Description
Indulge in a unique culinary experience with our Feta Cheesecake, where creamy feta and tangy cream cheese come together in a buttery graham cracker crust. This savory dessert is perfect for summer gatherings or cozy dinners, guaranteed to impress your guests and spark delightful conversations. With fresh herbs and a hint of lemon, each bite is a refreshing surprise that will leave everyone wanting more. Easy to prepare and customizable with toppings, this feta cheesecake will become your go-to dish for any occasion.
Ingredients
- 8 oz feta cheese, crumbled
- 8 oz cream cheese, softened
- 1 cup sour cream (full-fat)
- 2 large eggs
- 2 tbsp fresh dill or parsley, chopped
- 2 tbsp lemon juice (freshly squeezed)
- 1 cup graham cracker crumbs
- ¼ cup butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a springform pan.
- In a mixing bowl, blend feta cheese and cream cheese until smooth. Add sour cream, eggs, lemon juice, and fresh herbs; mix until combined.
- Pour the filling over the crust in the springform pan and bake for 40-45 minutes until edges are set but center remains slightly jiggly.
- Turn off the oven and crack open the door slightly for cooling. Allow to cool for about an hour before refrigerating for at least four hours or overnight.
- Run a knife around the edges before releasing the springform latch. Slice into wedges and serve with additional herbs or drizzle of olive oil.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Savory
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: For added flavor, consider topping with fresh berries or a drizzle of honey. Use full-fat ingredients for creaminess and richness. Leftover cheesecake can be stored in an airtight container in the fridge for up to five days.