Description
A savory cheesecake featuring a nutty pistachio and earthy mushroom filling atop a crispy feta and parmesan crust, perfect as an elegant appetizer or side dish.
Ingredients
Scale
For the Crust:
- 1 cup shelled pistachios, finely chopped
- 8 oz cream cheese, softened
- 1 cup mushrooms, finely chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup grated parmesan cheese
- 1 cup breadcrumbs
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). In a bowl, mix breadcrumbs, melted butter, and 1/4 cup parmesan cheese until combined. Press into the bottom of a greased 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
- In a skillet over medium heat, sauté mushrooms and garlic until softened and moisture evaporates, about 5-7 minutes. Stir in thyme, salt, and pepper. Remove from heat and let cool slightly.
- In a large bowl, beat cream cheese until smooth. Add eggs one at a time, then mix in sour cream, feta cheese, remaining parmesan, and chopped pistachios. Fold in the cooked mushroom mixture until well combined.
- Pour the filling over the prepared crust and smooth the top. Bake for 40-45 minutes, or until the center is set and the edges are lightly golden. Let cool completely before refrigerating for at least 2 hours.
- Garnish with fresh parsley, slice, and serve chilled or at room temperature.
Notes
You can customize the seasonings to taste.