Chopping Block's Mushroom and Thyme Cheesecake
Chicago's celebrating 20 years of the Chopping Block! Chef Shelley Young shares a delicious mushroom cheesecake recipe.
- 1 to 2 tablespoons butter or olive oil
- 2 to 3 tablespoons panko bread crumbs
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 pound white mushrooms, sliced
- 2 garlic cloves, minced
- 1 small onion, minced
- 1 tablespoon thyme
- Salt and pepper to taste
- 1/4 cup dry sherry
- 2 pounds cream cheese, room temperature
- 2 tablespoons Worcestershire Sauce
- 1 1/2 teaspoons Tabasco Sauce
- 4 whole eggs
- 2 egg yolks
- 1 ½ teaspoon salt
- Pita chips, bread or crackers
Preheat the oven to 350°.
Prepare an 8” springform pan by coating it with a thin layer of butter or olive oil. Then coat with a thin layer of bread crumbs.
To prepare the mushrooms, heat a large sauté pan over medium high heat and add the butter and olive oil.
Add the sliced mushrooms and sauté, stirring occasionally, until they have a deep golden brown color, about 10 – 15 minutes.
Add the onion and garlic and continue to cook an additional 2-3 minutes. Add the thyme, salt and pepper. Deglaze the pan with the sherry and set aside.
For the cheese mixture, place all of the ingredients in the food processor and mix until smooth.
Pour in half of the cheese mixture into your prepared springform pan and top with half of the mushroom mixture. Repeat with another layer of the cheese mixture and finally with the mushroom mixture.
Bake for 50 to 60 minutes, or until set. It will still be a bit jiggly.
Wait at least 20 minutes before unmolding, so it doesn’t collapse. Serve hot or room temperature with grilled bread or crackers.