Delve into the flavors of Italy, Greece and Crete with this savory Mediterranean cheesecake recipe! Enjoy the creamy ricotta, olives, rosemary & mushrooms.
What You Need
Original recipe yields 32 servings
1 cup ground PLANTERS Walnuts
1/2 cup finely crushed rosemary and olive oil woven wheat cracker s
1 Tbsp. sugar
dash ground cinnamon
2 Tbsp. butter, melted
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1-1/2 cups ATHENOS Crumbled Feta Cheese with Basil & Tomato
3 egg s
3/4 cup finely chopped fresh mushroom s
1/3 cup finely chopped pitted ripe assorted pitted olives
1/4 cup milk
1/2 tsp. ground black pepper
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Let's Make It
Heat oven to 325°F.
Mix nuts, cracker crumbs, sugar, cinnamon and butter; press onto bottom of 9-inch springform pan.
Beat ricotta and feta cheeses in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients; pour over crust. Place springform pan on baking sheet; place in oven.
Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Refrigerate up to 2 days before serving.
Serve with sliced fresh vegetables.
When ready to serve, garnish with 1/4 cup sliced ripe olives, and chopped fresh basil and oregano.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.