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    You are in: Home / Recipes / Artichoke Cheesecake Recipe
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    Artichoke Cheesecake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on January 03, 2010

      This was good, but I agree that you should at least double the artichokes. Also, I used the mini phyllo shells, but it took 6 boxes (90) shells to use all this filling. I also think that it is best to cook them the same day you will serve them and let them cool to room temperature for serving them. The phyllo got a bit soggy being chilled overnight.

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    • on July 26, 2008

      The first time I made this, I found it very difficult to eat. You can spread the filling on crackers, but what about all that wonderful phyllo? Second time I solved it: The mini phyllo shells are PERFECT. Easy to eat and you get the full experience in one tasty bite. You'll need 3 boxes or 45 bite sized shells.

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    • on August 07, 2005

      this was very very good, and was a lovely presentation as well. not terribly hard to make either! do remember though to break the tops of the crust off the pan before you open the spring, or it will break the fragile crust. i did use the 8 sheets of phyllo and it was awesome. and i used the entire 6 oz jar of artichokes as well. i think next time i might try two six once jars! (just remember to drain the liquid though, as two tablespoons was just right.)

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    Nutritional Facts for Artichoke Cheesecake

    Serving Size: 1 (70 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 227.7
     
    Calories from Fat 173
    76%
    Total Fat 19.3 g
    29%
    Saturated Fat 11.7 g
    58%
    Cholesterol 97.3 mg
    32%
    Sodium 295.1 mg
    12%
    Total Carbohydrate 7.4 g
    2%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.6 g
    2%
    Protein 6.6 g
    13%

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