ARTICHOKE CHEESECAKE
I created this appetizer about 10 years ago. The combination of herbs and cheese seemed like a natural pairing. The addition of artichokes just took this over the top as a wonderful sensation. -Nancy Ringer, Wichita, Kansas
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Drizzle melted butter over bottom of pan; sprinkle bread crumbs over butter., In a large bowl, beat cream cheese and sour cream until smooth. Beat in the feta cheese, onions, garlic, tarragon, basil and salt. Add eggs; beat on low speed just until combined. Fold in artichokes and red pepper. Pour into springform pan. Place pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° until center is just set and top appears dull, 35-40 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve with crackers.
Nutrition Facts : Calories 118 calories, Fat 10g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 187mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
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.
ARTICHOKE CHEESECAKE
Steps:
- Drain the artichokes, reserving 2 T of the marinade, chop the artichokes. Combine cream cheese,feta cheese, garlic and oregano in a large bowl until smooth. Beat in the eggs until smoothh. Stire in the artichokes, green onions, pimento and reserved marinade. Spoon into a greased 9" sprinform pan and cover loosely with foil. Bake at 325' for 45 min or until firm around edges but still slightly soft in center. Cool. Chill, covered, for 2 to 24 hours. Serve with pita crisps.
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