Savory Spinach Cheesecake
Recipe type: Appetizers
Serves: 8
  • 1/2 Cup bread crumbs
  • 1 Tablespoon butter; melted
  • 1 teaspoon Parmesan cheese; grated
  • 1 small onion; chopped
  • vegetable oil
  • 1/4 pound fresh mushrooms; sliced thin
  • 1 1/2 pounds cream cheese
  • 4 eggs
  • 1/2 teaspoon nutmeg
  • 1/4 Cup light cream
  • 1/4 Cup beer
  • 1 pound fresh spinach; washed
  1. Combine bread crumbs, butter and Parmesan; press into an 8 inch springform pan. Bake at 350 degrees F. for 10 minutes until lightly browned. Remove from oven; lower oven temperature to 300 degrees F.
  2. In a skillet, saute onion until translucent. Add mushrooms & cook until they sweat. Cool. Cream cheese, eggs, nutmeg, light cream & beer together until light and fluffy.
  3. Steam, drain & chop spinach coarsely. Squeeze in paper towels to remove excess liquid. Carefully fold mushroom-onion mixture & spinach into cheese mixture.
  4. Pour into prepared crust & bake for 1 1/2 hours. Turn off oven; set door slightly ajar; and allow cake to cool for 2 hours in oven.
  5. Refrigerate for at least 3 hours before removing from pan.
Garnish with carrot curls or a tomato rose.

Serve with rye bread rounds, melba toast or light biscuits or crackers. Goes well with beer and is a great dish for a football party.

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