Greek Cheesecake (savoury)

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 18
• 1 cup ground walnuts, toasted
• 1/2 cup finely crushed zwieback toast
• 2 tablespoons butter, melted
• 6 ounces finely crumbled feta cheese
• 1 lb ricotta cheese
• 4 large eggs
• 1 cup finely chopped sun-dried tomato (make sure they're plump and yummy)
• 1 cup kalamata olive, pitted and finely chopped
• 4 garlic cloves, very finely minced
• 1 teaspoon dried basil, crumbled
• 1 teaspoon dried oregano, crumbled
• 1/2 teaspoon pepper
• 1/8 teaspoon salt
• 3 -4 sprigs fresh oregano

Recipe

• 1 for crust, mix walnuts, zwieback, and butter.
• 2 press onto the bottom of a 9-inch springform pan.
• 3 preheat oven to 325°f.
• 4 for filling, in a large bowl beat feta and ricotta cheeses with an electric mixer on medium speed until well combined.
• 5 add eggs all at once, beating on low speed until just combined.
• 6 stir in sun-dried tomatoes, chopped olives, minced garlic, herbs, pepper, and salt with a spoon.
• 7 pour filling into the springform pan, and place on a larger shallow baking pan.
• 8 bake 45 to 50 minutes or until the center appears nearly set when shaken.
• 9 cool for 15 minutes on a wire rack.
• 10 run a spatula around inside of the pan.
• 11 cool for 30 minutes more.
• 12 remove side of pan.
• 13 cover and refrigerate at least 3 hours.
• 14 at serving time, garnish cheesecake with fresh oregano.
• 15 this can be made up to 3 days ahead of serving.
• 16 bring to room temperature (or close to it).
• 17 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.