Mushroom and Gruyere Cheesecake
1 tablespoon unsalted butter, room temperature
1 1/3 cups fine bread crumbs (I used plain)
5 tablespoons unsalted butter, melted
1/4 to 1/2 teaspoon garlic powder (optional)
3 tablespoons unsalted butter
8 oz mushrooms, finely chopped (about 2 cups). I used cremini
3 8oz packagers of cream cheese, room temperature
1/4 cup heavy whipping cream
1/2 to 1 tsp powdered garlic (optional)
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
4 large eggs
4 oz shredded Gruyere cheese (about 1 cup)
1 10oz package of frozen chopped spinach, thawed and well drained
2 tablespoons chopped green onions
The Crust Instructions
Preheat the oven to 350'F. Prepare a 9" springform pan by rubbing the tablespoon of butter on the bottom and around the side. Set aside.
Spread the bread crumbs on a baking sheet and allow them to toast in the oven for about 8-10 minutes. Place toasted crumbs in a small bowl. Add the melted butter and optional 1/4 teaspoon to 1/2 teaspoon (depending on taste) and stir to combine.
Transfer the buttered bread crumbs to the springform pan and press firmly along the bottom and about 1/2 way up the sides.
Place the springform pan back into the over for an additional 8-10 minutes or until the crust is a nice golden brown. Remove from oven and set aside to cool.
The Filling Instructions
Reduce the oven temperature down to 325' F
In a large skillet, melt 3 tablespoons of unsalted butter over medium-high heat. Add the chopped mushrooms and saute, stirring often until the mushrooms release their liquid. This should take about 8-10 minutes. Season with salt and pepper to taste. Set aside to cool.
In a mixing bowl cream the cream cheese, 1/2 teaspoon of salt, the option 1/2 to 1 teaspoon of garlic (depending on taste), the nutmeg and cayenne pepper and mix until smooth. Add the eggs one at a time, mixture until just combined before adding the next egg.
Divide the cream cheese mixture evenly between two bowls. In one bowl, add the spinach and green onions, stirring to combine. Spoon into the bottom of the crust.
Spoon the sauteed mushrooms over the spinach filling.
In the second bowl cream cheese mixture, stir in the Gruyere cheese and carefully spoon over the mushrooms.
Place the springform pan onto a cookie sheet and bake for about 1 hr and 15 minutes, or until just set.
Turn the oven off and open the oven door slightly (you can use a kitchen towel to keep the oven door slightly ajar) and let the cheesecake sit in there to rest for an hour. Then place it on a cooling rack and allow to cool to room temperature before serving (about 30 - 40 minutes).
If you're making this ahead of time, by all means store it in the fridge over night.
Pairs Well With
Savory cheesecake? YES! and YUM! Think of it as a cheese frittata of sorts. The crust is made with bread crumbs, although I think crackers would work wonderfully. Of course there's no sugar involved. It's just creamy cheesy deliciousness that seriously makes you wish that it wasn't so high in calories cuz you really want another slice.
Here's the beauty of this magnificent beast....it tastes best at room temperature. It's good cold too. Warmed up? It loses something. The texture is altered and the flavors aren't as predominant. This is what makes it such a great picnic food! No worries about keeping it hot or cold....its best as is!!