The Christian Broadcasting Network

FILLING
16 oz Philly cream cheese, room temp.
1 cup crumbled feta cheese, room temp.
1 cup sour cream
3 large eggs
3 tbsp all purpose flour
(3) 14 oz cans artichoke hearts, reserve one can for center
1 large head garlic (roasted with olive oil and Italian herbs, cooled and squeezed out of the peel)
1 tbsp dried Italian seasoning
1 tbsp Lea & Perrins
Crystal hot sauce to taste
1 tsp lemon-pepper seasoning
1 tsp lemon zest, finely grated
1 tsp olive oil
3 tsp Romano cheese, finely grated

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Cooking Instructions:

CRUST
Combine all ingredients in a small bowl. Line a Souffle dish measuring 6 inches across and 5 inches deep with two long overlapping pieces of aluninum foil. Make sure there is at least 4 inches hanging over the sides. Repeat with plastic wrap.  Spray plastic wrap with Pam spray. Place 2/3 of the breadcrumb mixture into the bottom of the lined dish and roll the dish around to lightly coat the sides. Press the crumbs firmly into the bottom of the dish and chill while you prepare the filling.

FILLING
Place all filling ingredients except the whole can of artichoke hearts reserved for the center, into the bowl of a processor.  Process until smooth. Pour half of the filling into the prepared crust. Coarsely chop up the reserved artichoke hearts and spread over the filling. Carefully spoon the balance of the cheese filling over the cut-up artichoke hearts. Roll back the plastic wrap and place the cheesecake in a Bain Marie with the hot water at least half-way up the sides of the dish.

Bake the cheesecake in a preheated 350 degrees oven for 50 minutes. 

Carefully remove the cheesecake from the oven and spread the top with a thin layer of sour cream and sprinkle with the remaining breadcrumbs. Return to oven for an additional 10 minutes until lightly browned. Allow it to cool completely to room temperature. 

Refrigerate, covered until well chilled (overnight is best). Cover carefully with heavy-duty foil and freeze.

Four hours before serving, remove from freezer and carefully lift the cheesecake out of the dish using the foil to pull it out straight up.

Place cheesecake on a cutting board and using a heavy-duty, sharp knife, cut into desired wedges (usually 8 equal wedges). You can wrap and re-freeze any portions you do not need right away. Make sure they are well wrapped and sealed in a plastic freezer bag. Arrange the wedges on a lettuce lined platter with roasted garlic and lemon.

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Memorable Moment:

Here in the New Orleans the Italian stuffed artichoke is a favorite during the holidays. This savory cheesecake spread has all those wonderful flavors in an easy and beautiful presentation for a party appetizer. Just serve with a basket of toasted thin slices of french bread or assorted crackers. Stand back and wait for the compliments. Merry Christmas and a peaceful New Year!