artichoke cheesecake
 
recipe by : http://www.cdkitchen.com 
serving size : 1 preparation time :0:00 
categories : appetizer:cheese 
 
1/4 cup  butter -- melted
6   sheets phyllo dough -- thawed
3 oz.  artichoke hearts -- marinated
24 oz.  cream cheese -- softened
1-1/4 cup  feta cheese -- crumbled
1/2 tsp  dried oregano -- crushed
1/4 tsp  garlic powder
3   eggs
1/4 cup  green onions -- sliced
 
brush bottom and sides of a 9 inch springform pan 
with some of the butter. cut sheets of phyllo into 
13 inch rounds. ease one sheet into pan off center 
so phyllo extends 3 inches up the sides. brush with 
butter. repeat with remaining phyllo and butter, 
placing sheets off center to cover bottom and sides 
of pan. make two slits in the center of phyllo for 
steam to escape. bake crust in a 400f oven for 9 to 
10 minutes or till lightly golden. cool on a wire 
rack. reduce oven temperature to 325f. 
 
drain artichokes, reserving 2 tablespoons of the 
marinade. chop artichokes; set aside. beat cream 
cheese in a large mixing bowl till smooth. add feta, 
oregano, an garlic powder. beat will. add eggs; beat 
just till blended. do not overbeat. stir in artichoke 
hearts, reserved marinade, and green onion. pour 
into crust. bake in a 325f degree oven for 35 to 40 
minutes or till center is soft set and sides stay 
firm when gently shaken. cool. cover and chill for 
2 to 24 hours. serve slightly chilled or at room 
temperature. to serve, remove from pan; top with plum 
tomatoes and whole olives, if desired. cut into wedges. 
 
source: http://www.cdkitchen.com/recipes/ap/chees/ap-chee004.shtml 
-- 
 
(ID: 78393) Mirror: rec.food.recipes: Fri, Aug 15, 2003


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