Artichoke Cheesecake Recipe
Cook Time: 50 minutes
Prep Time: 30 minutes
Total Time: 1 hour 20 minutes
Description: This impressive appetizer, sourced from the Houston Junior League’s Stop and Smell the Rosemary, is sure to delight your guests. Display it on a raised cake stand for an elegant presentation. While the recipe calls for 8 sheets of phyllo dough, you can use 4 sheets for a thinner crust, as I discovered. Next time, I might opt for a full 6 oz. jar of marinated artichokes instead of just 3 oz. for an even richer flavor.
Recipe Category: Spreads
Keywords: Cheese, For Large Groups, Oven, < 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | unsalted butter |
| 8 | sheets of phyllo dough |
| 3 | oz. cream cheese |
| 3 | oz. feta cheese |
| 5 | tablespoons fresh oregano |
| 1 1/2 | teaspoons garlic powder |
| 1/4 | cups eggs (about 3 eggs) |
| 1/4 | cups green onion, chopped |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 227.7 |
| Total Fat | 19.3 g |
| Saturated Fat | 11.8 g |
| Cholesterol | 97.3 mg |
| Sodium | 295.2 mg |
| Total Carbohydrates | 7.4 g |
| Dietary Fiber | 0.6 g |
| Sugars | 0.7 g |
| Protein | 6.7 g |
Instructions
- Preheat the Oven: Begin by preheating your oven to 400ยฐF (200ยฐC).
- Prepare the Pan: Brush the bottom and sides of a 9-inch springform pan with melted butter to ensure an easy release after baking.
- Layer the Phyllo: Place 1 sheet of phyllo dough in the pan, allowing it to extend over the sides, then brush it lightly with melted butter. Repeat this process with the remaining phyllo sheets, ensuring each is brushed with butter.
- Create Vent Slits: Cut two small slits in the center of the phyllo dough to allow steam to escape during baking.
- Initial Bake: Bake the phyllo crust for 7-10 minutes, or until it is lightly browned. Once done, cool the crust on a wire rack.
- Adjust Oven Temperature: Lower the oven temperature to 325ยฐF (160ยฐC).
- Prepare the Filling: Drain the artichokes, reserving 2 tablespoons of the marinade. Chop the artichokes and set them aside.
- Mix the Cheese Filling: In a large bowl, beat together the cream cheese, feta cheese, fresh oregano, and garlic powder until well combined. Then add the eggs, mixing just until blendedโavoid overbeating.
- Combine Ingredients: Stir in the chopped green onions, chopped artichokes, and the reserved marinade, ensuring all ingredients are well incorporated.
- Fill the Crust: Pour the cheese mixture into the phyllo crust, covering it loosely with foil to prevent excessive browning.
- Final Bake: Bake for 40-50 minutes, or until the center remains soft but the sides are firm enough to hold their shape when gently shaken. Note that the cheesecake may not look fully โdoneโ at this point, but it will firm up while chilling in the refrigerator.
- Chill and Serve: Allow the cheesecake to cool before covering and chilling in the refrigerator for 2-24 hours (24 hours is recommended). When ready to serve, garnish with sprigs of fresh oregano and enjoy it slightly chilled or at room temperature for a creamy, spreadable texture.
This Artichoke Cheesecake is sure to be a hit, perfect for gatherings and special occasions!
