Spinach, mushroom and gruyere cheesecake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unsalted butter; for pan |
| 1⅓ | cup | Fine breadcrumbs; toasted |
| 5 | tablespoons | Unsalted butter; melted |
| 1½ | pounds | Cream cheese; room temperature |
| ¼ | cup | Whipping cream |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly grated nutmeg |
| ¼ | teaspoon | Ground red pepper |
| 4 | larges | Eggs |
| 4 | ounces | Gruyere cheese; shredded |
| 1 | 10 oz pkg frozen chopped spinach, thawed + pressed dry | |
| 2½ | tablespoon | Finely chopped green onion |
| 3 | tablespoons | Unsalted butter |
| ½ | pounds | Mushrooms; finely chopped |
| Salt and freshly ground pepper, to taste | ||
Directions
CRUST
FILLING
Preheat oven to 350 degrees.
Butter 9-inch springform pan. Mix breadcrumbs and melted butter.
Press mixture firmly onto bottom and sides of pan.
Bake until set, 8 to 10 minutes. Cool.
Mix cream cheese, whipping cream, salt, nutmeg and red pepper in blender or processor until smooth. Blend in eggs.
Divide filling evenly between 2 medium bowls. Stir Gruyere into one half.
Mix spinach and onion into remainder. Pour spinach filling into pan.
Preheat oven to 325
Melt remaining butter in large skillet over medium-high heat. Add mushrooms and cook til all moisture is evaporated, about 10 minutes, stirring frequently. Season with salt and pepper.
Spoon mushrooms over spinach filling. Carefully pour cheese filling over top.
Set pan on baking sheet. Bake 1 -¼ hours. TURN OVEN OFF and cool cheesecake about 1 hour with door ajar.
Transfer to rack. Remove springform. Cool to room temperature before serving.
Recipe by: Bon Appetit Magazine/July 1983 p: 84 Posted to MC-Recipe Digest V1 #897 by Jayni <poobery@...> on Nov 10, 1997