Description
Indulge in the unique flavors of this Pistachio and Mushroom Cheesecake with a savory Feta & Parmesan Crust. A delightful fusion of Mediterranean ingredients that will elevate your appetizer game.
Ingredients
Scale
Pistachio Crust:
- 1 cup shelled pistachios, finely ground
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled feta cheese
- 1 cup breadcrumbs
- 1/4 cup unsalted butter, melted
Cheesecake Filling:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, finely chopped (button or cremini)
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon black pepper
- 3 packages (8 ounces each) cream cheese, softened
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 teaspoon salt
Garnish:
- 1/2 cup chopped pistachios for garnish
- Fresh herbs for garnish (optional)
Instructions
- Prepare Pistachio Crust: Mix ground pistachios, Parmesan, feta, breadcrumbs, and melted butter. Press into a greased springform pan.
- Prepare Cheesecake Filling: Sauté onion, garlic, mushrooms, thyme, and pepper. Beat cream cheese, add eggs, sour cream, heavy cream, salt, and mushroom mixture. Pour over crust.
- Bake: Bake at 350°F (175°C) for 50–55 minutes until set but slightly jiggly. Cool in the oven, then refrigerate for at least 4 hours.
- Finish: Garnish with pistachios and herbs before serving.
Notes
- This savory cheesecake is delicious with an arugula salad.
- Goat cheese can be used instead of feta for a milder taste.
- For a nuttier crust, replace half the breadcrumbs with more ground pistachios.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 90 mg
