Savory Cheesecake
From lenora 14 years agoIngredients
- 1 (10 oz.) pkg. frozen chopped spinach, thawed shopping list
- 1/4 c. plus 1 tbsp. butter, melted shopping list
- 1 1/3 c. fine, dry bread crumbs shopping list
- 3 (8 oz.) pkgs. cream cheese, softened shopping list
- 1/4 c. whipping cream shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. ground nutmeg shopping list
- 1/8 tsp. red pepper shopping list
- 4 eggs shopping list
- 1 c. (4 oz.) shredded gruyere cheese shopping list
- 3 tbsp. minced green onions shopping list
- 1 c. finely chopped ham (or turkey bacon) shopping list
- 3 tbsp. butter shopping list
- 1/2 lb. fresh mushrooms, chopped shopping list
- 1/4 tsp. salt shopping list
- 1/4 tsp. pepper shopping list
How to make it
- Drain spinach well, pressing between paper towels until barely moist. Set spinach aside.
- Combine melted butter and bread crumbs, mixing well. Press into bottom and up sides of a well-greased 9-inch springform pan. Bake at 350 degrees for 8 minutes; let cool.
- Combine cream cheese, whipping cream, 1/2 teaspoon salt, nutmeg, and red pepper in container of an electric blender or food processor. Cover and process on low speed 1 minute or until smooth. Add eggs, and process until smooth.
- Combine Gruyere cheese and half the cream cheese mixture in a medium bowl; set aside. Combine spinach, onions, and ham with remaining cream cheese mixture; stir well. Set aside.
- Melt 3 tablespoons butter in a medium saucepan; add mushrooms, 1/4 teaspoon salt and pepper. Cook over low heat, stirring frequently, 5-8 minutes or until mushrooms are tender. Set aside.
- Pour spinach mixture into prepared crust. Layer mushrooms over spinach mixture. Carefully pour remaining Gruyere mixture over mushrooms. Place cheesecake on a baking sheet. Bake at 325 degrees for 1 hour and 15 minutes. Turn oven off and partially open oven door; leave cheesecake in oven 1 hour. Let cool to room temperature on a wire rack. Yield: 12 servings.
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