Artichoke Cheesecake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 16
• 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

Recipe

• 1 preheat oven to 400.
• 2 brush the bottom and sides of a 9" springform pan with melted butter.
• 3 place 1 sheet of phyllo in pan so that phyllo extends up and over the sides of the pan.
• 4 brush with melted butter.
• 5 repeart with the remaining phyllo and butter.
• 6 cut 2 slits in the center of the phyllo dough for steam to escape.
• 7 bake 7-10 minutes, or until lightly browned.
• 8 cool on a wire rack.
• 9 decrease oven temp to 325.
• 10 drain the artichokes, reserving 2 t.
• 11 of the marinade.
• 12 chop the artichokes and set aside.
• 13 beat the cheeses, oregano and garlic powder in a large bowl.
• 14 add the eggs, beating just until blended.
• 15 do not overbeat.
• 16 add the chopped green onions, chopped artichokes, and reserved marinade, combining well.
• 17 pour into crust, and cover loosely with foil.
• 18 bake 40-50 minutes, or until center is still soft but sides stay firm when gently shaken.
• 19 note: the cheesecake did not look"done" to me at this point, but firms up in the fridge.
• 20 also, if served only slightly chilled or at room temp (as suggested), it serves up creamy and spreadable.
• 21 cool, then cover and chill 2-24 hrs.
• 22 (24 hrs. recommended) garnish with sprigs of fresh oregano, and serve slightly chilled or at room temp.