Description
Indulge in the unique flavors of Pistachio and Mushroom Cheesecake with a savory Feta & Parmesan Crust. This unconventional cheesecake combines creamy goodness with earthy mushrooms and a nutty crust for a delightful twist on a classic dessert.
Ingredients
Scale
For the Crust:
- 1 cup unsalted pistachios (shelled)
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled feta cheese
- 1/4 cup plain breadcrumbs
- 3 tablespoons melted butter
For the Filling:
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 8 oz cremini mushrooms (finely chopped)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 16 oz cream cheese (softened)
- 1/2 cup sour cream
- 3 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon lemon zest
- 1/4 cup chopped fresh parsley
Instructions
- Preheat Oven: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Prepare Crust: Pulse pistachios in a food processor until finely ground. Combine with Parmesan, feta, breadcrumbs, and melted butter. Press into pan and bake for 10 minutes.
- Prepare Filling: Sauté onion, garlic, mushrooms, thyme, salt, and pepper. Beat cream cheese, add sour cream, eggs, cream, and zest. Fold in mushroom mixture and parsley.
- Bake: Pour filling over crust and bake for 50-60 minutes until set. Cool in the oven, then refrigerate for at least 4 hours before serving.
Notes
- For a nuttier flavor, lightly toast the pistachios before grinding.
- Serve warm or cold, with a side of lightly dressed greens.
- This dish makes a great vegetarian main or savory appetizer.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 115mg
