| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Main dish, Cheese cake |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Fine dry breadcrumbs |
| 1/3 |
c |
Ground pine nuts or walnuts |
| 1/4 |
c |
Grated Parmesan cheese |
| 1/3 |
c |
Butter or margarine, melted |
| 1 |
c |
Coarsely chopped fresh |
|
|
Spinach |
| 1/3 |
c |
Grated Parmesan cheese |
| 1/4 |
c |
Pine nuts or walnut pieces |
| 1 |
|
Large clove garlic, halved |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1/3 |
c |
Olive oil |
| 3 |
pk |
8 oz. cream cheese softened |
| 3 |
|
Eggs |
| 1/4 |
c |
Milk |
INSTRUCTIONS
Combine first 4 ingredients; press on bottom and 1 in. up sides of an
8-inch springform pan. Set aside.
Position knife blade in food processor bowl; add spinach and next 5
ingredients. Top with cover; process until smooth. With processor running,
pour oil through food chute in a steady stream until mixture is blended.
Beat cream cheese at high speed of an electric mixer until light and
fluffy; add eggs, one at a time, beating well after each addition. Add milk
and spinach mixture, mixing well.
Pour mixture into prepared pan. Bake at 300 degrees F for 1 hour or until
almost set. Turn oven off, and partially open oven door; leave cheesecake
in oven 1 hour. Serve immediately, or let cool on wire rack. Cover and
chill. Garnish, if desired, with pine nuts or walnut halves.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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