Mushroom and Spinach Cheesecake

Mushroom and Spinach Cheesecake

Metric Ingredient Imperial 15 ml butter, at room temperature 1 tbsp 325 ml fine bread crumbs 1 1/3 cup 60 ml butter, melted 5 tbsp 3 packages cream cheese, at room temperature (8 oz / 225 g) 3 50 ml whipping cream 1/4 cup 2 ml salt 1/2 tsp 1 ml ground nutmeg 1/4 tsp 1 ml ground cayenne pepper 1/4 tsp 4 large eggs 4 250 ml gruyere cheese, shredded 1 cup 284 g frozen chopped spinach, thawed & drained well 10 oz 30 ml scallions, chopped 2 tbsp 40 ml butter 3 tbsp 500 ml mushrooms, finely chopped 2 cup - freshly ground black pepper -60 ml)

Rub 9 inch (20.5 cm) springform pan with 1 tablespoon (15 ml) butter.  Spread breadcrumbs on baking sheet.  Bake in preheated 350 F (180 C) oven for 8 minutes to toast. Transfer toasted bread crumbs to small mixing bowl.  Pour melted butter over and stir to combine.  Press crumb mixture firmly into bottom and up sides of springform pan.  Bake crust until golden brown, 8 to 10 minutes.  Let crust cool while preparing filling.  Reduce oven temperature to 325 F (160 C). In a food processor; add cream cheese, cream, 1/2 teaspoon (2 ml) salt, nutmeg and cayenne.  Process until smooth.  Add eggs and process to mix.  Divide cream cheese mixture evenly between two bowls.  Stir in gruyere cheese into one bowl and set aside.  Add spinach and scallions to second bowl and stir to combine.  Spoon spinach mixture into cooled crust and set aside. Place 3 tablespoons (40 ml) butter in large skillet over medium-high heat.  Add mushrooms and cook, stirring until liquid evaporates, 8 to 10 minutes.  Season mushrooms with salt and pepper to taste. To assemble, spoon mushrooms over spinach filling in springform pan.  Carefully pour cheese filling over top.  Set springform pan on baking sheet and place in oven.  Bake for 1 hour and 15 minutes or until set.  Turn off oven and open door slightly.  Let cheesecake rest in oven for 1 hour.  Place on wire rack to cool at room temperature for 30 to 40 minutes before serving.    Servings: 8

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