Greek Cheesecake (Savoury)

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.