So this is kind of a restaurant copycat of sorts… and by kind of, I mean it’s ten thousand bajillion zillion times better than the original. It’s true!
Also true? I’m not cute when I brag. I prance and sing and do the most obnoxious touchdown dances all the eff over the place.And that’s what I’m doing currently.
Like a boss.
Savory Spinach and Artichoke Cheesecake
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 [recipe below this one] for a larger crowd! Enjoy!
15 minPrep Time
50 minCook Time
1 hr, 5 Total Time
- 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
- note: 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!
- [i]optional cracker crust:
- [/i]1/4 cup of crushed whole grain ritz-style crackers
- 1-2 TBSP melted butter
- 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.
for a standard-sized cheesecake [fit for a party or potluck]
2 cups frozen spinach, thawed + squeezed and patted dry
2 cups cream cheese [regular or 1/3 fat… 16oz total]
2 cups ricotta cheese
3 cups feta cheese
1 cup of artichoke hearts
1/2 cup chopped green onion
4 large cloves of garlic, minced
4 large eggs
1 tsp garlic powder
1 tsp of salt
Bake for an additional 10-15 minutes
so… how was it? In-freaking-credible! Remember that annoying happy dance I spoke of? Still doing it. I’m certain at this point it doubles as my cardio for the day. Recipe testing three rounds of this bad boy was mahhhhvelous! I think P and I have currently consumed enough spinach to merit Popeye-like muscles, complete with a sassy anchor tattoo.
|“I yam what I yam!” [source]|
Sure you can convert this to plan-jane spinach dip for your holiday party…. but then you’d have to deal with the social atrocity of complete strangers double-dipping their faces off. Not to mention the cringe-worthy inevitability of losing a broken chip in the dip bowl, thus leaving you with the decision to fish it out with another chip or be the jerk who left soggy chip remnants in what was once a pristine bowl of dip.
Eff that. Make the cheesecake. It’s fancy-schmantsy, uber impressive, and everyone gets their own slice to attack with the veggie/carb of their choosing. Everyone wins. Well everyone that was on-time to the shindig. That guy who showed up late? He’s left to nibble the stray cheesecake crumbs and the lone carrot that someone most likely licked and left behind.
The moral of the story? Make the cheesecake.