Savory Mushroom Pistachio Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1/2 cup pistachios, finely chopped
02 -
1/4 cup feta cheese, crumbled
03 -
1/4 cup Parmesan cheese, grated
04 -
1/2 cup breadcrumbs
05 -
2 tbsp butter, melted
→ Filling
06 -
2 cups mushrooms, finely chopped
07 -
1 tbsp olive oil
08 -
2 garlic cloves, minced
09 -
16 oz cream cheese, softened
10 -
1/2 cup sour cream
11 -
2 eggs
12 -
1/4 cup Parmesan cheese, grated
13 -
Salt and pepper to taste
14 -
Fresh thyme for garnish
# Instructions:
01 -
Heat your oven to 350°F (175°C). Mix pistachios, feta, Parmesan, breadcrumbs, and melted butter in a bowl. Press this mixture into a springform pan and bake for 10 minutes until golden.
02 -
In a skillet over medium heat, sauté mushrooms and garlic in olive oil for 5-7 minutes until soft and moisture has evaporated. Set aside to cool.
03 -
Beat cream cheese, sour cream, eggs, and Parmesan until smooth. Fold in the cooled mushroom mixture and season with salt and pepper.
04 -
Pour the mushroom filling over the baked crust and smooth the top. Bake for 35-40 minutes until set and lightly golden.
05 -
Let cool for 10 minutes, then garnish with fresh thyme and chopped pistachios. Serve warm or at room temperature.
# Notes:
01 -
Can be made a day ahead and stored in the fridge
02 -
Pistachios can be substituted with walnuts or almonds
03 -
Pairs well with a light salad or roasted vegetables