventure.
Recipe Questions & Answers
- → What are the key ingredients in this savory cheesecake?
The main components include a breadcrumb crust, a creamy filling made with cream cheese, ricotta, and Parmesan, along with tangy Kalamata olives, fresh chives, and aromatic herbs like thyme and oregano.
- → Can this dish be prepared for special diets?
Yes, it is naturally vegetarian. For a gluten-free option, simply substitute regular breadcrumbs with a gluten-free variety for the crust.
- → What are the best ways to serve this appetizer?
This is best served chilled, cut into small wedges or squares. It pairs wonderfully with crisp crackers, crostini, or even thinly sliced cucumber for a lighter option.
- → Are there any ingredient variations I can try?
Absolutely! Consider adding sun-dried tomatoes, roasted red peppers, or even a different type of olive to the filling for a unique flavor profile. Adjust herbs to your preference.
- → How long does this savory cheesecake need to chill before serving?
After baking and cooling to room temperature, it's crucial to refrigerate the cheesecake for at least 2 hours. This allows it to set properly, ensuring clean slices and optimal texture.
