Appetizer cheesecake
Source of Recipe
"Nana" to Bubbe & Alex
1/2 cup fine dry bread crumbs
1 tablespoon butter or margarine, melted
1 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 clove garlic, minced
3 eggs
1/4 cup sliced green onions (2)
Assorted crackers, toasted baguette slices, and/or fresh fruit
(optional)
1. For crust, combine bread crumbs and melted butter. Press the crumb
mixture onto the bottom of a 9-inch springform pan; set aside.
2. Drain and chop artichoke hearts, reserving 2 tablespoons of the
marinade; set aside.
3. Beat cream cheese with an electric mixer until smooth. Add feta
cheese, oregano, and garlic; beat well. Add eggs; beat just until
combined. Do not overbeat. Stir in artichoke hearts, reserved
marinade, and green onions. Pour into crust. Bake in a 325 oven about
35 minutes or until center appears nearly set when shaken. Cool on a
wire rack 30 minutes. Cover; chill at least 2 hours or up to 24 hours.
4. To serve, remove from pan and cut into wedges. Serve immediately
or let stand at room temperature for 30 minutes. If desired, serve
with crackers, toasted baguette slices, and/or fresh fruit.
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