Savory Spinach Artichoke Cheesecake
User Reviews
4.9
21 reviews
Excellent
Savory Spinach Artichoke Cheesecake
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This mini savory cheesecake makes an impressive and delicious make-ahead party spread! It's perfectly sized to share with a few friends! Or make the full size version (measurements in post) for a extra-large crowd! Enjoy!
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Ingredients
- ½ cup frozen spinach (thawed + squeezed dry)
- ½ cup cream cheese (not fat-free)
- ½ cup ricotta cheese
- ¾ cup feta cheese
- ¼ cup jarred artichoke hearts
- 1 clove garlic minced
- 1 large egg
- 2 TBSP chopped green onion
- ¼ tsp garlic powder
- ¼ tsp salt
OPTIONAL CRACKER CRUST:
- ¼ cup of crushed whole grain ritz-style crackers
- 1-2 TBSP melted butter
TOOLS NEEDED
- 4-inch mini springform pan
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Instructions
- Preheat your oven to 350 degrees F.
- Fill a baking/casserole dish with water and place it in the bottom rack of your oven. Place the second rack in the center.
- 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.
- 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.
- Bake at 350 degrees Fahrenheit for 50 minutes.
- 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.
- Place the springform pan on a plate, cover with a paper towel then wrap in foil. Pop it in the fridge to set for a minimum 3 hours to set the shape. Alternatively you can make it the night before and let it chill while you sleep. A few friends have mentioned they serve theirs warm straight from the oven and haven't had issues with it losing shape, so totally feel free to dive in right away!
- 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 15-30 minutes and serve hot alongside toasted crostini, croissants, tortilla chips, or your favorite buttery 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.
Notes
- Allow ingredients time to reach room temperature for optimal results! In the event that you wind up with a few spoonfuls of leftover spinach artichoke amazingness. Top it with parmesan cheese, warm in the oven or microwave, and snack away while your cheesecake bakes!
- Serve with toasted baguette slices. DELISH!
- Make as directed above, cover it with a paper towel then foil, and cooked it on the trivet with 1.5 cups water for 35 mins high pressure with 19 mins NPR.
- Using a 7-inch springform instead of the 4 inch mini? Double the mini recipe from the recipe card above and you’re good to go!
- 7-inch springform
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
203kcal
(10%)
Carbohydrates
5g
(2%)
Protein
8g
(16%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
80mg
(27%)
Sodium
471mg
(20%)
Potassium
123mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2151IU
(43%)
Vitamin C
3mg
(3%)
Calcium
174mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 471mg | 20% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2151IU | 43% |
| Vitamin C | 3mg | 3% |
| Calcium | 174mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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