Ingredients: |
Ingredients: 1 Box Melba Toast - crushed 1/2 Cup butter or Marg. melted 1 clove garlic minced 1 T olive oil 2 Cups fresh spinach, shredded dash salt 8 Oz Cream Cheese, softened 4 Oz Goat Cheese, broken up 2 Eggs 2 T All Purpose Flour 1 tsp rosemary snipped, or 1/4 tsp dried/crushed 1/2 tsp onion powder 1/2 tsp ground pepper 1/2 Cup Whipping Cream Red Onion Marmalade (See Below)
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Directions: |
Directions:For crust, combine crushed toast and melted butter in a medium mixing bowl. Press mixture evenly into the bottom and about 1 inch up the sides of a 9 inch springform pan.
Cook garlic in hot olive oil in a large skillet for 30 seconds. Add spinach and cook till just wilted, stirring frequently. Remove from heat, stir in salt. Set aside. Beat softened cream cheese in a large mixing bowl until almost smooth.. Add goat cheese and beat until smooth. Add eggs, flour, rosemary, onion powder and pepper. Beat until just combined. Stir in whipping cream. Squeeze spinach mixture, if necessary to drain off liquid. Place over the bottom of the crust. Carefully pour the cheese mix over the spinach. Place the pan on a shallow baking pan or pizza pan on the oven rack. Bake at 350º R for 20 to 25 minutes, or until center appears nearly set when shaken.Remove from oven, cool cheesecake in pan on a wire rack for 15 minutes. Use a small metal spatula or knife to loosen crust from sides of pan.. Cool 30 minutes more. Remove sides from pan. Cool 1 hour. Cover and chill at least 2 hours, or up to 24 hours.
Red Onion Marmalade
Place 3 large red onions, halved and thinly sliced (about 5 to 6 cups), 1 T grated fresh gingerroot , 2 large cloves garlic, crushed, 2 cups (packed) light brown sugar, 1 cup cider vinegar, and 1 cup red wine vinegar in a Dutch oven or kettle. Cook over medium heat to boiling. Reduce heat and simmer uncovered for 30 to 40 minutes or until the mixture is very thick and onion is very tender. Refrigerate up to 4 weeks.
Note: I find that the mixture doesn't thicken even after cooking for 1 hour, so I add a little cornstarch to thicken. Also I pulse the onion mixture in the food processor to give it a more marmalade texture. |