Pistachio and Mushroom Cheesecake
A delightful blend of creamy feta and velvety cream cheese with sautéed mushrooms and a crunchy pistachio crust, this cheesecake is an unforgettable savory treat.
Ingredients
For the crust
- 1 cup shelled pistachios Crushed for the crust
- 1/2 cup grated Parmesan cheese Elevates the crust flavor
- 1/4 cup melted butter Helps bind the crust together
- 1 pinch salt To taste
- 1 pinch pepper To taste
For the filling
- 1 cup fresh mushrooms (cremini or button), sliced Sautéed before adding to filling
- 8 oz cream cheese, softened Room temperature for easiest blending
- 1/2 cup sour cream Adds tanginess to the filling
- 3 large eggs Binding agents for the filling
- 4 oz crumbled feta cheese Adds creaminess and tang
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a food processor, blend the crushed pistachios, grated Parmesan cheese, melted butter, salt, and pepper until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of a greased springform pan to form the crust.
Cooking
- In a skillet over medium heat, sauté the sliced mushrooms in olive oil until golden brown and fragrant for about 5-7 minutes. Season with salt and pepper, then remove from heat to cool slightly.
- In a mixing bowl, beat the softened cream cheese until smooth. Add the sour cream and mix until fully incorporated.
- Add the eggs one at a time, beating well after each addition.
- Fold in the cooled sautéed mushrooms and crumbled feta cheese into the cream cheese mixture.
- Pour the filling over the prepared crust and smooth the top.
- Bake for 45-50 minutes, until the center is set but still slightly jiggly.
Cooling and Serving
- Allow the cheesecake to cool at room temperature for about an hour.
- Refrigerate for at least four hours or overnight before serving.
Notes
Serve with arugula salad and lemon vinaigrette for balance. Garnish with extra crumbled feta or toasted pistachios. Can be made ahead of time.