*  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.
 
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