This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Mushroom and Garlic Savoury Cheesecake

By: Philadelphia Cream Cheese

"As an appetizer or a luscious main coarse, this savoury cheesecake with mushrooms and fresh rosemary will impress your family and guests."

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Ready In:
5 Hrs 55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 20 (96 g) pieces

Ingredients

2 tablespoons oil
1 (8 ounce) package mushrooms, chopped
2 cloves garlic, minced
4 (250 g) packages Philadelphia Brick Cream Cheese, softened
1/2 cup sour cream
1/4 teaspoon cayenne pepper
3 eggs
1 tablespoon finely chopped fresh rosemary leaves

Directions

Preheat oven to 325 degrees F. Place a large pan of hot water on bottom shelf of oven. Meanwhile, heat oil in large nonstick skillet on medium heat. Add mushrooms and garlic. Cook and stir 5 min. or until softened; drain.
Beat cream cheese, sour cream and cayenne pepper in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in mushroom mixture and rosemary until blended. Pour into greased 9-inch springform pan.
Bake 30 to 35 min. or until centre is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Remove from pan.

Footnotes

Serving Suggestion: Enjoy this savoury cheesecake three different ways; as an appetizer with crostini, as a main course with spinach salad, poached pears and your favourite Kraft Dressing, or as a great end to a meal with fresh fruit.
Variation: This cheesecake is very versatile. Omit the mushrooms and add 4 oz./120 g Blue cheese, crumbled and softened.
Variation: You can make this savoury cheesecake into mini cheesecakes. Reduce the Philadelphia Cream Cheese to 2 pkg. (250 g each), 6 oz./180 g mushrooms, 2 tsp. rosemary, 1/3 cup sour cream and 2 eggs. Pour into 24 mini cheesecake pan and bake at 325ºF for 10 to 15 min.