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Mushroom and Garlic Savoury Cheesecake

average rating

rate/review

prep time

10 min

total time

5 hr 55 min

makes

photo by:

kraft

recipe by: kraft

what you need

2 Tbsp. oil

1 pkg. (8 oz./227 g) mushrooms, chopped

2 cloves garlic, minced

4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1/2 cup sour cream

1/4 tsp. cayenne pepper

3 eggs

1 Tbsp. finely chopped fresh rosemary leaves

make it

PREHEAT oven to 325ºF. 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.

kraft kitchens tips

How to Preventing Cracks on Cheesecake

Place pan of hot water on the bottom shelf of oven before preheating the oven. This will help prevent cracks from forming on the surface of the savoury cheesecake.

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.

Healthy Living

Good news!! You'll save 40 calories, 6 g total fat including 3 g saturated fat per serving by substituting Philadelphia Light Brick Cream Cheese Spread.