Recipe - Savory Spinach Cheesecake

One half cup Bread crumbs
1 tablespoon Butter; melted
1 teaspoon Parmesan cheese; grated
1 small Onion; chopped
Vegetable oil
One fourth pound Fresh mushrooms; cut or sliced up thin
1 One half pound Cream cheese
4 Eggs
One half teaspoon Nutmeg
One fourth cup Light cream
One fourth cup Beer
1 pound Fresh spinach; washed

From: Floramaria Deter fmc@netcom.com

Date: Fri, 2 Aug 1996 07:48:18 0700
Combine bread crumbs, butter & parmesan; press into an 8" springform pan.
Bake @350 degrees for 10 min. until lightly browned. Remove from oven;
lower oven temp. to 300. 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. Steam, drain & chop
spinach coarsely. Squeeze in paper towels to remove excess liquid.
Carefully fold mushroom mixture & spinach into cheese mixture. Pour into
prepared crust & bake for 1 One half hours. Turn off oven; set door slightly
ajar; and allow cake to cool for 2 hours in oven. Refrigerate for at least
3 hours before removing from pan. From "Brew Cuisine"

MCRecipe Digest V1 #180

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.