Course : Cheesecakes
Serves: 8
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1/2 cup Bread crumbs
1 tablespoon Butter -- melted
1 teaspoon Parmesan cheese -- grated
1 small Onion -- chopped
1 Cup Vegetable oil
1/4 pound Fresh mushrooms -- sliced thin
1 1/2 pounds Cream cheese
4 large eggs
1/2 teaspoon Nutmeg
1/4 cup Light cream
1/4 cup Beer
1 pound Fresh spinach -- washed

Preparation / Directions:

Combine bread crumbs, butter and 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 and cook until they "sweat." Cool. Cream cheese, eggs, nutmeg, light cream and beer together until light and fluffy. Steam, drain and chop spinach coarsely. Squeeze in paper towels to remove excess liquid. Carefully fold mushroom mixture and spinach into cheese mixture. Pour into prepared crust and bake for 1 1/2 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.

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