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* Exported from MasterCook * Spinach, Mushroom and Gruyere Cheesecake Recipe By : Bon Appetit Magazine/ July 1983 p: 84 Serving Size : 12 Preparation Time :0:00 Categories : Hors d'Oeuvres- Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 1 tbsp unsalted butter -- for pan 1 1/3 cups fine breadcrumbs -- toasted 5 tbsp unsalted butter -- melted FILLING: 1 1/2 lbs cream cheese -- room temperature 1/4 cup whipping cream 1/2 tsp salt 1/4 tsp freshly grated nutmeg 1/4 tsp ground red pepper 4 large eggs 4 oz Gruyere cheese -- shredded 10 oz pkg frozen chopped spinach -- thawed + pressed dry 2 1/2 tbsp finely chopped green onion 3 tbsp unsalted butter 1/2 lb mushrooms -- finely chopped Salt and freshly ground pepper -- to taste OVEN: 350 Butter 9-inch springform pan. Mix breadcrumbs and melted butter. Press mixture firmly onto bottom and sides of pan. Bake til set, 8 to 10 minutes. Cool. Mix cream cheese, whipping cream, salt, nutmeg and red pepper in blender or processor til 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. OVEN: 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 -1/4 hours. TURN OVEN OFF and cool cheesecake about 1 hour with door ajar. Transfer to rack. Remove springform. Cool to room temperature before serving. - - - - - - - - - - - - - - - - - - Plain Text Version of This Recipe for Printing or Saving | |
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