1. For crust, mix walnuts, zwieback, and butter. 2. Press onto the bottom of a 9-inch springform pan. 3. Preheat oven to 325°F. 4. For filling, in a large bowl beat feta and ricotta cheeses with an electric mixer on medium speed until well combined. 5. Add eggs all at once, beating on low speed until just combined. 6. Stir in sun-dried tomatoes, chopped olives, minced garlic, herbs, pepper, and salt with a spoon. 7. Pour filling into the springform pan, and place on a larger shallow baking pan. 8. Bake 45 to 50 minutes or until the center appears nearly set when shaken. 9. Cool for 15 minutes on a wire rack. 10. Run a spatula around inside of the pan. 11. Cool for 30 minutes more. 12. Remove side of pan. 13. Cover and refrigerate at least 3 hours. 14. At serving time, garnish cheesecake with fresh oregano. 15. This can be made up to 3 days ahead of serving. 16. Bring to room temperature (or close to it). 17. Cut into thin slices and serve alongside a leafy, green salad (various baby lettuces would be good) that has been dressed lightly with a vinaigrette. ---------------------------------------------------------------------------
Nutrition
Ingredients
