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Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust

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Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust is a savory twist on the classic cheesecake, making it a standout dish for dinner parties or special occasions. This unique cheesecake combines earthy mushrooms, creamy pistachio, and tangy feta and parmesan cheese in a rich, indulgent filling. The crust, made from a mixture of feta, parmesan, and crispy breadcrumbs, offers a deliciously savory base that complements the creamy filling perfectly. It’s an exquisite, flavor-packed dish that will impress guests and become a new favorite on your menu.

Ingredients

Scale

For the Crust:

  • 1 cup breadcrumbs
  • ½ cup grated feta cheese
  • ½ cup grated parmesan cheese
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves (optional)
  • Salt and pepper to taste

For the Filling:

  • 1 cup roasted pistachios, finely chopped
  • 8 oz cream cheese, softened
  • ½ cup feta cheese, crumbled
  • ½ cup grated parmesan cheese
  • 2 large eggs
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cups mushrooms (such as cremini or shiitake), sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped
  • Salt and pepper to taste

For Garnish (Optional):

  • Chopped pistachios
  • Fresh thyme sprigs

Instructions

Prepare the Crust:

  1. Mix the Ingredients: In a medium bowl, combine the breadcrumbs, feta, parmesan, melted butter, olive oil, fresh thyme (if using), salt, and pepper. Mix until the ingredients are evenly distributed.
  2. Press the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it is packed tightly and evenly across the base.
  3. Bake the Crust: Place the pan in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the crust is golden brown and crisp. Remove from the oven and set aside to cool.

Prepare the Filling:

  1. Sauté the Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent, about 3-4 minutes. Add the sliced mushrooms and fresh thyme, and cook until the mushrooms release their moisture and become golden brown, about 5-7 minutes. Season with salt and pepper to taste. Remove from heat and set aside to cool.
  2. Prepare the Cream Cheese Mixture: In a large bowl, combine the cream cheese, feta, and parmesan cheese. Use an electric mixer to blend until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Slowly pour in the heavy cream and continue mixing until everything is fully incorporated.
  3. Fold in the Pistachios and Mushrooms: Gently fold the chopped pistachios and sautéed mushroom mixture into the cream cheese filling, making sure they are evenly distributed.

Assemble and Bake the Cheesecake:

  1. Fill the Pan: Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth the top and ensure an even layer.
  2. Bake the Cheesecake: Bake in the preheated oven at 325°F (165°C) for 40-45 minutes, or until the cheesecake is set around the edges but still slightly wobbly in the center.
  3. Cool and Chill: Let the cheesecake cool to room temperature before transferring it to the refrigerator. Chill for at least 3 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to firm up.

Garnish and Serve:

  1. Garnish the Cheesecake: Just before serving, sprinkle the top with chopped pistachios and fresh thyme sprigs for a pop of color and added flavor.
  2. Serve: Slice the cheesecake and serve as an appetizer, main course, or elegant side dish alongside a fresh salad or roasted vegetables.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/pistachio-and-mushroom-cheesecake-with-feta-parmesan-crust/