In one of the streets of Bedford I came to where there were three or four poor women sitting at a door in the sun and talking about the things of God. Willing to listen, I drew near to hear what they said, for I was a brisk talker myself in matters of religion. But I have to say that I heard, but I didn’t understand, for they were far above, out of my reach. They spoke about a new birth, the work of God in their hearts... They said how God had visited their souls with His love in the Lord Jesus, and with what words and promises they had been refreshed, comforted and supported against the temptations of the devil... And it seemed to me they spoke as if joy did make them speak. They spoke with such pleasantness of biblical language, and with such obvious grace in all they said, that they were to me as if they had found a new world.

John Bunyan

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Added, Appetizers, Brunch, Cheese	12	Servings

INGREDIENTS

1	tb	Unsalted butter; for pan
1 1/3	c	Fine breadcrumbs; toasted
5	tb	Unsalted butter; melted
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

INSTRUCTIONS

CRUST
FILLING
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.
Recipe by: Bon Appetit Magazine/July  1983  p: 84
Posted to MC-Recipe Digest V1 #897 by Jayni <poobery@ix.netcom.com> on Nov
10, 1997

A Message from our Provider:

“Either Jesus pays or you do”