Best Artichoke Cheesecake Recipes

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ARTICHOKE CHEESECAKE



Artichoke Cheesecake image

I created this appetizer about 10 years ago. The combination of herbs and cheese seemed like a natural pairing. The addition of artichokes just took this over the top as a wonderful sensation. -Nancy Ringer, Wichita, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 24 servings.

Number Of Ingredients 14

1 teaspoon butter, melted
1/4 cup seasoned bread crumbs
2 packages (8 ounces each) cream cheese, softened
1 cup sour cream
3/4 cup crumbled feta cheese
3 green onions, chopped
2 garlic cloves, minced
1 teaspoon dried tarragon
1/2 teaspoon dried basil
1/4 teaspoon salt
3 large eggs, lightly beaten
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 medium sweet red pepper, chopped
Assorted crackers

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Drizzle melted butter over bottom of pan; sprinkle bread crumbs over butter., In a large bowl, beat cream cheese and sour cream until smooth. Beat in the feta cheese, onions, garlic, tarragon, basil and salt. Add eggs; beat on low speed just until combined. Fold in artichokes and red pepper. Pour into springform pan. Place pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° until center is just set and top appears dull, 35-40 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Serve with crackers.

Nutrition Facts : Calories 118 calories, Fat 10g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 187mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

ARTICHOKE CHEESECAKE



Artichoke Cheesecake image

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

4 teaspoons unsalted butter, melted
8 sheets phyllo dough, thawed
3 ounces marinated artichoke hearts
3 (8 ounce) packages cream cheese, softened
5 ounces feta cheese, crumbled (about 1 1/4 c.)
1 1/2 teaspoons chopped fresh oregano (no substitutions)
1/4 teaspoon garlic powder
3 large eggs
1/4 cup chopped green onion

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



ARTICHOKE CHEESECAKE image

Categories     Cheese     Appetizer     Bake

Yield 16 servings

Number Of Ingredients 8

1 3 oz. jar of marinated artichoke hearts
24 oz. cream cheese, room temp.
1 1/4 c feta cheese, crumbled
4 cloves garlic, minced
3 T. fresh oregano, chopped
3 large eggs
1 bunch green onions chopped
1 small jar diced pimentos, drained

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.

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Artichoke Cheesecake Recipes: A Tasty Twist on Classic Cheesecake

If you're a fan of both artichokes and cheesecake, you might want to try the unique flavor combination of artichoke cheesecake. This savory spin on traditional cheesecake combines creamy, tangy cheese with artichoke hearts for a delicious and balanced taste.
What are Artichoke Cheesecake Recipes?
Artichoke cheesecake recipes typically contain a mix of cream cheese, eggs, and sour cream, as well as chopped artichokes, garlic, and other savory seasonings. Some versions also include grated parmesan cheese or other cheeses like cheddar or goat cheese to add a bit of extra flavor. Most artichoke cheesecake recipes are baked in a spring-form pan and chilled in the refrigerator before serving. They can be served as a savory appetizer or snack, or as a main course paired with a side salad or bread.
The History of Artichoke Cheesecake
The origins of artichoke cheesecake are unclear, but it's likely that the recipe was inspired by the popular appetizer dip of artichoke and spinach. This dip is typically made with a combination of cream cheese, sour cream, spinach, and artichokes, baked until hot and bubbly, and served with crackers or bread. Artichoke cheesecake may have been born from the idea of turning this dip into a more elegant and unique dish. The savory flavor of the artichokes pairs well with the creamy texture of the cheesecake, making it a tasty and satisfying option for any occasion.
How to Make Artichoke Cheesecake
While recipe specifics vary, most artichoke cheesecakes consist of the following steps: 1. Preheat your oven to 350°F. 2. Prepare your crust by crushing crackers or bread into a fine powder and mixing with melted butter. Press this mixture into the bottom of a greased spring form pan, and bake for 10-12 minutes. 3. In a separate bowl, beat together cream cheese, sour cream, eggs, and any other desired seasonings until smooth. 4. Fold in chopped artichoke hearts, garlic, and grated parmesan cheese, if using. 5. Pour this mixture into the baked crust and smooth the top with a spatula. 6. Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center. 7. Allow the cheesecake to cool to room temperature, then chill in the refrigerator for several hours or overnight before serving.
Variations on Artichoke Cheesecake
While the basic recipe for artichoke cheesecake is simple and delicious, there are many variations that can be explored. Some ideas for experimenting with this fun and flavorful dessert include: - Adding other vegetables like chopped spinach or roasted red peppers to the base mixture - Using different types of cheese like goat cheese or feta to give the cheesecake a more complex flavor - Bake the cheesecake in muffin tins for individual portions, or in a larger baking dish to serve as a dip with crackers or bread - Experimenting with different types of crusts, like a crumbled tortilla chip crust for a Southwest-inspired twist
Conclusion
Artichoke cheesecake may seem like an unusual combination, but it's a surprisingly tasty and versatile dish that can be enjoyed as an appetizer or main course. With its creamy texture, pungent garlic flavor, and mild artichoke taste, this savory treat is sure to impress even the most discerning taste buds. So why not give it a try today and discover the unique and delicious flavor of artichoke cheesecake?
Making artichoke cheesecake recipes is a unique and delicious way to enjoy both the savory flavor of artichokes and the creamy indulgence of cheesecake. But if you are new to this recipe, you may need some tips and tricks to ensure that your artichoke cheesecake comes out perfect. In this article, we will cover some valuable tips that will help you create a memorable artichoke cheesecake.

