Feta Cheesecake

I came up with this tangy feta cheesecake when I couldn't choose between serving cheese or dessert at my Mediterranean dinner get-together. It hit me suddenly – why not mix both ideas? The sharp feta with smooth cream cheese, plus a touch of lemon and herbs, makes something that's not quite savory, not quite sweet. Now it's what everyone asks me to bring to brunches and what guests always want when they come over!

My next-door neighbor Diane usually turns down cheesecake because it's "too sweet" but she actually wanted my recipe after trying this at our street party! My picky father-in-law, who runs from anything that sounds "fancy," ate three pieces last time we had family over. There's just something about mixing savory and sweet that wins over almost anyone, even folks who think they won't like it.

Basic Components

• Feta cheese: This cheese leads the show! Try to get a block in brine instead of the pre-crumbled stuff for better moisture and taste. Greek feta gives you the strongest, tangiest kick, but French feta works great too if you want something softer on your tongue.
• Cream cheese: This gives you that smooth cheesecake base that balances the stronger feta. I always grab full-fat Philadelphia at room temp for the best texture. I tried the light version once, and it came out grainy and sad.
• Fresh thyme: Brings that lovely plant flavor that goes so well with these cheeses. I've tried other herbs, but thyme just works magic with feta. During summer months, I sometimes throw in some fresh oregano too.
• Honey: Makes that perfect sweet touch against the tangy, savory filling. I put light, flowery honey in the mix and keep the stronger, bold honey for drizzling on top. When you pour it over warm slices, it makes these amazing little trails that look gorgeous.
• Lemon zest: Just a bit wakes up all the tastes without making it lemony. Don't leave this out! I made it once without when I forgot lemons at the store, and it missed that special something.

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Easy Directions

Bottom layer basics

Getting that great base starts with the right feel. I mix graham crumbs with melted butter till it looks like damp sand and sticks when pushed together. For extra flavor, I sometimes add a spoon of finely cut fresh thyme to the crust mix. Push it down firmly using a measuring cup bottom – this makes a nice, flat layer without packing it too tight. The slight sweetness from the graham crackers makes a great foundation for the tangy filling.

Working with cheeses

To get that smooth, creamy feel you need the right temps and method. Both cheeses should sit out for at least two hours before you start. Beat the cream cheese first until it's totally smooth, then mix in the feta bit by bit. Since feta won't get completely smooth (which is part of what makes it special), I sometimes use a food processor first if I want it silkier. Some small feta chunks are actually nice though, giving little bursts of salty tang throughout.

Getting tastes right

Finding that sweet-savory spot takes some care. I start with just a little honey in the mix – enough to work with the cheese without making it truly sweet. Too much makes it confusing to eat; too little and the sharp feta takes over. The lemon zest and thyme add brightness and depth that pulls everything together. I taste the mix before adding eggs and adjust if needed.

Slow cooking

For the perfect texture, you need slow, low-temp baking. The water bath isn't required but helps stop cracks and makes it creamier. I wrap my springform pan bottom in foil and set it in a bigger pan with about an inch of hot water. It's done when the edges set but the middle still jiggles slightly – it'll finish setting as it cools. Cook it too long and it gets dry and grainy; too little and it's too soft to cut nicely.

Waiting game

For that perfect slice you need full cooling and chilling time. This is the toughest part! Let it cool fully at room temp before putting it in the fridge for at least 4 hours, better overnight. I've tried to rush this step for last-minute parties, and while it still tastes good, the texture and slicing aren't as good. Patience really pays off here.

Finishing touches

To enjoy this cheesecake at its best, think about temp and what goes with it. I pull it from the fridge about 30 minutes before serving so it's cool but not cold – the flavors come through much better when it's not ice-cold. For a pretty look, I drizzle honey over the whole cake, then add a small bunch of fresh thyme and a few lemon zest curls in the middle. When serving as a starter, I put out crisp crackers or little toast pieces; as a dessert, fresh berries or cut figs go wonderfully with it.

My first try at this cheesecake had way too much feta, and while it tasted good, it was super salty. I've slowly changed the amounts of cream cheese and feta to find that sweet spot where you taste the distinct feta flavor without it taking over everything else. I've also tried different herbs – rosemary was too strong, basil didn't quite go with the cheese, but thyme was just right, especially with that touch of lemon.

Great Combos

This flexible cheesecake fits in so many settings. For morning gatherings, I cut smaller slices and put them next to a fresh fruit plate. At dinner parties, it makes a classy first course with a small arugula salad dressed simply with olive oil and lemon. For wine nights, I match it with a crisp Sauvignon Blanc or light Pinot Noir. During holiday times, I add dried cranberries and pistachios on top for a festive look. It's my favorite thing to bring to potlucks since it's unique and can be made well ahead.

Fun Changes

This basic recipe welcomes creative tweaks while keeping that lovely savory-sweet balance. For a Mediterranean spin, try adding chopped olives and sun-dried tomatoes to the mix. In summer, a version with fresh corn and basil instead of thyme tastes amazing. My Greek friend adds a bit of dried oregano and tops it with roasted red peppers. And for a fancy dinner party starter, try making tiny ones in a muffin tin – they look cute and are perfect one-bite portions.

Staying Fresh

This cheesecake stays good in the fridge for up to 5 days, though the crust slowly gets softer over time. I keep it in the springform pan with the ring still on, wrapped tight with plastic. For the best look, I add the honey drizzle and herb garnish just before serving. Leftover pieces can be wrapped separately in plastic, and I've found they make an incredible breakfast with coffee the next morning (don't knock it till you've tried it!).

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I threw together this feta cheesecake for a dinner party on the fly, but now it's one of my go-to dishes. There's something about that unexpected mix of familiar cheesecake feel with the surprising tang of feta that makes people smile when they take their first bite. It's great for those times when you want something different that gets folks talking. While it might sound weird, even the most traditional eaters usually fall for it after just one taste!

Frequently Asked Questions

→ Can I prepare it a day ahead?

Of course! It’s even better a day or two later since the flavors settle. Just wait to garnish with honey and herbs until it’s ready to serve.

→ What’s the best feta to use?

Go for Greek sheep’s milk feta for authentic flavor, but any kind works. For something gentler, rinse the feta and pat it dry.

→ Can I swap the crust?

Totally! Try crushed butter crackers, seasoned breadcrumbs, or even phyllo dough for a Mediterranean vibe.

→ What pairs well as sides?

Crostini, fresh fruit, grilled veggies, or a Mediterranean mezze spread. Also lovely with a chilled white or rosé wine.

→ Should it be served cold?

It’s best served chilled, but leaving it at room temperature before eating brings out the flavors even more.