1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/4 cup chopped fresh parsley
1 1/2 cups shredded Cheddar cheese
8 ounces shredded mozzarella cheese
1 (3 ounce) can sliced mushrooms, sliced
4 eggs
1 1/2 teaspoons lemon zest
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the cream cheese, sugar and vanilla until smooth. Beat in the peas, cheese, mozzarella cheese and mushrooms, stirring until well blended.
Sift together the eggs, lemon zest and lemon juice, then mix into the creamed mixture. Pour mixture into a 9 inch springform pan.
Bake 1 hour in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely before opening to allow air to escape. Chill cake completely before serving as it will remain moist when serving.
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