Description
A savory Mediterranean-inspired Pistachio and Mushroom Cheesecake featuring a tangy feta and Parmesan crust. This unique appetizer combines sautéed mushrooms and pistachios with creamy cheesecake filling, perfect for brunch or as a sophisticated starter.
Ingredients
Scale
For the crust:
- 1/2 cup crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup finely crushed crackers (or almond flour for low-carb)
- 3 tablespoons melted butter
For the filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 16 ounces cream cheese, softened
- 1/3 cup sour cream
- 2 large eggs
- 1/2 cup shelled pistachios, finely chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make the Crust: In a medium bowl, combine the crumbled feta, grated Parmesan, crushed crackers (or almond flour), and melted butter. Press this mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let it cool slightly while you prepare the filling.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 3 to 4 minutes. Then add minced garlic and chopped mushrooms, cooking for an additional 5 to 7 minutes until the mushrooms soften and moisture evaporates. Stir in salt, black pepper, and thyme. Remove from heat and let the mixture cool slightly.
- Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add sour cream and mix thoroughly. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Gently fold in the sautéed mushroom mixture and chopped pistachios until evenly combined.
- Assemble and Bake: Pour the filling over the pre-baked crust in the springform pan, smoothing the top with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until the center is just set but still has a slight jiggle.
- Cool the Cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Afterward, refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up completely.
- Serve: Remove the cheesecake from the springform pan. Serve chilled or at room temperature, garnished with extra chopped pistachios, fresh herbs, or a drizzle of olive oil for added flavor and presentation.
Notes
- This savory cheesecake makes a unique appetizer or an impressive centerpiece for brunch gatherings.
- Serve it alongside crackers, crostini, or a fresh salad to complement the rich flavors.
- For a gluten-free or low-carb version, use almond flour instead of crushed crackers in the crust.
- Allowing the cheesecake to chill overnight enhances the flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean-Inspired
