Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 Tbsp. Unsalted butter, for pan
- 1Â 1/3 c. Fine breadcrumbs, toasted
- 5 Tbsp. Unsalted butter, melted
- 1Â 1/2 lb Cream cheese, room temperature
- 1/4 c. Whipping cream
- 1/2 tsp Salt
- 1/4 tsp Freshly grated nutmeg
- 1/4 tsp Grnd red pepper
- 4 lrg Large eggs
- 4 ounce Gruyere cheese, shredded
- 1 x 10 ounce pkg frzn minced spinach, thawed + pressed dry
- 2Â 1/2 Tbsp. Finely minced green onion
- 3 Tbsp. Unsalted butter
- 1/2 lb Mushrooms, finely minced
- Â Â Salt and freshly grnd pepper, to taste
Direcciones
- Preheat oven to 350 degrees.
- Butter 9-inch springform pan. Mix breadcrumbs and melted butter.
- Press mix firmly onto bottom and sides of pan.
- Bake till set, 8 to 10 min. Cold.
- Mix cream cheese, whipping cream, salt, nutmeg and red pepper in blender
- or possibly processor till smooth. Blend in Large eggs.
- Divide filling proportionately between 2 medium bowls. Stir Gruyere into one half.
- Mix spinach and onion into remainder. Pour spinach filling into pan.
- Preheat oven to 325
- Heat remaining butter in large skillet over medium-high heat. Add in mushrooms and cook til all moisture is evaporated, about 10 min, 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 hrs. TURN OVEN OFF and cold cheesecake about 1 hour with door ajar.
- Transfer to rack. Remove springform. Cold to room temperature before serving.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 12 servings | |
| Calories 401 | |
| Calories from Fat 304 | 76% |
| Total Fat 34.6g | 43% |
| Saturated Fat 19.53g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 442mg | 18% |
| Potassium 280mg | 8% |
| Total Carbs 12.89g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.22g | 2% |
| Protein 11.44g | 18% |
