Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust
Indulge in the extraordinary flavors of Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust, a savory twist on a classic dessert. This innovative dish combines the earthy depth of sautéed mushrooms and the nutty crunch of shelled pistachios, all enveloped in a rich cream cheese filling. Topped with a crispy Feta and Parmesan crust, this cheesecake is not just an appetizer but an elegant centerpiece for any gathering. With straightforward preparation steps, even novice cooks can create this gourmet delight that is sure to impress friends and family alike. Enjoy it warm or chilled, as it retains its delightful flavors over time.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 10 servings 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 until combined. Press into the bottom of a greased springform pan.
- Sauté sliced mushrooms in olive oil until golden brown; let cool.
- In a mixing bowl, beat cream cheese until smooth, add sour cream, then incorporate eggs one at a time.
- Fold in cooled mushrooms and crumbled feta.
- Pour the mixture over the crust and bake for 45-50 minutes until slightly jiggly in the center.
- Cool at room temperature before refrigerating for at least four hours or overnight.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 3g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg