# Components:
→ Crust
01 - 1 cup plain breadcrumbs
02 - 1/4 cup unsalted butter, melted
03 - 1/4 teaspoon dried oregano
04 - 1/8 teaspoon ground black pepper
→ Cheesecake Filling
05 - 12 oz cream cheese, softened
06 - 1/2 cup ricotta cheese
07 - 1/4 cup grated Parmesan cheese
08 - 2 large eggs
09 - 1/2 teaspoon dried thyme
10 - 1/2 teaspoon lemon zest
11 - 1/4 cup whole milk
12 - 1/3 cup pitted Kalamata olives, chopped
13 - 2 tablespoons fresh chives, finely chopped
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Garnish
16 - 2 tablespoons Kalamata olives, sliced
17 - 1 tablespoon fresh parsley, chopped
18 - Extra virgin olive oil for drizzling
# Steps:
01 - Preheat oven to 325°F. Lightly grease a 9-inch springform pan or line with parchment paper.
02 - In a small bowl, combine breadcrumbs, melted butter, oregano, and pepper. Mix until evenly moistened.
03 - Press the breadcrumb mixture firmly into the bottom of the prepared pan, creating an even layer.
04 - Bake the crust for 8 minutes. Remove from oven and let cool slightly while preparing the filling.
05 - In a large bowl, beat cream cheese, ricotta, and Parmesan until smooth and creamy.
06 - Add eggs one at a time, mixing thoroughly after each addition until fully incorporated.
07 - Stir in thyme, lemon zest, milk, chopped olives, chives, salt, and pepper. Mix until completely combined.
08 - Pour the filling over the cooled crust, spreading evenly and smoothing the top surface.
09 - Bake for 25 to 28 minutes, until the center is set but still slightly wobbly when gently shaken.
10 - Remove from oven and cool to room temperature. Refrigerate for at least 2 hours before serving.
11 - Top with sliced olives, chopped parsley, and a drizzle of olive oil. Cut into small wedges or squares.
