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

INGREDIENTS

1 T Unsalted butter, for pan
1 1/3 c Fine breadcrumbs, toasted
5 T Unsalted butter, melted
1 1/2 lb Cream cheese, room
temperature
1/4 c Whipping cream
1/2 t Salt
1/4 t Freshly grated nutmeg
1/4 t Ground red pepper
4 Eggs
4 oz Gruyere cheese, shredded
1 10 oz pkg frozen chopped
spinach thawed + pressed
dry
2 1/2 T Finely chopped green onion
3 T Unsalted butter
1/2 lb Mushrooms, finely chopped
Salt and freshly ground
pepper to taste

INSTRUCTIONS

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

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“Time: A longing in man for reuniting with God.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 394
Calories From Fat: 302
Total Fat: 34.3g
Cholesterol: 161.9mg
Sodium: 450.5mg
Potassium: 203.3mg
Carbohydrates: 12g
Fiber: <1g
Sugar: 3.1g
Protein: 10.7g


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