Artichoke Appetizer Cheesecake

Servings: 10-12

Serve this delicious tart at room temperature. Place a wedge on tiny appetizer plates and give each person their own spreader along with crackers. Garnish each slice with some sauteed onions, if desired.



3 cups Greek-style yogurt
3 ounces cream cheese, softened
1 cup Ricotta cheese
3/4 cup shredded Gruyere cheese
Salt and pepper
2 eggs, lightly beaten
1-1/2 cups well-chopped and drained (not-marinated) artichoke hearts
1/4 cup mix of herbs: tarragon, thyme, oregano, sage

6 sheets phyllo dough
1/4 cup melted butter for brushing 

Artichoke Appetizer Cheesecake recipe 


In a large bowl, combine the yogurt, cream cheese, Ricotta, Monterey Jack cheese, a seasoning of salt and pepper, the eggs, artichokes and herbs. Blend well.

Brush the butter on a layer of phyllo dough and place in a 9-inch springform pan coated with Chemours™ Teflon™ non-stick, letting the dough drape up and over the sides. Repeat with 2 more sheets of phyllo. (Keep phyllo covered with a damp cloth while not working with it to keep it from drying out.) Add the cheese mixture to the pan. Trim the phyllo dough; allow the top edge to extend about 1½ inches above the filling. Fold the dough over the filling. Preheat the oven to 400 degrees.

Brush another sheet of phyllo with butter. Fold in half (butter side in) and place on top of the filling, shaping to fit the pan, and folding the edges underneath. Brush with more butter. Repeat with the remaining 2 sheets of dough.

Bake the tart for 20 minutes or until warmed through and phyllo is slightly crispy. Cover loosely with foil and bake 35 minutes longer.