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Mediterranean Cheesecake View Larger

Mediterranean Cheesecake

Can be served in individual slices with crackers or crostini for an appetizer or with a salad as a meal.


  • 1 box Stonewall Kitchen Rosemary Parmesan Crackers crushed
  • 2-3 tablespoon melted butter
  • 5 – 8 oz. Packages good quality cream cheese
  • 5 extra large eggs
  • 1 cup French feta
  • 1 1/4 cup Asiago (reserve the 1/4 cup)
  • 3 tablespoon Stonewall Kitchen Roasted Garlic Mustard
  • 1 teaspoon Stonewall Kitchen Maine Sea Salt
  • 1 teaspoon Stonewall Kitchen Mixed Peppercorns, coarsely ground
  • 12 oz. Stonewall Kitchen Mixed Olive Spread
  • 3 large roasted red peppers, chopped


  1. Preheat oven to 375 degrees - 1- 9” spring form pan
  2. Combine crackers and butter until a crumbly mixture is formed
  3. Tamp 2/3 of the mixture into bottom of the spring form pan, reserve the other 1/3.
  4. Bake in the oven for 10 minutes or until golden brown. Remove from the oven; reduce oven temperature to 325 degrees.
  5. With a mixer, combine the cream cheese and feta and beat until smooth.
  6. Add the eggs one at a time blending in completely before adding the next one.
  7. Add the mustard, salt, and pepper. Fold in the Asiago cheese.
  8. Pour half the batter into the pan. Spread the mixed olive spread and the roasted red peppers over the bottom half of the mixture. Cover with the remaining cheesecake batter.
  9. Bake for 1.5 - 2 hours, depending on your oven. Remove from the oven and let stand for 45 minutes. Remove ring from pan.
  10. Use the remaining cracker crumbs and tamp them around the sides of the cheesecake. Sprinkle the remaining Asiago over the top. Serve warm


In Stock

Roasted Garlic Mustard
Roasted Garlic Mustard Item: 120801 $6.50


In Stock

Maine Sea Salt
Maine Sea Salt Item: 551920 $10.95