Best 2 Artichoke Cheesecake Recipes
Indulge in a culinary journey that redefines the boundaries of taste with the exceptional Artichoke Cheesecake. This innovative dish, characterized by its harmonious blend of sweet and savory notes, promises a taste experience like no other. Dive into the depths of flavor as the subtle earthiness of artichoke converges with the lusciousness of creamy cheesecake, creating a symphony of textures and aromas that will captivate your senses. Prepare to embark on an enchanting culinary adventure as you navigate through the intricacies of this remarkable recipe, sure to leave an indelible mark on your palate and establish a new standard for culinary excellence.
Check out the recipes below so you can choose the best recipe for yourself!
ARTICHOKE CHEESECAKE
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!
Provided by LorenLou
Categories Spreads
Time 1h20m
Yield 16-18 serving(s)
Number Of Ingredients 9
Steps:
- 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.
ARTICHOKE CHEESECAKE
Steps:
- Drain the artichokes, reserving 2 T of the marinade, chop the artichokes. Combine cream cheese,feta cheese, garlic and oregano in a large bowl until smooth. Beat in the eggs until smoothh. Stire in the artichokes, green onions, pimento and reserved marinade. Spoon into a greased 9" sprinform pan and cover loosely with foil. Bake at 325' for 45 min or until firm around edges but still slightly soft in center. Cool. Chill, covered, for 2 to 24 hours. Serve with pita crisps.
Tips:
- Mise en Place: Before starting, ensure all ingredients are measured and ready. This will make the cooking process smoother and more efficient.
- Choose Fresh Artichokes: Select artichokes that are fresh, firm, and have tightly closed leaves. Avoid artichokes with brown spots or wilted leaves.
- Prepare Artichokes Properly: Trim the artichoke stems and remove the tough outer leaves until you reach the tender inner leaves. Cut off the sharp tips of the leaves.
- Cook Artichokes Thoroughly: Steaming or boiling artichokes until they are tender when pierced with a fork is essential. Overcooking can make them mushy, so check for doneness regularly.
- Cool Artichokes Before Handling: Let the cooked artichokes cool slightly before handling. This will prevent the leaves from breaking apart.
- Use High-Quality Cream Cheese: For a smooth and creamy filling, use high-quality cream cheese that is at room temperature.
- Beat Cream Cheese Until Smooth: Before adding other ingredients, beat the cream cheese until it is smooth and free of lumps. This will help ensure a consistent texture in the cheesecake.
- Add Flavorings Gradually: When adding herbs, spices, or extracts to the cheesecake filling, start with a small amount and adjust to taste. This will help prevent overpowering flavors.
- Bake Cheesecake at Low Temperature: To prevent cracking, bake the cheesecake at a low temperature for an extended period. This will allow it to cook evenly and set properly.
- Cool Cheesecake Slowly: After baking, let the cheesecake cool slowly in the oven with the door slightly open. This will help prevent the cheesecake from sinking or cracking.
Conclusion:
Indulge in the delectable delight of artichoke cheesecake by following the culinary journey outlined in this recipe. Each step, from preparing the artichokes to crafting the creamy filling and baking it to perfection, is meticulously detailed to ensure culinary success. With careful attention to detail and a touch of creativity, you can elevate this classic dish into an unforgettable masterpiece. Remember to choose fresh, tender artichokes, balance flavors harmoniously, and bake with precision. The result will be a captivating symphony of flavors and textures that will leave your taste buds tantalized and your guests craving more. So, embark on this culinary adventure, embrace the joy of cooking, and let the flavors of artichoke cheesecake enchant your senses.
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