Amazing Baked Halloumi Cheesecake Recipe

Try out this savory and unique Halloumi cheese baked cheesecake recipe! Halloumi cheese, a firm and salty cheese from Cyprus, adds a deliciously different flavor to this classic dessert.
Halloumi baked cheesecake
Halloumi baked cheesecake

Unlock your culinary creativity with this tasty baked Halloumi Cheesecake recipe! With a colorful blend of bell peppers, eggs, and spices, this dish will inspire your taste buds and energize your soul. The flavors and aromas of the herbs – fresh tarragon, thyme, and parsley – will transport you to new culinary heights. And don’t forget the squeaky Halloumi cheese – it adds an irresistible depth of flavor that will leave you wanting more! Even the bread crumb crust has a touch of Mediterranean herb blend that will leave you feeling fulfilled and invigorated. Get your apron on and let this recipe be the start of an adventure that will awaken your inner chef. You’ve got this!

Here is the ingredients list for your recipe:

For the Filling:
– 3 tablespoons olive oil
– 1 ½ cups diced bell peppers
– ½ cup diced yellow onions
– 1 pinch of salt
– 2 cloves garlic, crushed or to taste
– 4 large eggs
– ¼ cup all-purpose flour
– 1 ½ teaspoons salt or to taste
– ½ teaspoon freshly ground black pepper
– 1 pinch of cayenne pepper or to taste
– 1 tablespoon white sugar
– 1 cup yogurt
– 500g cream cheese, at room temperature
– 1 cup grated fresh Halloumi cheese
– 3 tablespoons chopped fresh parsley
– 3 tablespoons chopped fresh tarragon
– 2 tablespoons chopped fresh thyme

For the Herb Crust:
– 4 ¼ ounces breadcrumbs, finely crushed
– ¼ teaspoon dried Italian herb blend
– 3 tablespoons melted butter

Hope this helps!


Alrighty, let’s get this cheesecake going! First things first, preheat that oven to 325 degrees F (165 degrees C) and give your 9-inch springform pan some lovin’ with a nice butter coating.

Now, onto the filling! Heat up some olive oil in a pan over medium-high heat and sauté those peppers and onions with a generous pinch of salt until they start to turn translucent, about 5 minutes. Toss in some garlic and cook it up for another 2 minutes. Take it off the heat and let it cool to room temp.

While that’s cooling, let’s tackle the crust. Get your mixing bowl out and combine some crushed breadcrumbs, Mediterranean herbs, and melted butter until everything is nicely coated.

Take that buttery deliciousness and press it down in your springform pan for an even crust layer. Mmm, doesn’t that smell amazing?

Next for the perfect cheesecake filling. In a large mixing bowl, whisk together some eggs, flour, salt, black pepper, cayenne pepper, and sugar until it’s nice and smooth. Add in some yogurt, cream cheese, and Halloumi cheese, and give it a good mix until everything is combined. Throw in some parsley, tarragon, thyme, and that cooled pepper mixture and stir it all up!

Pour that amazing cheesy mixture into your crust-lined springform pan and give it a few gentle taps to settle everything in. Pop it on a baking sheet and let it bake up in the lower center of your oven until a skewer poked into the center comes out clean, usually around 60 to 75 minutes. Let it cool in the pan for 30 minutes, and then give it a careful ring removal with a knife.

Here comes the tough part – waiting for it to chill for at least 2 hours in the fridge before serving. It’s worth it, I promise, but if you can’t wait, it can also be served at room temp for a light and fluffy texture. Enjoy your cheesecake masterpiece!


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Wine & Food pairing cooking show with my friend chef and World Champion Sommelier 2007 Andreas Larsson as he is hosting famous winemakers from all over the world.

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