Greek Cheesecake Savoury
Elevate your appetizer game with this unique and flavorful Greek Savoury Cheesecake! Combining creamy cheeses like feta and cream cheese with rich Greek yogurt, this dish boasts a tangy Mediterranean twist that’s impossible to resist. Infused with fresh dill, parsley, oregano, and a hint of lemon zest, the filling is luxuriously smooth yet herbaceous, resting on a golden, buttery panko breadcrumb crust. Perfect as a centerpiece for any gathering or served as a light meal alongside a crisp salad, this baked savory cheesecake is both elegant and comforting. With easy preparation and wholesome ingredients, it’s an irresistible fusion of classic Greek flavors!
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Recipe Information
Ingredients
- 220 grams cream cheese
- 200 grams feta cheese
- 150 grams Greek yogurt
- 2 large eggs
- 2 tablespoons olive oil
- 2 tablespoons fresh dill
- 2 tablespoons fresh parsley
- 1 tablespoon fresh oregano leaves
- 1 teaspoon lemon zest
- 1 teaspoon minced garlic
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams panko breadcrumbs
- 50 grams unsalted butter
Instructions
Preheat your oven to 175°C (350°F) and grease an 8-inch springform pan or line it with parchment paper.
In a small bowl, combine the panko breadcrumbs and melted butter. Mix well until the breadcrumbs are evenly coated.
Press the breadcrumb mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Crumble the feta cheese into the mixing bowl and continue mixing until fully incorporated.
Add the Greek yogurt, eggs, olive oil, minced garlic, lemon zest, salt, and black pepper to the cheese mixture. Mix until smooth.
Chop the fresh dill, parsley, and oregano, then fold the herbs into the mixture using a spatula.
Pour the filling over the crust in the springform pan, smoothing the top with a spatula.
Place the cheesecake in the oven and bake for 35-40 minutes, or until the center is set and the edges are lightly golden.
Remove the cheesecake from the oven and let it cool completely to room temperature. Then, transfer it to the fridge to chill for at least 2 hours.
Once chilled, remove the cheesecake from the springform pan and garnish with additional fresh herbs or a drizzle of olive oil, if desired.
Serve as an appetizer, light meal, or alongside a fresh salad. Enjoy!
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.6 g | 261% | |
| Saturated Fat | 103.9 g | 520% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 5093 mg | 221% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 19.9 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1464 mg | 113% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 866 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
