Feta Cheesecake
Creamy feta cheesecake with a walnut crust, savory mushrooms, and olives, perfect for a sophisticated appetizer or light meal with Mediterranean flavors.
Ingredients
- 1 cup ground walnuts ⓘ
- 1/2 cup finely crushed zwieback ⓘ
- 2 tablespoons butter, melted ⓘ
- 1 1/2 cups crumbled feta ⓘ
- 1 (15 oz.) Ricotta cheese
- 3 eggs ⓘ
- 1/4 cup milk ⓘ
- 1/2 teaspoon pepper ⓘ
- 3/4 cup fresh chopped mushrooms ⓘ
- 1/3 cup chopped pitted ripe olives ⓘ
- 1/8 teaspoon salt ⓘ
- fresh oregano leaves ⓘ
Instructions
- Mix ground walnuts, finely crushed zwieback, and melted butter to form the crust mixture.
- Press the crust mixture onto the bottom of a 9-inch spring-form pan and set aside.
- In a bowl, combine crumbled feta, ricotta cheese, eggs, milk, pepper, salt, chopped mushrooms, and chopped olives.
- Pour the cheese mixture over the prepared crust in the pan.
- Bake in a preheated oven at 350°F (175°C) for about 45 minutes, or until the filling is set and golden.
- Garnish with fresh oregano leaves before serving.
Tips & Substitutions
For a creamier texture, consider using full-fat ricotta cheese. If you're short on walnuts, pecans or almonds make great substitutes for the crust. You can also add spinach or sun-dried tomatoes to the filling for extra flavor, making it even more reminiscent of Mediterranean recipes. Be sure not to overbake, as this can dry out the cheesecake.
Serving Suggestions
Serve the feta cheesecake warm or at room temperature, garnished with fresh oregano leaves for a burst of flavor. It pairs beautifully with a light Cucumber-Tomato Salad for a refreshing contrast. This dish also works well as an appetizer or a light main dish alongside a side of roasted vegetables or a simple green salad.
Storage & Reheating
Store leftover feta cheesecake in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 30 seconds, or warm in a preheated oven at 300°F (150°C) for about 10-15 minutes until heated through. This helps maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Feta Cheesecake contains roughly 521 calories, with 11g protein, 79g carbohydrates, and 21g fat. It is an excellent source of iron (43% of the Daily Value), dietary fiber (32% of the Daily Value), and calcium (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 583mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese instead of feta?
Yes, you can substitute feta with goat cheese for a tangy flavor, or use cream cheese for a milder taste. Just keep in mind that this may alter the overall flavor profile of the cheesecake, so adjust seasonings accordingly.
How can I make this recipe gluten-free?
To make the feta cheesecake gluten-free, replace the zwieback with gluten-free breadcrumbs or ground nuts. Ensure that all other ingredients, including the feta and ricotta, are certified gluten-free to maintain the integrity of the dish.
Can this cheesecake be made ahead of time?
Absolutely! You can prepare the cheesecake a day in advance. Just bake it, let it cool, and store it in the refrigerator. This allows the flavors to meld beautifully, and you’ll have a delicious dish ready when you need it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).