Savory spinach cheesecake

Yield: 8 Servings

Measure Ingredient
½ cup Bread crumbs
1 tablespoon Butter; melted
1 teaspoon Parmesan cheese; grated
1 small Onion; chopped
Vegetable oil
¼ pounds Fresh mushrooms; sliced thin
1½ pounds Cream cheese
4 Eggs
½ teaspoon Nutmeg
¼ cup Light cream
¼ cup Beer
1 pounds Fresh spinach; washed

From: Floramaria Deter <fmc@...> Date: Fri, 2 Aug 1996 07:48:18 -0700 Combine bread crumbs, butter & parmesan; press into an 8" springform pan.

Bake @350 degrees for 10 min. until lightly browned. Remove from oven; lower oven temp. to 300. In a skillet saute onion until translucent. Add mushrooms & cook until they "sweat." Cool. Cream cheese, eggs, nutmeg, light cream & beer together until light and fluffy. Steam, drain & chop spinach coarsely. Squeeze in paper towels to remove excess liquid.

Carefully fold mushroom mixture & spinach into cheese mixture. Pour into prepared crust & bake for 1½ hours. Turn off oven; set door slightly ajar; and allow cake to cool for 2 hours in oven. Refrigerate for at least 3 hours before removing from pan. From "Brew Cuisine" MC-Recipe Digest V1 #180

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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