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Receta Spinach, Mushroom And Gruyere Cheesecake
by Global Cookbook

Spinach, Mushroom And Gruyere Cheesecake
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Ingredientes

  • 1 Tbsp. Unsalted butter, for pan
  • 1 1/3 c. Fine breadcrumbs, toasted
  • 5 Tbsp. Unsalted butter, melted
  • 1 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
  • 2 1/2 Tbsp. Finely minced green onion
  • 3 Tbsp. Unsalted butter
  • 1/2 lb Mushrooms, finely minced
  •     Salt and freshly grnd pepper, to taste

Direcciones

  1. Preheat oven to 350 degrees.
  2. Butter 9-inch springform pan. Mix breadcrumbs and melted butter.
  3. Press mix firmly onto bottom and sides of pan.
  4. Bake till set, 8 to 10 min. Cold.
  5. Mix cream cheese, whipping cream, salt, nutmeg and red pepper in blender
  6. or possibly processor till smooth. Blend in Large eggs.
  7. Divide filling proportionately between 2 medium bowls. Stir Gruyere into one half.
  8. Mix spinach and onion into remainder. Pour spinach filling into pan.
  9. Preheat oven to 325
  10. 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.
  11. Spoon mushrooms over spinach filling. Carefully pour cheese filling over
  12. top.
  13. Set pan on baking sheet. Bake 1 -1/4 hrs. TURN OVEN OFF and cold cheesecake about 1 hour with door ajar.
  14. Transfer to rack. Remove springform. Cold to room temperature before serving.