Savory Florentine Cheese Cake
We have made this dish for Sunday evening company dinners, whenever we are invited to someone else’s house or to a pot-luck dinner when we are expected to bring a dish. My wonderful spouse introduced me to this dish, and I was astounded. It is a completely different presentation, an unexpected one, and very, VERY good. Try this sometime for a surprise treat. Great brunch with coffee, too.
Savory Florentine Cheesecake
2 cups dry bread crumbs, preferably from your own bread.
1 stick of unsalted butter, melted
1 10-oz package frozen chopped spinach, defrosted, all liquid pressed out
3 8-oz packages cream cheese, softened (I use Neuchaftel, to cut down on the fat calories-lol)
1/4 cup whipping cream
1/2 tsp kosher salt
1/2 tsp prepared Dijon mustanrd
1 1/4 cup freshly grated Gruyere cheese (about 4 oz)
1/4 cup freshly grated imported Parmesan cheese (I will only allow Reggiano Parmesano in my house)
1/4 tsp paprika
1/8 tsp fine-ground cayenne pepper
1/4 cup chopped scallions
1. Preheat the oven to 350 degrees F.
2. Combine bread crumbs and butter and press onto the bottom and sides of a buttered 9-inch springform pan, bake for 10 minutes. Set aside to cool
3. In a large bowl, beat together cream cheese, cream, salt, and mustard until smooth.
4. Add the eggs, one at a time, and beat well after each addition.
5. Add Spinach, grated cheeses, paprika, cayenne, and scallions. Mix until well combined.
6. Pour the mixture into the prepared springform pan and bake for approximately 1 hour, until the crust is set and well browned. Cool for 15 minutes on a wire rack.
Serve with fresh-sliced fruit and a green salad with a vinaigrette dressing.