Savoury Mushroom and Garlic Cheesecake

1. 1

   Preheat oven to 325 degrees F. Fill large shallow baking pan with water.

2. 2

   Place in oven, leaviing in oven for both the preheating and cheesecake baking times.

3. 3

   Line six 9-inch springform pans with parchment paper (or line one pan for trial recipe); set aside.

4. 4

   Saute mushrooms and garlic in 1 Tbsp.

5. 5

   (15 mL) of the oil until tender.

6. 6

   Cool.

7. 7

   Place cream cheese, sour cream, cayenne pepper, salt and black pepper in large bowl of electric mixer.

8. 8

   Beat until well blended.

9. 9

   Add eggs, one at a time, mixing on low speed after each addition just until blended.

10. 10

    Stir in mushroom mixture and rosemary until well blended.

11. 11

    Pour evenly into prepared pans.

12. 12

    Bake 30 to 40 min.

13. 13

    or until centres are almost set.

14. 14

    Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims.

15. 15

    Refrigerate at least 4 hours before serving.

* Per serving · 4 servings · Values may vary.