Easy Tuna & Olive Cheesecake Recipe

Published Sep 29, 2024 By Elle Ann

Image credit: Cookist Wow via YouTube

Cheesecake is one of the best and easiest treats that you can ever make, they are usually fruit-flavored, but you can also use chocolates and nuts, or in this case, olives! Yes, tuna and olive-flavored cheesecakes exist, and if you haven’t tried one before, then this is the perfect opportunity for you to do so.

This recipe by Cookist Wow on YouTube will show you how to make a delicious tuna and olive cheesecake with just a few easy steps. This treat is so fresh, creamy, and healthy, and I bet that you wouldn’t want to stop at just one bite. Learn how now and see for yourself, I’m sure you’ll love it.

Ingredients for Tuna and Olive Cheesecake:

Base

1¾ cup of bread crumbs
1 cup of butter, melted

Filling

1¼ cup of ricotta
½ cup of cream cheese
½ cup of stracchino cheese
½ cup of pitted olives, chopped
½ cup of tuna, drained
Salt, to taste
4 sheets of gelatin
40ml or 2¾ tbsp of milk

Topping

Cherry tomatoes
Radishes
Pitted olives
Tuna

How to Make Tuna and Olive Cheesecake:

Ingredients for Tuna and Olive Cheesecake — Image credit: Cookist Wow via YouTube

Step 1

Cut the bread into small pieces, then toast them in a pan making sure to stir them constantly, and then transfer them to a food processor. Pulse them until fine crumbs, then add in the melted butter, and mix them until smooth and combined.

Step 2

Transfer the mixture to a cake pan, then press it firmly to the bottom, and place it in the refrigerator to chill for about 15 minutes. Soak the gelatin sheets in cold water and set them aside, then in a large bowl, add the ricotta, stracchino, cream cheese, and salt, and beat them until creamy and combined.

Step 3

Add the drained tuna and chopped olives, then give them a good mix until combined, and set it aside. Squeeze out all of the water from the gelatin sheets, then put them in a saucepan along with the milk, and heat them while stirring continuously.

Step 4

Add the gelatin mixture to the cream, then keep mixing until incorporated, and then transfer it to the chilled crust spreading it evenly. Put the cheesecake in the refrigerator, then let it chill for at least 4 hours, and top it with cherry tomato wedges, radishes, tuna, and olives. Serve and enjoy!