Morel Mushroom And Ham Cheesecake

By á-174942

Ingredients

• 7 1/3 tablespoons butter
• 1 1/3 cup cracker crumbs
• 8 ounces morel mushrooms sliced 1/4" thick
• 2 packages cream cheese - (8 oz ea) softened
• 3 eggs
• 1/4 cup flour
• 8 ounces sour cream
• 2 teaspoon curry powder
• 1/4 teaspoon salt
• 2 tablespoons grated onion
• 6 ounces Swiss cheese shredded
• 6 ounces diced Cappicola ham

Details

Servings 8

Preparation

Step 1

Preheat oven to 300 degrees. Melt 1/3 cup butter (5 1/3 tablespoons) and combine with cracker crumbs. Press on bottom and 1 inch up sides of a 9-inch springform pan. Set aside.

Saute sliced mushrooms in remaining 2 tablespoons butter until all liquid has evaporated. Set aside.

Beat cream cheese at high seed until light and fluffy. Beat in eggs, one at a time. Add flour and sour cream, beat well. Add curry powder and salt. By hand mix in onion and Swiss cheese. Pour 1/3 of mixture into pan. Sprinkle ham evenly over top. Pour in half of remaining mixture. Layer mushrooms evenly over top. Top with remaining mixture.

Bake 45 to 60 minutes, until set. Turn off heat, partially open door and allow cheesecake to cool in oven for 1 hour. Serve immediately or chill and serve. Substitute white button, shiitake, portabella, chanterelle mushrooms or create a combination if desired.

This recipe yields 8 to 10 servings.