Description
A rich, savory cheesecake featuring a nutty pistachio and mushroom filling atop a crispy feta and parmesan crust, perfect as an elegant appetizer or light main course.
Ingredients
Scale
For the Crust:
- 1 cup shelled pistachios, finely chopped
- 8 oz cream cheese, softened
- 1 cup cremini mushrooms, finely diced
- 1/2 cup feta cheese, crumbled
- 1/2 cup parmesan cheese, grated
- 1 cup breadcrumbs
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup sour cream
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
- Olive oil for sautéing
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
- In a bowl, mix breadcrumbs, melted butter, and 1/4 cup parmesan until combined. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then let cool.
- In a skillet, heat olive oil over medium heat. Sauté mushrooms and garlic until softened and lightly browned, about 5-7 minutes. Stir in thyme, salt, and pepper. Remove from heat and let cool.
- In a large bowl, beat cream cheese until smooth. Add eggs one at a time, then mix in sour cream, remaining parmesan, feta, chopped pistachios, and the cooled mushroom mixture until well combined.
- Pour filling over the crust and smooth the top. Bake for 40-45 minutes, or until the center is set and the edges are golden.
- Let cheesecake cool in the pan for 1 hour, then refrigerate for at least 2 hours before serving. Garnish with extra pistachios and thyme if desired.
Notes
You can customize the seasonings to taste.