Description
This Pistachio and Mushroom Cheesecake features a savory blend of feta and parmesan in a crunchy nut crust, filled with a creamy mixture of mushrooms, ricotta, and cream cheese enhanced with fresh thyme. A unique twist on traditional cheesecake, perfect as a delicious appetizer or elegant brunch dish.
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)
- 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
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crumbled feta, grated parmesan, crushed pistachios, and flour. Add the melted butter and salt, mixing everything until you get a dough-like consistency. Press this mixture firmly into the base of an 8 or 9-inch springform pan, spreading it evenly.
- Bake the Crust: Place the crust in the oven and bake for 8-10 minutes until it turns lightly golden. Remove it from the oven and set aside to cool slightly while you prepare the filling.
- Cook the Vegetables: Heat olive oil in a skillet over medium heat. Add the finely chopped onions and minced garlic, sautéing for 3-4 minutes until soft and fragrant. Then add the chopped mushrooms and cook for an additional 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown. Season with salt, pepper, and thyme, then remove from heat and let cool.
- Make the Cheesecake Filling: In a large bowl, blend together the cream cheese, ricotta, feta, and heavy cream until smooth. Add the eggs one at a time, mixing thoroughly after each addition. Once combined, fold in the cooled mushroom and onion mixture evenly throughout the filling.
- Assemble and Bake: Pour the creamy filling over the cooled crust in the springform pan, spreading it evenly. Bake the cheesecake in the oven for 40-45 minutes or until the filling is set and the top is lightly golden.
- Cool and Serve: Remove the cheesecake from the oven and allow it to cool for about 15 minutes before carefully removing the springform pan. Let the cheesecake cool completely at room temperature prior to serving to ensure the flavors meld and the texture is perfect.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Use a combination of shiitake, cremini, or button mushrooms for best flavor.
- Make sure to let the filling cool slightly before adding it to the crust to prevent sogginess.
- Serve chilled or at room temperature for best taste.
- Storage: Keep refrigerated and consume within 3 days for freshness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice (1/6 of cheesecake)
- Calories: 360 kcal
- Sugar: 2 g
- Sodium: 460 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 120 mg
