artichoke cheesecake
ambrosia 
junior auxiliary of vicksburg mississippi 
 
2 Tbsp  butter, softened
1/4 cup  fine dry breadcrumbs
1/4 cup  parmesan cheese, grated
2 Tbsp  italian seasoning
2   8oz pkgs cream cheese, room temperature
1 cup  feta cheese, crumbled
3 large  eggs
1 cup  sour cream
1   14oz can artichoke hearts, drained & chopped
1 small  red bell pepper, chopped
1 small  green bell pepper, chopped
6   scallion heads + 1/2-inch green from each, chopped
1 large  clove garlic, pressed
1 tsp  crushed dried tarragon
1 Tbsp  fresh or dried basil
 
grease a 9-inch springform pan with the butter. mix together the 
breadcrumbs, parmesan cheese, and 2 tablespoons italian seasoning. 
coat bottom of pan; set aside remaining mixture. preheat oven to 375 
degrees. in food processor beat cream cheese until fluffy. add feta 
cheese, eggs, and sour cream. beat until smooth. add chopped 
artichokes. beat in red and green bell peppers, scallions, garlic, 
tarragon, and basil. spoon mixture into prepared pan. bake for 40 
minutes or until golden brown. cool to room temperature. chill for at 
least 2 hours. remove from pan. pat reserved crumb coating mixture on 
outside of cheesecake. serve with toast points or crackers. 
yield: one cheesecake. 
 
source: http://southernfood.about.com/library/rec98/bl80405a.htm 
 
 
 
 
 
 
(ID: 78392) Mirror: rec.food.recipes: Fri, Aug 15, 2003


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