This savoury cheesecake recipe was developed by a woman by the name of Betty Hedon and won a Philadelphia Cream Cheese recipe contest. It is enormous, so probably best not to make it unless you are feeding a very large group of people.
Ingredients:
- 2 tablespoons oil
- 8 ounces of mushrooms chopped
- 2 cloves of garlic minced
- 4 ( 250 gram) packages of cream cheese softened
- 1/2 cup sour cream
- 1/4 teaspoon cayenne pepper
- 3 eggs
- 1 tablespoon chopped fresh rosemary
Methods:
Preheat your oven to 325 degrees F. Place a large pan of hot water on the bottom oven shelf.
Heat oil in a large non-stick pan and sauté the mushrooms and garlic.
Beat the rest of the ingredients in a large bowl until well blended. Stir in the mushroom mixture until blended. Pour into a greased 9 inch springform pan and bake for 30-35 minutes until the centre is almost set.
Refrigerate overnight. Remove from the pan.
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