Ingredients for Artichoke Cheesecake
- 1/2 cup (1 stick) unsalted butter, melted
- 8 sheets phyllo dough
- 6 oz marinated artichoke hearts, drained and chopped
- 8 oz (227g) cream cheese, softened
- Feta cheese (not used in this recipe)
- Fresh oregano (not used in this recipe)
- Garlic powder (not used in this recipe)
- 2 large eggs
- Green onion (not used in this recipe)
- 1/2 cup (60g) grated Parmesan cheese
- 1/4 cup (30g) chopped fresh rosemary, plus sprigs for garnish
- Salt and pepper to taste
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How to Make Artichoke Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the phyllo crust: Lightly brush 4 sheets of phyllo dough with melted butter and layer them in a 9-inch springform pan, letting the edges overhang. Repeat with the remaining 4 sheets, ensuring a slightly overlapping arrangement.
- Bake the crust for 10 minutes, until lightly golden.
- Meanwhile, prepare the filling: In a food processor, combine 3 oz (85g) marinated artichoke hearts (or 6oz for an even richer flavor!), 8 oz (227g) cream cheese, softened, 1/2 cup (60g) grated Parmesan cheese, 1/4 cup (30g) chopped fresh rosemary, 2 large eggs, and salt and pepper to taste. Process until smooth.
- Pour the filling into the pre-baked phyllo crust.
- Bake for 70 minutes, or until the cheesecake is set and lightly golden brown.
- Let cool completely before removing from the springform pan.
- Garnish with fresh rosemary sprigs and serve at room temperature.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
2g
Fat
58g
Carbs
2g
