A savory cheesecake using Mediterranean flavors -- artichokes, feta, and oregano.
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
1/4 cup sliced green onions
Plum tomato slices (optional)
Assorted crackers, toasted baguette slices, and/or fresh fruit (optional)
1. For crust, in a small bowl combine the bread crumbs and melted butter or margarine. 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
3. In a large mixing bowl 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 degree F oven about 35 minutes or until center appears nearly set when shaken. Cool on a wire rack for 30 minutes. Cover and chill for 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. Makes 16 to 20 appetizer servings.
Lower-Fat Appetizer Cheesecake: Prepare as above, except substitute three 8-ounce packages fat-free cream cheese for the regular cream cheese.
Source: Better Homes & Gardens