Spinach, Mushroom and Gruyere Cheesecake
| Yield: | 12 Servings |
| Categories: | Appetizers, Brunch, Cheese |
| 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 |
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