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Low-Carb Artichoke Cheesecake




Source of Recipe


Internet


List of Ingredients




2 TBS butter, unsalted
3 oz marinated artichoke hearts
24 oz cream cheese, softened
5 oz feta cheese, crumbled (1-1/4 cups)
1-1/2 tsp fresh oregano, chopped
1/4 tsp garlic powder
3 large eggs
1/4 cup green onions, chopped
1 each roma tomato, sliced
14 each Greek olives
1/4 cup fresh basil leaves

Note: Springform pan must be sealed, wrapped in foil, and greased really well. (You can also use a Wilton carboard cake insert)

Preheat oven to 325ºF. Brush bottom and sides of a 9-inch springform pan with butter.

Drain and chop artichokes, reserving 2 TBS of the marinade. Set aside.

Beat cream cheese, feta, oregano and garlic powder in a large bowl. Add eggs, beating just until blended. Do not overbeat. Add artichoke hearts, reserved marinade and green onions. Combine well.

Pour mixture into pan and cover loosely with foil. Bake 35 to 40 minutes, until center is soft and sides stay firm when gently shaken. Cool.

Cover and chill 2 hours or up to 24 hours.

When ready to serve, remove from pan and garnish with tomatoes, olives and basil leaves. Serve slightly chilled or at room temperature.

Recipe