3/4 c Fine dry breadcrumbs
1/3 c Ground pine nuts or walnuts
1/4 c Grated Parmesan cheese
1/3 c Butter or margarine, melted
1 c Coarsely chopped fresh
Spinach
1/3 c Grated Parmesan cheese
1/4 c Pine nuts or walnut pieces
1 Large clove garlic, halved
1/4 ts Salt
1/4 ts Freshly ground pepper
1/3 c Olive oil
3 pk 8 oz. cream cheese softened
3 Eggs
1/4 c Milk
Combine first 4 ingredients; press on bottom and 1 in. up sides of an
8-inch springform pan. Set aside.
Position knife blade in food processor bowl; add spinach and next 5
ingredients. Top with cover; process until smooth. With processor running,
pour oil through food chute in a steady stream until mixture is blended.
Beat cream cheese at high speed of an electric mixer until light and
fluffy; add eggs, one at a time, beating well after each addition. Add milk
and spinach mixture, mixing well.
Pour mixture into prepared pan. Bake at 300 degrees F for 1 hour or until
almost set. Turn oven off, and partially open oven door; leave cheesecake
in oven 1 hour. Serve immediately, or let cool on wire rack. Cover and
chill. Garnish, if desired, with pine nuts or walnut halves.
From
Yields
8 Servings