Description
This savory twist on the traditional cheesecake combines rich, creamy flavors with the earthiness of mushrooms and the crunchy texture of pistachios.
Ingredients
Scale
- 1 cup shelled pistachios
- 4 oz crumbled feta cheese
- 1 cup fresh mushrooms (cremini or button), sliced
- ½ cup grated Parmesan cheese
- 8 oz cream cheese, softened
- ½ cup sour cream
- 3 large eggs
- 2 tbsp olive oil (for sautéing)
- Salt and black pepper, to taste
- 2 tbsp melted butter (for crust binding)
Instructions
- Start by preheating your oven to 350°F (175°C).
- In your food processor, combine the shelled pistachios, grated Parmesan cheese, melted butter, salt, and pepper. Pulse until it resembles a fine meal, then press into a greased springform pan.
- In a skillet, heat olive oil over medium heat, add sliced mushrooms, and sauté for 5-7 minutes.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy, then gradually add sour cream and mix well. Incorporate the eggs one at a time.
- Gently fold the sautéed mushrooms and crumbled feta into the cream cheese mixture.
- Pour the filling over the prepared crust and bake for 45-50 minutes.
- Let the cheesecake cool to room temperature and then refrigerate for at least 4 hours.
Notes
Chilling allows the flavors to meld beautifully and the texture to set perfectly.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Appetizer
Nutrition
- Calories: 390 kcal
- Sodium: 350 mg
- Protein: 15 g