Description
This Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust is a savory twist on the classic cheesecake. Featuring a nutty, cheesy crust made from pistachios, feta, parmesan, and butter, it is filled with a creamy mixture of cream cheese, ricotta, feta, and sautéed mushrooms, onions, and herbs. Baked to perfection, this dish serves as a unique appetizer or light meal that blends earthiness, creaminess, and savory flavors in every bite.
Ingredients
Scale
Crust
- 1/2 cup feta cheese, crumbled
- 1/2 cup parmesan cheese, grated
- 1 cup crushed pistachios (unsalted)
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/4 cup melted butter
- 1/4 tsp salt
Filling
- 2 cups fresh mushrooms, finely chopped (shiitake, cremini, or button mushrooms)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 tsp garlic, minced
- 1/2 cup cream cheese, softened
- 1/2 cup ricotta cheese
- 1/2 cup feta cheese, crumbled
- 1/2 cup heavy cream
- 3 large eggs
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and pepper, to taste
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
- Make the crust mixture: In a bowl, combine the crumbled feta, grated parmesan, crushed pistachios, and flour until evenly mixed.
- Add butter and salt: Pour in the melted butter and salt, mixing everything together until a dough-like consistency forms.
- Form the crust: Press this mixture firmly into the base of an 8 or 9-inch springform pan, spreading it evenly across the bottom.
- Bake the crust: Place the pan in the oven and bake the crust for 8-10 minutes until it turns lightly golden. Remove and let it cool slightly.
- Sauté onions and garlic: Heat olive oil in a skillet over medium heat. Add chopped onions and garlic and cook for 3-4 minutes until softened and fragrant.
- Cook mushrooms: Add chopped mushrooms to the skillet and cook for 8-10 minutes, stirring now and then, until they release moisture and become golden brown. Season with salt, pepper, and thyme. Remove from heat and allow to cool.
- Prepare the filling base: In a large bowl, mix together cream cheese, ricotta, feta, and heavy cream until smooth and combined.
- Add eggs: Crack in the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Incorporate mushroom mixture: Gently fold in the cooled sautéed mushroom and onion mixture until evenly distributed throughout the filling.
- Assemble the cheesecake: Pour the filling mixture over the baked and cooled crust in the springform pan, spreading it evenly.
- Bake the cheesecake: Place the cheesecake in the oven and bake for 40-45 minutes, until the filling is set and the top is lightly golden.
- Cool and serve: Remove the cheesecake from the oven, let it cool for 15 minutes before releasing the springform pan sides, then allow it to cool completely before slicing and serving.
Notes
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Use a combination of shiitake, cremini, or button mushrooms depending on your flavor preference.
- Make sure the mushroom mixture is cooled before mixing into the filling to avoid curdling the eggs.
- This cheesecake is best served at room temperature or slightly warm.
- Store any leftovers wrapped tightly in the refrigerator for up to 3 days.
