↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
Ingredients
1/4 cup butter, melted
8 sheets (14x9-inch rectangles) frozen phyllo dough, thawed
1/2 of a 6-ounce jar marinated artichoke hearts
3 8-ounce packages cream cheese, softened
1-1/4 cups crumbled feta cheese (5 ounces)
1/2 teaspoon dried oregano, crushed
1/4 teaspoon garlic powder
3 eggs
1/4 cup sliced green onion
Fresh oregano sprig (optional)
Directions
1. Preheat oven to 400 degrees F. Brush the bottom and side of a 9-inch springform pan with some of the melted butter. For crust, unroll phyllo dough; cover with plastic wrap. Remove one sheet of phyllo and lightly brush with melted butter. Place a second sheet of phyllo on top, placing it at an angle to the first sheet; brush with butter. Repeat with remaining phyllo sheets one at a time, placing each at an angle to the previous sheet to form a circle and brushing each with butter. Using a wide spatula, transfer the phyllo stack to the prepared pan, carefully easing it into the pan and allowing some of the phyllo to hang about 1/2 inch over the edge of the pan. Make two slits in the center of the phyllo stack for steam to escape.
2. Bake in preheated oven about 8 minutes or until phyllo is light golden brown. Cool on a wire rack. Reduce oven temperature to 325 degrees F.
3. Meanwhile, drain and chop artichokes, reserving 2 tablespoons of the marinade. Set artichokes aside. In a large mixing bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Add feta cheese, dried oregano, and garlic powder; beat well. Add eggs; beat just until combined (do not overbeat). Stir in artichoke hearts, the reserved 2 tablespoons marinade, and the green onion. Pour mixture into crust-lined pan.
4. Bake cheesecake for 35 to 40 minutes or until center is soft-set and edge stays firm when gently shaken. If necessary, loosely cover the edge with foil the last 10 minutes of baking to prevent overbrowning. Cool in pan on a wire rack. Cover and chill for 2 to 24 hours.
5. Remove cheesecake from pan. If desired, let cheesecake stand at room temperature for 30 minutes to bring out its fullest flavor. If desired, garnish with fresh oregano. Cut cheesecake into wedges. Makes 14 servings.
view more member recipes
Herbed Feta Cheesecake
Category: Cheesecake
Prep Time: Cook Time: Total Time:
Ingredients
1/4 cup butter, melted
8 sheets (14x9-inch rectangles) frozen phyllo dough, thawed
1/2 of a 6-ounce jar marinated artichoke hearts
3 8-ounce packages cream cheese, softened
1-1/4 cups crumbled feta cheese (5 ounces)
1/2 teaspoon dried oregano, crushed
1/4 teaspoon garlic powder
3 eggs
1/4 cup sliced green onion
Fresh oregano sprig (optional)
Directions
1. Preheat oven to 400 degrees F. Brush the bottom and side of a 9-inch springform pan with some of the melted butter. For crust, unroll phyllo dough; cover with plastic wrap. Remove one sheet of phyllo and lightly brush with melted butter. Place a second sheet of phyllo on top, placing it at an angle to the first sheet; brush with butter. Repeat with remaining phyllo sheets one at a time, placing each at an angle to the previous sheet to form a circle and brushing each with butter. Using a wide spatula, transfer the phyllo stack to the prepared pan, carefully easing it into the pan and allowing some of the phyllo to hang about 1/2 inch over the edge of the pan. Make two slits in the center of the phyllo stack for steam to escape.
2. Bake in preheated oven about 8 minutes or until phyllo is light golden brown. Cool on a wire rack. Reduce oven temperature to 325 degrees F.
3. Meanwhile, drain and chop artichokes, reserving 2 tablespoons of the marinade. Set artichokes aside. In a large mixing bowl, beat cream cheese with an electric mixer on low to medium speed until smooth. Add feta cheese, dried oregano, and garlic powder; beat well. Add eggs; beat just until combined (do not overbeat). Stir in artichoke hearts, the reserved 2 tablespoons marinade, and the green onion. Pour mixture into crust-lined pan.
4. Bake cheesecake for 35 to 40 minutes or until center is soft-set and edge stays firm when gently shaken. If necessary, loosely cover the edge with foil the last 10 minutes of baking to prevent overbrowning. Cool in pan on a wire rack. Cover and chill for 2 to 24 hours.
5. Remove cheesecake from pan. If desired, let cheesecake stand at room temperature for 30 minutes to bring out its fullest flavor. If desired, garnish with fresh oregano. Cut cheesecake into wedges. Makes 14 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Herbed Feta Dip
by sgre52160
1 cup cottage cheese, drained 1/2 cup sour cream 1 (8 oz pkg) cream cheese, softened 3 green onions, chopped 3 cloves garlic 1 cucumber, halved and seeded, coarsely chopped and patted dry (do not
by sgre52160
1 cup cottage cheese, drained 1/2 cup sour cream 1 (8 oz pkg) cream cheese, softened 3 green onions, chopped 3 cloves garlic 1 cucumber, halved and seeded, coarsely chopped and patted dry (do not
Herbed Feta Spread
by sgre52160
1 (4 oz) pkg crumbled garlic-and-herb feta cheese 1 (8 oz) pkg cream cheese 1 tbsp milk Several dashes freshly ground pepper Sweet pepper wedges or other vegetable dippers or crackers (opti
by sgre52160
1 (4 oz) pkg crumbled garlic-and-herb feta cheese 1 (8 oz) pkg cream cheese 1 tbsp milk Several dashes freshly ground pepper Sweet pepper wedges or other vegetable dippers or crackers (opti
*herbed Feta Wedges*
by sgre52160
1 1/2 cups fresh rye bread crumbs 2 tbsp sesame seed 1 1/2 tbsp butter, melted 1 (8 oz) pkg cream cheese, softened 5 oz feta cheese, room temperature 1 egg, beaten 1 tsp basil 1/2 tsp rosemary
by sgre52160
1 1/2 cups fresh rye bread crumbs 2 tbsp sesame seed 1 1/2 tbsp butter, melted 1 (8 oz) pkg cream cheese, softened 5 oz feta cheese, room temperature 1 egg, beaten 1 tsp basil 1/2 tsp rosemary
Herbed Zucchini And Feta Quiche With A Brown Rice Crust Cc
by ICOOK2
Ingredients: 2 cups cooked brown rice 1/4 cup graviera (or gruyere, grated) 1 egg 4 eggs 1/2 cup milk 2 cups zucchini (grated, squeezed and drained) 1/4 cup herbs (such as dill, mint, parsley,
by ICOOK2
Ingredients: 2 cups cooked brown rice 1/4 cup graviera (or gruyere, grated) 1 egg 4 eggs 1/2 cup milk 2 cups zucchini (grated, squeezed and drained) 1/4 cup herbs (such as dill, mint, parsley,
Savory Herbed Cheesecake
by sgre52160
4 oz grated Parmigiano-Reggiano cheese (1 cup) 1 cup dried bread crumbs 1/2 tsp minced fresh rosemary 1/3 cup unsalted butter, melted (5 tbsp) Filling 10 cloves garlic, unpeeled 1/3 cup ex
by sgre52160
4 oz grated Parmigiano-Reggiano cheese (1 cup) 1 cup dried bread crumbs 1/2 tsp minced fresh rosemary 1/3 cup unsalted butter, melted (5 tbsp) Filling 10 cloves garlic, unpeeled 1/3 cup ex
view more member recipes
Recipe Quick Jump