Portobello Mushroom Cheesecake
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 3 eggs
  • 1 jar American Spoon® Portobello Mushroom Relish
  • 1/2 cup Parmesan cheese, grated
  • 1/2 teaspoon garlic, minced
  • 1/2 teaspoon onion, minced
  • salt and pepper to taste
  • Bread crumbs
  • Butter
  1. Preheat oven to 325ºF. Butter a 9" springform pan and dust with bread crumbs; chill.
  2. In a mixing bowl, beat the cream cheese and heavy cream until smooth. Add the Portobello Mushroon Relish, salt, pepper, half of the Parmesan cheese, garlic and onions. Beat until mixed. Add the eggs, one at a time, mixing well after each addition.
  3. Spoon mixture into the prepared pan and sprinkle the top with the remaining Parmesan cheese.
  4. Bake in the center of the oven for 75 minutes. The cheesecake may appear moist in the center, but it will set. Allow to cool to room temperature.
  5. Carefully remove from pan. Serve at room temperature. Refrigerate leftovers.