Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust
Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust is a culinary adventure that marries rich, earthy flavors with a creamy, indulgent texture. This innovative savory cheesecake features sautéed mushrooms and crunchy pistachios enveloped in a luscious filling, all resting on a delectable Feta and Parmesan crust. Whether you’re hosting a dinner party or looking for an impressive appetizer, this dish will surprise and delight your guests. With easy-to-follow steps, even novice cooks can create this gourmet masterpiece that not only stands out visually but also leaves a lasting impression on the palate.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: Savory
Ingredients
Scale
- 1 cup shelled pistachios
- 1/2 cup grated Parmesan cheese
- 1 cup fresh mushrooms (cremini or button), sliced
- 4 oz crumbled feta cheese
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, blend crushed pistachios and Parmesan cheese until combined. Press firmly into the bottom of a greased springform pan.
- Sauté sliced mushrooms in olive oil over medium heat until golden brown; season with salt and pepper. Set aside to cool.
- In a mixing bowl, beat cream cheese until smooth. Add sour cream and mix well, then incorporate eggs one at a time.
- Gently fold in cooled mushrooms and crumbled feta until just combined.
- Pour filling over the crust in the springform pan and bake for 45-50 minutes until set but slightly jiggly in the center.
- Allow cooling to room temperature before refrigerating for at least four hours or overnight.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 325
- Sugar: 3g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg