Pistachio Mushroom Feta Cheesecake (Print Version)
# Ingredients:
→ For the 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
→ For the Filling
06 -
2 cups mushrooms, finely chopped
07 -
1 tbsp olive oil
08 -
2 garlic cloves, minced
09 -
450g 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 -
Preheat your oven to 175°C. In a bowl, combine finely chopped pistachios, crumbled feta, Parmesan, breadcrumbs, and melted butter. Press the mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes until golden and set aside.
02 -
Heat olive oil in a skillet over medium heat. Sauté mushrooms and garlic until soft and moisture has evaporated, about 5-7 minutes. Let cool slightly.
03 -
In a separate bowl, beat softened cream cheese, sour cream, eggs, and grated Parmesan until smooth. Stir in the sautéed mushrooms and season with salt and pepper.
04 -
Pour the mushroom filling over the baked crust. Smooth out the top with a spatula. Bake for 35-40 minutes, or until the cheesecake is set and slightly golden.
05 -
Let the cheesecake cool for 10 minutes. Garnish with fresh thyme and a sprinkle of chopped pistachios. Serve warm or at room temperature.
# Notes:
01 -
This savory cheesecake makes an excellent appetizer or light lunch when paired with a green salad.
02 -
The cheesecake can be made a day ahead and refrigerated - just bring to room temperature before serving.