Artichoke Cheesecake

Recipe by LorenLou
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 16-18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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