Delicious Homemade Feta Cheesecake
A unique twist on traditional cheesecake, blending the rich flavors of feta cheese with a smooth, creamy texture.
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Ingredients
- 300 grams Feta Cheese Crumble high-quality feta cheese for best results.
- 250 grams Cream Cheese Softened to room temperature.
- 150 grams Sour Cream Adds tanginess and creaminess.
- 100 grams Granulated Sugar Adjust to taste for sweetness.
- 3 large Eggs Acts as a binding agent.
- 1 handful Fresh Herbs Such as dill or parsley, finely chopped.
- 200 grams Graham Cracker Crust Mixed with melted butter for the base.
- 100 grams Melted Butter For mixing with the graham cracker crust.
- 2 tablespoons Olive Oil For drizzling before serving.
Instructions
- Preheat your oven to 180°C (350°F).
- Mix crushed graham crackers with melted butter until it resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes until lightly golden. Let it cool.
- In a large mixing bowl, combine crumbled feta and cream cheese. Beat until smooth.
- Add sour cream and sugar, and beat until fluffy.
- Whisk the eggs in a separate bowl, then gradually add to the cheese mixture.
- If using, fold in chopped fresh herbs.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 45-50 minutes until edges are set and center is slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool for about an hour.
- Refrigerate for at least 4 hours or overnight to set completely.
- Before serving, drizzle olive oil over the cheesecake and garnish as desired.
- Slice and serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days.