Servings: 16
Yields: 16 servings
Ingredients:
 2 packages (8oz) cream cheese, softened
 2 ¼ cups Odyssey Greek Sour Cream, divided
 3 eggs
  tsp pepper
 16 oz Odyssey Feta Cheese, crumbled
 ½ cup chopped walnuts or pecans (toasted)
 assorted crackers
optional garnish:
 red grapes
 sliced star fruit
 fresh herbs
 whole nut meats
Directions:
1

Beat cream cheese and feta cheese in mixing bowl until fluffy. Add just 1 cup of the sour cream.
Blend.
Add eggs, beat on low until combined. Stir in pepper.
Pour into greased 9 inch spring form pan. Place pan on cooking sheet.

2

Bake at 325 degrees F. for 25-30 minutes or until center is almost set. Remove from oven. Let stand on wire rack 5 minutes.

3

Carefully spread remaining sour cream on top. Return to oven; bake 5 minutes longer. Cool on wire rack 10 minutes.
Carefully run knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight.

4

Remove side of pan. Sprinkle with nuts. Garnish with fruit and herbs.
Serve with assorted crackers (wheat thins work well).
Refrigerate leftovers. Nuts can be toasted in frying pan or in oven with little butter or olive oil, watch and stir, they burn easily.

Recipe by Glenda Buholzer.
AuthoradminYields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 minsCategory, ,

AuthoradminCategory, ,

 

Ingredients

Yields: 16 servings
Ingredients:
 2 packages (8oz) cream cheese, softened
 2 ¼ cups Odyssey Greek Sour Cream, divided
 3 eggs
  tsp pepper
 16 oz Odyssey Feta Cheese, crumbled
 ½ cup chopped walnuts or pecans (toasted)
 assorted crackers
optional garnish:
 red grapes
 sliced star fruit
 fresh herbs
 whole nut meats

Directions

Directions:
1

Beat cream cheese and feta cheese in mixing bowl until fluffy. Add just 1 cup of the sour cream.
Blend.
Add eggs, beat on low until combined. Stir in pepper.
Pour into greased 9 inch spring form pan. Place pan on cooking sheet.

2

Bake at 325 degrees F. for 25-30 minutes or until center is almost set. Remove from oven. Let stand on wire rack 5 minutes.

3

Carefully spread remaining sour cream on top. Return to oven; bake 5 minutes longer. Cool on wire rack 10 minutes.
Carefully run knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight.

4

Remove side of pan. Sprinkle with nuts. Garnish with fruit and herbs.
Serve with assorted crackers (wheat thins work well).
Refrigerate leftovers. Nuts can be toasted in frying pan or in oven with little butter or olive oil, watch and stir, they burn easily.

Recipe by Glenda Buholzer.
Odyssey® Feta Cheesecake
Print Friendly, PDF & Email
10June
2019

Follow us