Recipe: Mushroom Cheesecake

Not too long ago, one of our Roundabout Grill guests asked for our Mushroom Cheesecake recipe. We’d thought we’d share it with all of you! This is a Chef Christian Flores specialty. Bon appetit!

1 cup shredded parmesan
1 cup panko bread crumbs
2 tablespoons of fresh thyme
2 tablespoons of fresh tarragon
¼ cup butter
1 tablespoon olive oil
1 table spoon truffle oil
½ cup diced rinsed leeks
½ cup diced yellow onions
7 cups chopped wild mushrooms (include some porcinis)
2 lbs. soft cream cheese
4 large eggs
½ cup sour cream
1 cup shredded fontina
1 cup chopped walnuts
Salt and pepper

Combine butter, parmesan, walnuts, fresh thyme and bread crumbs until thoroughly blended. Press mixture into the bottom of a 9 inch spring pan. Bake for 10 min. Sauté the onions and leeks for 3 min. then add mushrooms. Season with salt and pepper and continue to cook for 5 min. Add the fresh tarragon.  Beat the cream cheese with eggs until frothy. Add the sour cream and fontina then add sautéed vegetables once they have cooled. Continue mixing for 3 min. Pour filling over crust in pan and bake at 350 degrees until firm about 1 hr. and 20 min.

Note: Line spring pan with parchment paper and enough pan spray. Cover and place a 2 inch hotel pan full of water in bottom of over. Do not place the cheesecake in water.