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Feta Cheesecake
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4.91 from 10 votes

Feta Cheesecake with a Rich Chocolate Ganache

My Feta Cheesecake is a tangy and delicious blend of cream cheese and feta bringing you a different and delightfully flavorful cheesecake
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12
Calories: 514kcal


  • 8 oz Feta Cheese
  • 8 oz Cream Cheese
  • ½ cup Heavy Cream
  • 2 Large Eggs
  • ¾ cup Sugar
  • 2 Tbsp All Purpose Flour
  • 1 Tbsp Lime Zest finely grated
  • Juice of one lime
  • 1 Tbsp Vanilla Extract
  • 12 Digestive Biscuits
  • ½ Cup Salted Pistachio's (or pecans)
  • 4 oz unsalted butter (melted)
  • 8 oz semi sweet chocolate chopped
  • 4 oz heavy cream


  • In a food processor add the digestive biscuits and pistachios and process into crumbs for crust
  • add melted butter to crust mixture and form into crust in a tart pan, or cheesecake pan.
  • Bake crust for 10 minutes at 350 degrees
  • In the bowl of the food processor, add the feta and heavy cream and process, until it begins to get smooth.
  • Add in Cream cheese and continue to process
  • Add eggs, lime juice, vanilla and lime zest and process until blended.
  • Add in flour and sugar and process until all is incorporated and mixture is smooth and creamy*
  • Pour mixture into cooled tart shell and bake at 350 degrees for about 20 minutes, keep an eye on the cheesecake, do not let it get too dark or crack.
  • While cheesecake is baking prepare the ganache.
  • Over a pot of boiling water in a metal bowl add your chopped chocolate and heavy cream, stirring until all the chocolate is melted and is smooth.
  • Allow chocolate to cool while cheesecake is cooling down.
  • Pour ganache over the cheesecake, using an offset spatula to smooth it into place.
  • Use a nice layer of chocolate, it should be about ¼ of an inch thick at the center.
  • Place finished cake in refrigerator and allow to set for at least 4 hours or overnight.*


* taste the mixture and if it's not sweet enough add more sugar to your liking. Once baked it will not be as sweet as the raw batter. * If you have time allow cheesecake to set overnight and add the chocolate to the cake the next day, then allow the chocolate to set up in the refrigerator.


Calories: 514kcal | Carbohydrates: 37g | Protein: 8g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 116mg | Sodium: 361mg | Potassium: 241mg | Fiber: 2g | Sugar: 25g | Vitamin A: 920IU | Vitamin C: 0.3mg | Calcium: 152mg | Iron: 2.3mg