Kalamata Cheesecake Appetizer |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 24 |
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It's believed the Greeks served cheesecake at the first Olympics, so why not rewrite history with a Greek cheesecake appetizer? Ingredients in this version tame the Kalamata olives, so even if you shy away from Kalamatas, you'll be glad you tried this one. For a milder flavor, use the more common black or green olives. Ingredients:
1-1/4 cups seasoned bread crumbs |
1/2 cup finely chopped pecans |
1/3 cup butter, melted |
filling: |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
1 cup (8 ounces) sour cream |
1 tablespoon king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 egg, lightly beaten |
1 egg yolk |
1/2 cup pitted kalamata olives, chopped |
2 teaspoons minced fresh rosemary |
halved pitted kalamata olives and fresh rosemary sprigs, optional |
Directions:
1. In a small bowl, combine bread crumbs and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12 minutes. Cool on a wire rack.
2. In a large bowl, beat the cream cheese, sour cream, flour, salt and pepper until smooth. Add egg and egg yolk; beat on low speed just until combined. Fold in chopped olives and minced rosemary. Pour over crust. Return pan to baking sheet.
3. Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Loosen edges of cheesecake from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
4. Remove rim from pan. Top cheesecake with halved olives and rosemary sprigs if desired. Yield: 24 servings.
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