Tre Stelle® Olive and Oregano Cheesecake Squares
A new twist to an appetizer - savoury cheesecake with Greek inspired flavours.Prep Time:
35 minutes Ready In:
1 + hour Serves:
Makes approximately 36 – 1 1/2” squares
Crust: 1 cup | 250 mL all purpose flour Pinch salt 3 tbsp | 45 mL vegetable shortening 2 tbsp | 30 mL Tre Stelle® Grated Parmesan Cheese 1 tbsp | 15 mL ground black pepper 1 tbsp | 15 mL cold water Filling: 1 tub | 475 g Tre Stelle® Mascarpone 1 cup | 250 mL sour cream 1 tbsp | 15 mL all-purpose flour 1/4 tsp | 1 mL each, salt and freshly ground black pepper 1 egg 1 egg yolk 3/4 cup | 175 mL Kalamata olives, pitted and sliced 1 tbsp | 15 mL fresh oregano, chopped finely 1 tsp | 5 mL dried oregano Garnish with fresh oregano leaves and Kalamata olives if desired
Sift the flour with a pinch of salt into a large bowl. Add the shortening using your fingertips gently rub together until the flour resembles breadcrumbs. Add the Parmesan and black pepper; mix and then sprinkle with some cold water. Work the dough by hand until it comes together enough to leave the bowl clean. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes. Preheat oven to 350ºF (180ºC). Prepare a 9”X 9” baking pan by lining it with aluminum foil, allowing for a 2 inch overhang. Roll out the pastry and line bottom and sides with crust. Set aside or refrigerate until ready to use. In a large bowl, beat Mascarpone, sour cream, flour, salt and pepper at medium speed with an electric mixer until smooth. Add egg and egg yolk, one at a time, beating just until blended. Fold in sliced olives and dried oregano; pour filling onto crust. Bake for 50 minutes or just until firm. Cool and refrigerate until ready to use. Before serving lift squares out of pan using foil edges. Garnish with fresh oregano and olives if desired before slicing into squares.