It's believed the Greeks served cheesecake at the first Olympics, so why not rewrite history with a Greek cheesecake appetizer? Ingredients in this version "tame" the kalamata olives, so even if you shy away from kalamatas, you'll be glad you tried this one. For a milder flavor, use the more common black or green olives. —Theresa Kreyche, Tustin, California
Ingredients
- 1-1/4 cups seasoned bread crumbs
- 1/2 cup finely chopped pecans
- 1/3 cup butter, melted
- filling:
- 11 ounces cream cheese, softened
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/2 cup pitted kalamata olives, chopped
- 2 teaspoons minced fresh rosemary
- Optional: Halved pitted kalamata olives and fresh rosemary sprigs
Directions
- In a small bowl, combine bread crumbs and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12 minutes. Cool on a wire rack.
- In a large bowl, beat the cream cheese, sour cream, flour, salt and pepper until smooth. Add egg and egg yolk; beat on low speed just until combined. Fold in chopped olives and minced rosemary. Pour over crust. Return pan to baking sheet.
- Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edge of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
- Remove rim from pan. If desired, top cheesecake with halved olives and rosemary sprigs.
Loading Popular in the Community
