- 15 mins
- 65 mins
Ingredients
- optional cracker crust:
- 4-inch or 4.5-inch mini springform pan
- 1/2 cup of frozen spinach, thawed + squeezed dry
- 1/2 cup cream cheese [not fat-free]
- 1/2 cup ricotta cheese
- 3/4 cup feta cheese
- 1/4 cup of artichoke hearts
- 1 large clove of garlic, minced
- 1 large egg
- 2 TBSP chopped green onion
- 1/4 tsp garlic powder
- 1/4 tsp of salt
- 1/4 cup of crushed whole grain ritz-style crackers
- 1-2 TBSP melted butter
Preparation
Step 1
Preheat your oven to 350 degrees F.
Measure out your ingredients, then walk away. This recipe works best when at room temperature. Be sure to fully drain and strain both your spinach and your artichokes. This will prevent the soggification of your masterpiece.
Prep your springform pan by lining the bottom with parchment paper and lightly greasing the sides with butter. Next wrap the outside of the pan in two layers of aluminum foil. To do this, cut two large squares of foil, place the pan on top, centered, and fold to make a barrier along the bottom and sides, leaving the top open for your cheesecake. Place the pan in a baking dish and set aside. [click here] for a visual.
Combine cream cheese, ricotta, and feta in your food processor.
Pulse just a few times to mix gently.
Next add your egg, spinach, artichoke, garlic, salt and garlic powder and gently pulse enough to incorporate.
Lastly, add the chopped green onion and fold into the mixture.
If you're making a crust add that to the springform pan first. Finely crush crackers and combine with melted butter. Spread evenly onto the parchment paper at the bottom of your spring-form pan and top with your cheesecake filling.
Skipping the crust? Simply pour your cheescake into the springform pan.
Place the foil-wrapped pan inside a lasagna-style baking dish [example] and fill with enough hot water to reach about halfway up the cheesecake pan, but no higher.
Bake at 350 degrees Fahrenheit for 50 minutes. [add an extra 10-15 minutes for a large, standard springform pan]
When finished, the cheesecake will be golden around the edges and wiggle a little when the pan is gently nudged.
Turn off the oven but leave the cheesecake inside to cool down slowly to prevent cracking.
After an hour has passed, remove from the oven, take off the foil, cover with saran wrap and place the cheesecake in the fridge for a minimum 3 hours to set the shape.
It can be stored in the fridge up to 2 days in advance, making this a perfect make-ahead appetizer!
Ready to dig in? Drizzle a little extra virgin olive oil on top and pop the cheesecake back in the oven for 15 minutes and serve hot alongside crostini, white corn tortilla chips, or your favorite crackers. Broccoli, celery, and carrot sticks should also be present for good measure. [I'm certain there's a law stating so!] Garnish with crumbled feta or shaved parmesan cheese if you're feeling fancy.