ARTICHOKE CHEESECAKE
Another impressive appetizer from Houston Jr. League, Stop and Smell the Rosemary. Display on a raised cake stand for a beautiful presentation. Calls for 8 sheets phyllo dough, but for some reason I mistakenly only used 4, and it turned out just fine, just with a thinner crust! Also, although I made this according to the recipe specifications, I think next time I might use an entire 6 oz. jar of marinated artichokes, rather than just the 3 oz. - just FYI!
Provided by LorenLou
Categories Spreads
Time 1h20m
Yield 16-18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Brush the bottom and sides of a 9" springform pan with melted butter.
- Place 1 sheet of phyllo in pan so that phyllo extends up and over the sides of the pan.
- Brush with melted butter.
- Repeart with the remaining phyllo and butter.
- Cut 2 slits in the center of the phyllo dough for steam to escape.
- Bake 7-10 minutes, or until lightly browned.
- Cool on a wire rack.
- Decrease oven temp to 325.
- Drain the artichokes, reserving 2 T.
- of the marinade.
- Chop the artichokes and set aside.
- Beat the cheeses, oregano and garlic powder in a large bowl.
- Add the eggs, beating just until blended.
- Do not overbeat.
- Add the chopped green onions, chopped artichokes, and reserved marinade, combining well.
- Pour into crust, and cover loosely with foil.
- Bake 40-50 minutes, or until center is still soft but sides stay firm when gently shaken.
- NOTE: The cheesecake did not look"done" to me at this point, but firms up in the fridge.
- Also, if served only slightly chilled or at room temp (as suggested), it serves up creamy and spreadable.
- Cool, then cover and chill 2-24 hrs.
- (24 hrs. recommended) Garnish with sprigs of fresh oregano, and serve slightly chilled or at room temp.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #appetizers #eggs-dairy #oven #dinner-party #spreads #cheese #eggs #dietary #low-carb #low-in-something #equipment #number-of-servings #4-hours-or-less
You'll also love
Yaseen Barakat
[email protected]I've made this cheesecake several times and it's always a hit. It's a great make-ahead dish and it's also freezer-friendly.
Ivelianys Perez
[email protected]This cheesecake is a great way to use up leftover artichokes. It's also a delicious and unique appetizer.
SL James
[email protected]I love the combination of artichokes and cheese in this cheesecake. It's a unique and delicious dish.
Gana Ghanam
[email protected]This cheesecake is a bit time-consuming to make, but it's worth it. It's a showstopper dish that's sure to impress your guests.
Akhtri Madam
[email protected]I've made this cheesecake several times and it's always a hit. It's a great make-ahead dish and it's also freezer-friendly.
maeve
[email protected]This cheesecake is a great way to use up leftover artichokes. It's also a delicious and unique appetizer.
Yy Hhj
[email protected]I made this cheesecake for a special occasion and it was a huge success. Everyone loved it!
Perfecto Family
[email protected]This recipe was easy to follow and the cheesecake turned out perfectly. I will definitely be making it again.
Masum Sorder
[email protected]I'm not a huge fan of artichokes, but I really enjoyed this cheesecake. It was creamy and flavorful.
Mia Robinson
[email protected]This was a big hit at my party! I loved the combination of artichokes and cheese.
Saber Sayed
[email protected]My husband raved about this dish! I didn't have brie so I used a mixture of mozzarella and cream cheese and it was delicious. I will definitely be making it again.