Chef Time!

Chef Time!

Friday, March 23, 2012

For The Very Few and The Very Brave

Cheesecakes today are not just for desserts anymore, for they can also be made as an appetizer. That’s why we call them Savory Cheesecakes. If Popeye was to ever enter into my kitchen when I was preparing this cheesecake, he would most likely make me his very bestest of friends.
You can get more of the recipes for savory Cheesecakes and more from any of my cookbooks that are available now. Order The Sinful World of Cheesecakes at any online bookstore, or go to www.smashwords.com for any of my ebooks.


spinach cheesecake

Savory Spinach Cheesecake
½ c. breadcrumbs
1 tbsp. Butter, melted
1 tsp. Parmesan cheese, grated
1 small onion, chopped
Vegetable oil
¼ lb. Fresh mushrooms, sliced thin
1 ½ lb. Cream cheese, softened
4 eggs
½ tsp. Nutmeg
¼ c. light cream
¼ c. beer
1 lb. Fresh spinach, washed
Combine breadcrumbs, butter and parmesan; press into a springform pan. Bake in 350 oven for 10 minutes or until lightly brown. Remove from oven; lower oven temp to 300.
In a skillet, sauté onion until translucent. Add mushrooms and cook until they appear to sweat. Cool. Cream cheese, eggs, nutmeg, cream and beer together until light and fluffy. Steam, drain and chop spinach coarsely. Squeeze in paper towels to remove excess liquid. Carefully fold mushroom mixture and spinach into cheese mixture. Pour into prepared crust and bake for 90 minutes. Turn off oven; set oven door ajar slightly and allow cake to cool in the oven for 2 hours. Refrigerate for at least 3 hours before removing from the pan.

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