Mushroom and Gruyère cheese cake

• For 8 people
• Preparation time (dont cuisson) : 90 minutes
• Cooking time : 60 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Crust
  • Graham crackers : 1.5 cups
  • Unsalted butter (melted) : 6 tbsp
• Filling
  • Button mushrooms (sliced) : 1 lb
  • Gruyère cheese (grated) : 2 cups
  • Eggs : 4
  • Heavy cream : 1 cup
  • Salt : 1 tsp
  • Black pepper : 1/2 tsp
  • Fresh thyme (chopped) : 1 tbsp

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C).
• In a food processor, pulse the graham crackers until finely ground.
• Add the melted butter to the graham cracker crumbs and mix until well combined.
• Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
• In a large skillet, sauté the sliced mushrooms over medium heat until they release their moisture and become golden brown. Set aside to cool.
• In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and fresh thyme.
• Add the grated Gruyère cheese and sautéed mushrooms to the egg mixture. Stir until well combined.
• Pour the filling over the crust in the springform pan.
• Bake in the preheated oven for 60 minutes, or until the center is set and the top is golden brown.
• Remove from the oven and let it cool for 10 minutes before removing the sides of the springform pan.
• Allow the cheese cake to cool completely before serving.

Tips

• Make sure to cool the sautéed mushrooms before adding them to the filling to prevent the eggs from cooking prematurely.
• Serve the Mushroom and Gruyère Cheese Cake with a side salad for a complete meal.

Information

• This savory cheese cake can be served as an appetizer or a main course.
• Leftovers can be stored in the refrigerator for up to 3 days.