spinach-mushroom cheesecake
|
| |
| recipe by :unknown |
| serving size : 25 |
| categories : appetizers cheesecake |
| |
| | butter or margarine |
| 3/4 cup | italian-seasoned breadcrumbs -- divided |
| 1/4 cup | butter or margarine -- melted and divided |
| 10 oz. | chopped frozen spinach -- thawed |
| 1 cup | chopped fresh mushrooms |
| 1/4 cup | finely chopped onion |
| 2 | cloved garlic -- minced |
| 1 | jar diced pimento -- (2 ounce) drained |
| 24 oz. | cream cheese -- softened |
| 7 oz. | feta cheese -- drained |
| 1/3 cup | milk |
| 4 large | eggs |
| 3/4 tsp | salt |
| 1/4 tsp | ground red pepper |
| 1/4 tsp | ground black pepper |
| 1/8 tsp | ground nutmeg |
| |
| grease bottom and sides of a 9-inch springform pan with butter. dust sides of pan |
| with 1 tablespoon breadcrumbs. combine remaining breadcrumbs and 2 tablespoons |
| melted butter. firmly press into bottom of pan. set aside. drain spinach on paper |
| towels. set aside. cook chopped mushrooms, chopped onion, and minced garlic in |
| remaining 2 tablespoons melted butter in a large skillet over medium-high heat, |
| stirring constantly, 3 minutes or until crisp-tender. stir in spinach and pimento. |
| set aside. beat cream cheese at medium speed with an electric mixer until creamy. |
| add feta cheese, beating until blended. gradually add milk, beating at low speed |
| until blended. add eggs, one at a time, beating after each addition. stir in |
| spinach mixture, salt, and remaining ingredients. pour into prepared pan. bake at |
| 300 degrees for 1 hour or until almost set. turn oven off, and partially open oven |
| door. leave cheesecake in oven 1 hour. remove cheesecake from oven, and let cool |
| completely on a wire rack. cover and chill until serving time. serve cheesecake with |
| crackers. |
| |
| |
| -- |
| |
| (ID: 74950) Mirror: rec.food.recipes: Thu, Jan 27, 2005 |