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Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust

Savory Pistachio and Mushroom Cheesecake with Feta Crust Delight

A unique Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust, perfect as a savory appetizer.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Savory
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup finely chopped pistachios You can swap these for walnuts or almonds for a variant taste.
  • 1 cup crumbled feta cheese Goat cheese or ricotta can serve as excellent alternatives.
  • 1/2 cup grated Parmesan cheese Aged cheddar works well for a sharper profile.
  • 1 cup breadcrumbs Opt for gluten-free breadcrumbs if necessary.
  • 1/2 cup melted butter Margarine or vegan butter is a suitable substitute.
For the Filling
  • 2 cups finely chopped mushrooms Varieties like cremini or shiitake can be used.
  • 2 cloves minced garlic Fresh is best, but garlic powder can be used in a pinch.
  • 8 oz softened cream cheese Use low-fat or dairy-free cream cheese as alternatives if desired.
  • 1/2 cup sour cream Greek yogurt is a great replacement option.
  • 3 large eggs Flax eggs can be used for a vegan adaptation.
  • 1 tsp salt
  • 1 tsp pepper
For the Garnish
  • 2 tbsp fresh thyme Feel free to experiment with other herbs like dill or basil.
  • 1/4 cup extra pistachios Adds a beautiful finishing touch.

Equipment

  • Springform pan
  • Mixing bowl
  • skillet

Method
 

Directions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine finely chopped pistachios, crumbled feta, grated Parmesan, and breadcrumbs. Stir in melted butter until crumbly.
  3. Press the crust mixture into the bottom of a springform pan evenly and compactly.
  4. Bake the crust for 10 minutes until light golden brown. Cool slightly.
  5. Sauté finely chopped mushrooms and minced garlic in a skillet with olive oil for about 5-7 minutes until tender. Allow to cool.
  6. Beat the softened cream cheese until fluffy. Gradually add sour cream, eggs, and grated Parmesan until creamy.
  7. Fold in the cooled sautéed mushrooms and garlic, season with salt and pepper.
  8. Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 35-40 minutes until edges are set.
  9. Cool for about 10 minutes before removing from the springform pan. Garnish with fresh thyme and extra pistachios.
  10. Serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 22gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

Ensure crust mixture is well-packed to prevent crumbling. Allow cheesecake to cool completely before slicing. Use fresh ingredients for the best flavor.

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