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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    LorenLou's Note:

    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!

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    Units: US | Metric


    1. 1
      Preheat oven to 400.
    2. 2
      Brush the bottom and sides of a 9" springform pan with melted butter.
    3. 3
      Place 1 sheet of phyllo in pan so that phyllo extends up and over the sides of the pan.
    4. 4
      Brush with melted butter.
    5. 5
      Repeart with the remaining phyllo and butter.
    6. 6
      Cut 2 slits in the center of the phyllo dough for steam to escape.
    7. 7
      Bake 7-10 minutes, or until lightly browned.
    8. 8
      Cool on a wire rack.
    9. 9
      Decrease oven temp to 325.
    10. 10
      Drain the artichokes, reserving 2 T.
    11. 11
      of the marinade.
    12. 12
      Chop the artichokes and set aside.
    13. 13
      Beat the cheeses, oregano and garlic powder in a large bowl.
    14. 14
      Add the eggs, beating just until blended.
    15. 15
      Do not overbeat.
    16. 16
      Add the chopped green onions, chopped artichokes, and reserved marinade, combining well.
    17. 17
      Pour into crust, and cover loosely with foil.
    18. 18
      Bake 40-50 minutes, or until center is still soft but sides stay firm when gently shaken.
    19. 19
      NOTE: The cheesecake did not look"done" to me at this point, but firms up in the fridge.
    20. 20
      Also, if served only slightly chilled or at room temp (as suggested), it serves up creamy and spreadable.
    21. 21
      Cool, then cover and chill 2-24 hrs.
    22. 22
      (24 hrs. recommended) Garnish with sprigs of fresh oregano, and serve slightly chilled or at room temp.

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    Ratings & Reviews:

    • 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
    Total Fat 19.3 g
    Saturated Fat 11.7 g
    Cholesterol 97.3 mg
    Sodium 295.1 mg
    Total Carbohydrate 7.4 g
    Dietary Fiber 0.5 g
    Sugars 0.6 g
    Protein 6.6 g

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