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Savory Feta Cheesecake

Savory Feta Cheesecake recipe
Recipe and Photo by: Better Homes and Gardens
You'll find a warm welcome wherever you go when you bring along this savory cheesecake that's make-ahead simple and travels well.
30 min
1 hr 55 min
20 appetizer servings

What You Need

cup  ground walnuts
cup  finely crushed zwieback
tablespoons  margarine or butter, melted
cups  finely crumbled feta cheese flavored with basil and tomato (6 ounces)
 15-ounce carton ricotta cheese
cup  finely chopped mushrooms
cup  finely chopped pitted ripe olives
cup  milk
 teaspoon pepper
 teaspoon salt
 Sliced ripe olives (optional)
 Fresh oregano leaves (optional)
 Fresh sliced vegetables (optional)

Make It

1. For crust, mix walnuts, zwieback, and margarine or butter. Press onto the bottom of a 9-inch springform pan.

2. 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 mushrooms, chopped olives, milk, pepper, and salt with a spoon.

3. Pour filling into the springform pan, and place on a larger shallow baking pan. Bake in a 325 degree F oven for 40 to 45 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.

4. At serving time, garnish cheesecake with sliced ripe olives and fresh oregano, as desired. Serve with fresh sliced vegetables, if desired. Makes 20 appetizer servings.

Kraft Kitchens Tips

Make Ahead
Refrigerate, covered, up to 3 days.
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