Greek Cheesecake (Savoury)

Recipe by evelynathens
READY IN: 1hr 15mins
SERVES: 18-20




  • 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.