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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 32 |
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From , I have not tried this yet but certainly intend to do so very shortly. This cake needs to chill for at least 2 hours prior to serving. Serve with sesame or rye crackers. Ingredients:
crust |
1 1/3 cups sesame cracker crumbs |
1/4 cup parmesan cheese, shredded |
1/3 cup butter, melted |
filling |
16 ounces cream cheese, softened |
8 ounces feta cheese with basil and tomato |
3 large eggs |
1/2 cup pitted ripe olives, drained and chopped |
1/3 cup green onions, chopped |
1 teaspoon dried oregano leaves |
1/2 teaspoon coarse ground black pepper |
1/4 teaspoon garlic salt |
topping |
2 medium roma tomatoes, finely chopped |
1/3 cup green onions, chopped |
Directions:
1. Preheat oven to 325 degrees F.
2. Combine crust ingredients and press on bottom and up sides of an UNgreased 9 springform pan OR a 9 foil-lined round pan with 1 foil overhang to aid in cake removal.
3. Combine cream cheese and feta in a large bowl.
4. Beat at medium speed, scraping bowl often, until creamy.
5. Add eggs, beating until just combined.
6. Stir in all remaining filling ingredients.
7. Pour into crust.
8. Bake for 35 to 40 minutes OR until just set at 3 distance from pan edge.
9. Remove from oven.
10. Cool for 15 minutes.
11. Loosen sides of springform.
12. Cool on wire rack for 2 hours.
13. Loosely cover.
14. Refrigerate at least 2 hours.
15. To serve, cut into wedges.
16. Top each wedge with tomato and green onion.
17. Serve with cracker, if desired.
18. Refrigerate leftovers.
19. **Check cheesecakes at minimum bake time for doneness by gently shaking (I tap side with knife) the pan. If the center still jiggles and the edges appear firm, the cheesecake is done. Cheesecakes continue to set as they cool.
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