Greek Cheesecake Savoury

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A sensational appetizer for your next dinner party.

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Steps

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For crust , mix walnuts , zwieback , and butter.

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Press onto the bottom of a 9-inch springform pan.

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Preheat oven to 325f.

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For filling , in a large bowl beat feta and ricotta cheeses with an electric mixer on medium speed until well combined.

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Add eggs all at once , beating on low speed until just combined.

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Stir in sun-dried tomatoes , chopped olives , minced garlic , herbs , pepper , and salt with a spoon.

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Pour filling into the springform pan , and place on a larger shallow baking pan.

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Bake 45 to 50 minutes or until the center appears nearly set when shaken.

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Cool for 15 minutes on a wire rack.

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Run a spatula around inside of the pan.

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Cool for 30 minutes more.

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Remove side of pan.

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Cover and refrigerate at least 3 hours.

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At serving time , garnish cheesecake with fresh oregano.

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This can be made up to 3 days ahead of serving.

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Bring to room temperature.

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Cut into thin slices and serve alongside a leafy , green salad that has been dressed lightly with a vinaigrette.

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Ingredients

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ground walnuts, zwieback toast, butter, feta cheese, ricotta cheese, eggs, sun-dried tomato, kalamata olive, garlic cloves, dried basil, dried oregano, pepper, salt, fresh oregano