Savory Black Olive & Herb Cheesecake

Preparation Preheat the oven to 180°C (350°F).

Crust In a food processor, pulse the digestive biscuits until they form fine crumbs. Add the melted butter and pulse again until combined.

Crust Press the crumb mixture into the bottom of a 9-inch springform pan, spreading it evenly. Use the back of a spoon to press it down firmly.

Filling In a large mixing bowl, beat the cream cheese and ricotta cheese until smooth and creamy. Add the eggs one at a time, beating well after each addition.

Filling Stir in the chopped black olives, chopped fresh herbs, minced garlic, salt, and pepper. Mix until well combined.

Assembly Pour the filling mixture over the crust in the springform pan, spreading it evenly.

Baking Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set and slightly golden on top. The center may still be slightly wobbly.

Cooling and Removal Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, carefully run a knife around the edges to loosen it from the pan.

Cooling and Refrigeration Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight before serving.

Serving Serve chilled and garnish with additional fresh herbs and chopped black olives, if desired.