Cheesecake Recipes

Savory Spinach Cheesecake
Serving Size: 8

denise bradshaw bdgm08b
1/2 cup bread crumbs
1 tablespoon butter -- melted
1 teaspoon parmesan cheese -- grated
1 sm onion -- chopped
vegetable oil
1/4 pound fresh mushrooms -- sliced thin
1 1/2 pound cream cheese
4 eggs
1/2 teaspoon nutmeg
1/4 cup light cream
1/4 cup beer
1 pound fresh spinach -- washed

Cooking Directions:

Combine bread crumbs, butter & parmesan; press into an 8" springform pan.
Bake @350 degrees for 10 min. until lightly browned. Remove from oven;
lower oven temp. to 300. In a skillet saute onion until translucent. Add
mushrooms & cook until they "sweat." Cool. Cream cheese, eggs, nutmeg,
light cream & beer together until light and fluffy. Steam, drain & chop
spinach coarsely. Squeeze in paper towels to remove excess liquid.
Carefully fold mushroom mixture & spinach into cheese mixture. Pour into
prepared crust & bake for 1 1/2 hours. Turn off oven; set door slightly
ajar; and allow cake to cool for 2 hours in oven. Refrigerate for at least
3 hours before removing from pan. From "Brew Cuisine"

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