The best delicious Spinach, Mushroom And Gruyere Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Spinach, Mushroom And Gruyere Cheesecake recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spinach, Mushroom And Gruyere Cheesecake.
Ready to make this Spinach, Mushroom And Gruyere Cheesecake Recipe? Let’s do it!
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-CRUST-
1 tb Unsalted butter; for pan
1 1/3 c Fine breadcrumbs; toasted
5 tb Unsalted butter; melted
FILLING
1 1/2 lb Cream cheese; room
-temperature
1/4 c Whipping cream
1/2 ts Salt
1/4 ts Freshly grated nutmeg
1/4 ts Ground red pepper
4 lg Eggs
4 oz Gruyere cheese; shredded
1 10 oz pkg frozen chopped
-spinach, thawed + pressed
-dry
2 1/2 tb Finely chopped green onion
3 tb Unsalted butter
1/2 lb Mushrooms; finely chopped
Salt and freshly ground
-pepper, to taste
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 -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.
Yields
12 Servings
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