Tips for Making Artichoke Cheesecake Recipes

1. Choose Fresh Ingredients
For a delicious artichoke cheesecake, you cannot compromise on the quality of ingredients. Use fresh, high-quality ingredients for your recipe. Choose plump, fresh artichokes and preferably fresh herbs. The quality of ingredients you use can make or break your dish, so balancing your budget with your desire for high-quality ingredients is crucial.
2. Preparing the Artichokes
Before using artichokes in the cheesecake, you need to prepare them properly. Firstly, peel off the tough outer leaves of the artichoke, then cut off the top of the artichoke, remove the choke area (hairy part) and discard it. Then rinse the artichokes, and chop them finely. You can also buy canned or frozen artichokes if you can't find fresh ones.
3. Choose the Right Cheese
There are many types of cheese to choose from when making artichoke cheesecake. Cream cheese is the main ingredient for cheesecake, but you can add other cheeses like parmesan or feta to add more flavor. It's best to use soft, creamy cheese that will blend well with the artichokes, as it will maintain the rich, buttery texture of the cheesecake.
4. Balance the Flavors
Artichokes have a distinct flavor, which might be too strong for some people. You need to balance the flavors in your cheesecake recipe. Use additional herbs and spices such as garlic, basil, or thyme to complement the flavor of the artichokes. Taste your mixture to ensure the flavors are balanced.
5. Proper Mixing
When combining the cheesecake mix with the artichoke, you don’t want to overmix the ingredients, as that can produce a flat, tasteless cheesecake. Mix your ingredients evenly, making sure to avoid incorporating too much air, which could cause cracks and bubbles in the cake.
6. Use the Right Pan
The right pan will make all the difference in the outcome of your artichoke cheesecake recipe. Use a springform pan to help your cheesecake cook evenly and release properly without sticking. A 9-10 inch round pan is ideal for this recipe, but you can also use a square or rectangular pan.
7. Preheat Your Oven
Preheating your oven is important to ensure that your cheesecake cooks evenly. This will also help to prevent cracks from forming in the top of the cake. Preheat your oven to 350°F, and place your cheesecake in the center rack.
8. Don't Overbake
Over-baking your cheesecake can cause it to become dry and crumbly. Be sure to keep a close eye on your cake to prevent overcooking. The edges should be slightly golden, and the center should be slightly jiggly. When it's done, turn off your oven and let the cake cool down slowly while still inside the oven.
9. Cool Down Properly
Just as preheating is important, so is proper cooling. Allow your cheesecake to cool down at room temperature for an hour. Then, place it in the refrigerator for a few hours to chill and set properly. If you can, avoid making this the same day you will serve it, because it takes time for flavors to develop and the densities to set well.
10. Garnish and Serve
Once your artichoke cheesecake is ready, it's time to garnish it for presentation. You can use fresh herbs, sliced avocado, roasted cherry tomatoes, and olives to add some color and flavor to the dish. Slice gently with a sharp knife, and serve the cheesecake immediately.

Conclusion

Artichoke cheesecake is a great dish that will delight and impress your guests. With these valuable tips, you’ll be able to create a tasty and perfectly balanced recipe. Keep experimenting with different cheese and herb combinations to bring out new flavors, and don’t be afraid to experiment with toppings and garnishes to add an extra touch of pizzazz to your artichoke cheesecake recipe. Happy baking!

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