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

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