Print Options:

Odyssey® Feta Cheesecake

Yields16 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Yields: 16 servings

Yields: 30-40 servings
 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

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


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.


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.


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.
Nutrition Facts

Servings 16