Greek Cheesecake Savoury Recipes

GREEK CHEESECAKE (SAVOURY)

Make and share this Greek Cheesecake (Savoury) recipe from Food.com.

Provided by evelynathens

Categories Cheese

Time 1h15m

Yield 18-20 serving(s)

Number Of Ingredients 14

Greek Cheesecake (Savoury) image

Steps:

For crust, mix walnuts, zwieback, and butter.
Press onto the bottom of a 9-inch springform pan.
Preheat oven to 325°F.
For filling, in a large bowl beat feta and ricotta cheeses with an electric mixer on medium speed until well combined.
Add eggs all at once, beating on low speed until just combined.
Stir in sun-dried tomatoes, chopped olives, minced garlic, herbs, pepper, and salt with a spoon.
Pour filling into the springform pan, and place on a larger shallow baking pan.
Bake 45 to 50 minutes or until the center appears nearly set when shaken.
Cool for 15 minutes on a wire rack.
Run a spatula around inside of the pan.
Cool for 30 minutes more.
Remove side of pan.
Cover and refrigerate at least 3 hours.
At serving time, garnish cheesecake with fresh oregano.
This can be made up to 3 days ahead of serving.
Bring to room temperature (or close to it).
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.

Nutrition Facts : Calories 144.9, Fat 11.6, SaturatedFat 5.1, Cholesterol 72.2, Sodium 302, Carbohydrate 4.3, Fiber 1, Sugar 1.8, Protein 6.9

Ingredients

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

GREEK CHEESECAKE

Break out the Neufchatel cheese to make our great Greek Cheesecake. This Greek Cheesecake is made with classic Greek ingredients like honey and cinnamon.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 10 servings

Number Of Ingredients 8

Greek Cheesecake image

Steps:

Heat oven to 350ºF.
Unroll pie crust; cut into 8-inch square. Discard trimmings. Place in 8-inch square baking dish. Bake 10 min. or until lightly browned. Meanwhile, beat eggs, sugar and flour with mixer until light and fluffy. Blend in yogurt. Add Neufchatel, honey and 1 tsp. cinnamon; mix well.
Pour over crust; sprinkle with remaining cinnamon.
Bake 45 to 50 min. or until center is set.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g

Ingredients

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 eggs
1/2 cup sugar
1 Tbsp. flour
2 cups plain nonfat Greek-style yogurt
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/3 cup honey
1-1/2 tsp. ground cinnamon, divided

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Place a rack in the center of the oven and preheat to 350 degrees F. Melt the butter in a medium, microwave-safe bowl, or melt it on the stove and transfer it to a bowl. Place a 9-inch springform pan on a rimmed baking sheet. Brush a little of the melted butter on the insides of the pan, reserving the rest in the bowl.
Prepare the crust: Add the graham cracker crumbs, 2 tablespoons sugar, and salt to the bowl with the melted butter. Stir until evenly moistened, then pour into the prepared pan. With your fingers, press the crumbs into an even layer along the bottom and 1 inch up all sides. Bake for 8 minutes, until the crust is lightly golden and fragrant. Remove the pan from the oven, transfer the springform pan to a wire rack, and let the pan cool to room temperature. (Once the pan has cooled a bit, you can also place it in the refrigerator or freezer to speed along the cooling process). Reduce the oven temperature to 325 degrees F.
Prepare the cheesecake filling: In a food processor fitted with a steel blade, combine the Greek yogurt and cream cheese. Once they are partly combined, add the 3/4 cup sugar and blend until perfectly smooth and blended. Scrape down the bowl then add the eggs, one at a time, blending between each. Once the eggs are incorporated, scrape down the bowl again. Sprinkle in the flour, vanilla extract, and lemon zest. Process until very smooth, creamy, and completely blended, stopping to scrape down the bowl as needed. Pour the batter into the cooled crust and smooth the top. Place the springform pan back on the rimmed baking sheet. Bake at 325 degrees F in the in center of the oven for 45 to 55 minutes, until the cheesecake is set around the edges but 2 to 3 inches in the middle still wiggle a little bit when you move the pan. The center should jiggle like Jell-O but not be moving like a wave.
Remove the cheesecake pan from the baking sheet and place the pan on a wire rack. Let the cheesecake cool COMPLETELY at room temperature, at least 2 to 3 hours. Once it has reached room temperature, cover the top of the pan with plastic and place it in the refrigerator. Let cool an 8 additional hours or overnight.

Greek Cheesecake Savoury Recipes

GREEK CHEESECAKE (SAVOURY)

Make and share this Greek Cheesecake (Savoury) recipe from Food.com.

GREEK CHEESECAKE

Break out the Neufchatel cheese to make our great Greek Cheesecake. This Greek Cheesecake is made with classic Greek ingredients like honey and cinnamon.

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