Name: Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/2 cup feta cheese, crumbled; 1/2 cup parmesan cheese, grated; 1 cup crushed pistachios (unsalted); 1/2 cup all-purpose flour (or gluten-free flour); 1/4 cup melted butter; 1/4 tsp salt; 2 cups fresh mushrooms, finely chopped (shiitake, cremini, or button mushrooms work well); 2 tbsp olive oil; 1 small onion, finely chopped; 1 tsp garlic, minced; 1/2 cup cream cheese, softened; 1/2 cup ricotta cheese; 1/2 cup feta cheese, crumbled; 1/2 cup heavy cream; 3 large eggs; 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme); Salt and pepper, to taste

Description

This savory Pistachio and Mushroom Cheesecake combines earthy mushrooms, creamy feta, and rich parmesan for a decadent, gourmet dish. Set on a buttery, nutty crust made with feta and parmesan, this cheesecake offers a unique savory twist on a classic. Perfect for a dinner party or special occasion!

Ingredients

Scale

For the Crust:

1/2 cup feta cheese, crumbled
1/2 cup parmesan cheese, grated
1 cup crushed pistachios (unsalted)
1/2 cup all-purpose flour (or gluten-free flour)
1/4 cup melted butter
1/4 tsp salt

For the Filling:

2 cups fresh mushrooms, finely chopped (shiitake, cremini, or button mushrooms work well)
2 tbsp olive oil
1 small onion, finely chopped
1 tsp garlic, minced
1/2 cup cream cheese, softened
1/2 cup ricotta cheese
1/2 cup feta cheese, crumbled
1/2 cup heavy cream
3 large eggs
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
Salt and pepper, to taste

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Instructions

For the Crust:
1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine the crumbled feta, grated parmesan, crushed pistachios, and flour.
3. Add the melted butter and salt, mixing until a dough-like consistency forms.
4. Press the mixture into the base of a springform pan (8 or 9-inch), ensuring it covers the bottom evenly.
5. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
For the Filling:
1. Heat olive oil in a skillet over medium heat. Add the chopped onions and garlic, cooking for 3-4 minutes until softened.
2. Add the mushrooms and cook for an additional 8-10 minutes, stirring occasionally, until they release their moisture and become golden brown. Season with salt, pepper, and thyme. Set aside to cool.
3. In a large bowl, combine the cream cheese, ricotta, feta, and heavy cream. Mix until smooth.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the cooled mushroom and onion mixture, ensuring it’s evenly distributed in the filling.
6. Pour the mixture over the cooled crust in the springform pan.
7. Bake the cheesecake in the oven for 40-45 minutes, or until the filling is set and lightly golden on top.
8. Remove from the oven and let it cool for 15 minutes before releasing the springform pan. Allow the cheesecake to cool completely before serving.

Notes

You can garnish the cheesecake with chopped pistachios or fresh herbs like thyme or parsley for an extra touch.
If you prefer a creamier texture, use mascarpone cheese in place of some of the ricotta or cream cheese.
This cheesecake can be made a day ahead of time, and it tastes even better once the flavors have had time to meld together.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 380
Sugar: 3g
Sodium: 550mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 6g
Cholesterol: 150mg