Save My neighbor brought this to a summer potluck, and I thought she was joking when she called it cheesecake. One bite later, I was scribbling down her number so I could beg for the recipe. The briny olives against that creamy filling were so unexpected, I went back three times before anyone noticed. It's become my go-to whenever I need to impress without spending all day in the kitchen.
I made this for a book club meeting last fall, and the host kept sneaking back to the kitchen for another sliver. She later confessed she'd never liked olives until that night. Now she texts me every few months asking if I'm bringing the olive thing to the next gathering.
Ingredients
- Plain breadcrumbs: They give the crust just enough structure without competing with the filling, and I've learned to press them down hard or they crumble when you slice.
- Unsalted butter: Melted butter binds the crumbs beautifully, and using unsalted lets you control the salt since the olives and cheese bring plenty.
- Dried oregano: A tiny pinch in the crust hints at the Greek theme without overwhelming anything.
- Cream cheese: This is the base that makes it creamy and rich, so make sure it's fully softened or you'll end up with lumps no amount of mixing will fix.
- Ricotta cheese: It lightens the texture and adds a subtle sweetness that balances the olives perfectly.
- Parmesan cheese: Grated fine, it gives a savory depth that makes this taste more sophisticated than the effort required.
- Eggs: They set the filling into that sliceable, silky texture, so don't skip letting them come to room temperature first.
- Dried thyme: It whispers herbaceousness without shouting, and I've found it pairs with lemon better than any other dried herb.
- Lemon zest: Fresh zest wakes up the whole filling and cuts through the richness in the best way.
- Whole milk: Just enough to loosen the batter so it pours smoothly and bakes evenly.
- Kalamata olives: The star of the show, briny and bold, and chopping them small means every bite gets a little hit of flavor.
- Fresh chives: They add a mild oniony brightness that feels right at home with the Mediterranean vibe.
- Extra virgin olive oil: A drizzle at the end makes it glisten and ties all the flavors together with a fruity finish.
Instructions
- Get the oven ready:
- Preheat to 325°F and grease your springform pan well, or line it with parchment so you can lift the whole thing out without a fight later.
- Build the crust:
- Mix breadcrumbs, melted butter, oregano, and pepper in a bowl, then press the mixture firmly into the bottom of the pan like you're packing sand at the beach. Bake it for 8 minutes until it smells toasty, then let it cool while you make the filling.
- Whip the cheese base:
- Beat the cream cheese, ricotta, and Parmesan together until the mixture is completely smooth and no lumps remain. Add the eggs one at a time, mixing gently after each so they incorporate without too much air.
- Fold in the flavors:
- Stir in thyme, lemon zest, milk, chopped olives, chives, salt, and pepper until everything is evenly distributed and the batter smells bright and savory.
- Assemble and bake:
- Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 25 to 28 minutes until the center barely jiggles when you nudge the pan.
- Cool completely:
- Let it sit at room temperature until it's no longer warm, then cover and refrigerate for at least 2 hours so it firms up enough to slice cleanly.
- Garnish and serve:
- Right before serving, scatter sliced olives and parsley on top and drizzle with olive oil. Cut into small wedges or squares and watch them vanish.
Save The first time I served this, my friend who hates olives ate two pieces before I told her what was in it. She glared at me, then laughed and grabbed a third. It's the kind of dish that changes minds and starts conversations.
Make It Your Own
I've tucked sun-dried tomatoes and roasted red peppers into the filling when I had them on hand, and both added a sweet, smoky layer that worked beautifully. You can also swap the chives for fresh basil or dill if that's what's growing in your garden. Just keep the olive-to-cheese ratio steady so the flavors stay balanced.
Serving Suggestions
I like to set this out with a pile of crisp crackers or toasted baguette slices, and it works just as well as a starter or part of a larger spread. Once, I served it alongside a simple arugula salad dressed with lemon and olive oil, and the peppery greens were the perfect contrast. It's also fantastic at room temperature, so you don't have to stress about timing if you're hosting.
Storage and Timing
This keeps in the fridge for up to three days, covered tightly, and I've found the flavors actually deepen overnight. You can make it a day ahead and just garnish right before guests arrive, which takes all the pressure off. If you need to transport it, leave it in the pan and garnish at your destination so it travels without shifting.
- Let it come to room temperature for about 20 minutes before serving for the creamiest texture.
- Use a hot, dry knife to slice clean wedges without dragging the filling.
- Leftovers make an excellent midnight snack straight from the fridge with a fork.
Save This savory cheesecake has earned a permanent spot in my entertaining lineup because it never fails to surprise and delight. I hope it becomes one of your favorites too.
Recipe Q&A
- → Can I make this savory cheesecake ahead of time?
Yes, this appetizer is perfect for advance preparation. Make it up to 2 days ahead and store covered in the refrigerator. Add the garnish just before serving for the freshest presentation.
- → What can I serve with this Kalamata cheesecake?
Serve with crisp crackers, toasted crostini, pita chips, or fresh vegetable crudités. The savory flavors pair beautifully with crusty bread and complement a Mediterranean appetizer spread.
- → Can I use a different type of olive?
While Kalamata olives provide authentic Greek flavor, you can substitute with other briny olives like Castelvetrano or Niçoise. Avoid bland canned black olives as they lack the tangy punch this dish needs.
- → How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and don't overbake—the center should be slightly wobbly when removed from the oven. Cooling gradually at room temperature before refrigerating also helps prevent cracking.
- → Is this suitable for a gluten-free diet?
Yes, simply substitute gluten-free breadcrumbs for the regular breadcrumbs in the crust. The rest of the ingredients are naturally gluten-free, making this an easy adaptation.
- → How should I store leftovers?
Store covered in the refrigerator for up to 4 days. The flavors actually deepen after a day or two. Bring to room temperature 15 minutes before serving for the best texture and flavor.