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Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust

Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust Delight

This Pistachio and Mushroom Cheesecake offers a unique flavor experience with an elegant feta and parmesan crust.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Pistachios Substitution: Can be substituted with walnuts, almonds, or pecans.
  • 1/2 cup Feta Cheese Substitution: Goat cheese or ricotta may be used.
  • 1/4 cup Parmesan Cheese No direct substitutions recommended.
  • 1 cup Breadcrumbs Substitution: Use gluten-free breadcrumbs for a GF option.
  • 1/4 cup Butter Substitution: Can use olive oil or coconut oil for dairy-free option.
For the Filling
  • 2 cups Mushrooms Other types of mushrooms can be used.
  • 2 cloves Garlic No substitution recommended, but garlic powder could be used.
  • 8 oz Cream Cheese No substitutions for best results.
  • 1/2 cup Sour Cream Substitution: Greek yogurt can be used.
  • 3 large Eggs No substitutions recommended for binding properties.
  • to taste Salt Adjust to taste.
  • to taste Pepper Adjust to taste.

Equipment

  • mixing bowl
  • springform pan
  • Skillet
  • spatula
  • Electric Mixer
  • Measuring Cup

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine finely chopped pistachios, crumbled feta cheese, grated Parmesan, breadcrumbs, and melted butter.
  3. Transfer the crust mixture into the bottom of a springform pan and press it down evenly.
  4. Bake in the preheated oven for about 10 minutes until golden brown.
  5. While the crust cools, heat a tablespoon of olive oil in a skillet and sauté chopped mushrooms and minced garlic for about 5-7 minutes.
  6. In a mixing bowl, beat cream cheese until smooth and creamy, then add sour cream, eggs, and Parmesan cheese, blending well.
  7. Fold the sautéed mushrooms into the cheese mixture and season with salt and pepper.
  8. Pour the creamy filling over the pre-baked crust and smooth the top.
  9. Bake for 35-40 minutes or until the center is set and the top is lightly golden.
  10. Allow the cheesecake to cool in the springform pan for about 10 minutes before releasing the sides.
  11. Garnish with fresh thyme and crushed pistachios, serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 15gProtein: 9gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 450mgPotassium: 180mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 2mgCalcium: 20mgIron: 6mg

Notes

Cool completely before slicing. Ensure cream cheese is at room temperature to avoid lumps.

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