Savory Spinach and Mushroom Cheesecake

  • ¾ cup flour
  • ⅓ cup whole wheat flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 2 Tbsp extra-virgin olive oil
  • ⅓ cup yogurt
  • 1 egg
  • 1 medium onion, chopped
  • 1 cup chopped mushrooms
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 tsp oregano
  • ¼ cup water
  • 1 tsp balsamic vinegar
  • 140 grams fresh spinach
  • dash of nutmeg
  • 250 grams low-fat cream cheese
  • 500 grams 1% fat cottage cheese
  • zest and juice of half a lemon
  • 1 tsp honey mustard
  • 3 whole eggs
  • 2 egg whites
  • 100 grams low-fat feta cheese, crumbled
  1. Whisk the flours together in a bowl with the salt and baking powder. Separately, whisk together the oil, yogurt and eggs and pour over the flour mixture. Stir to form a mostly smooth dough.
  2. Knead the dough on a floured surface until smooth, around 2 minutes. Press the dough into a disc then refrigerate in plastic wrap for 30 minutes.
  3. On a floured surface, roll the dough to form a 12 inch disc. You will end up with a fairly thin dough.
  4. Fit the dough in to a 9-inch spring form pan and let the excess hang over the edge for a rustic look. Tip: to lift the dough off of the counter, place your rolling-pin in the center of the disc, fold one side over to the other, lift then roll out over the pan. Set the pan aside.
  5. Preheat the oven to 375 degrees.
  6. Coat a skillet with cooking spray and cook the onions and mushrooms with seasoning over medium heat until the onions are translucent, around 3 minutes.
  7. Add the water and balsamic vinegar and cook until all the water evaporates.
  8. Turn off the heat, leaving the skillet on the stove, and add the spinach and nutmeg. Stir until the spinach wilts and set aside to cool.
  9. Using a blender, mix the cream cheese and cottage cheese together until smooth.
  10. Add the lemon juice, zest and honey mustard and give it a quick stir.
  11. Add the whole eggs one at a time, blending between each addition. Then add the egg whites and mix one last time.
  12. Add the cooked vegetables and crumbled feta and carefully fold until well combined.
  13. Transfer the mixture to the reserved crust, immediately put in the oven and lower the temperature to 325 degrees.
  14. Cook the cheesecake for 60 minutes, until set. Allow the cake to cool before taking it out of the mold.
  15. A tip for cutting the cheesecake: you might need to use your hands to break the top off the crust then the rest will cut easily with a knife.d0745a39d70ba8cf06fccdbd1d817ab0

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