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Pistachio and Mushroom Cheesecake

Delicious Pistachio and Mushroom Cheesecake Surprise

This Pistachio and Mushroom Cheesecake combines nutty pistachios and earthy mushrooms for a unique savory dessert experience.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Savory
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Finely Chopped Pistachios Can substitute with walnuts or almonds
  • 1 cup Crumbled Feta Cheese Substitute with goat cheese or ricotta
  • 1/2 cup Grated Parmesan Cheese Sharp cheddar can be a tasty alternative
  • 1 cup Breadcrumbs Use plain or seasoned based on preference
  • 1/2 cup Melted Butter No substitutions recommended
For the Filling
  • 2 tablespoons Olive Oil Can substitute with avocado oil or butter
  • 2 cups Finely Chopped Mushrooms Use any variety like cremini or shiitake
  • 2 cloves Minced Garlic Fresh is essential
  • 8 ounces Softened Cream Cheese Ensure it's at room temperature
  • 1/2 cup Sour Cream Plain Greek yogurt can be a substitute
  • 3 large Eggs Avoid substitutions unless using an egg substitute for vegan versions
  • to taste Salt
  • to taste Pepper

Equipment

  • springform pan
  • mixing bowls
  • Skillet
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your baking equipment, including a springform pan and mixing bowls.
  2. In a mixing bowl, combine finely chopped pistachios, crumbled feta, grated Parmesan, breadcrumbs, and melted butter. Mix until resembling moist crumbs.
  3. Transfer the crust mixture into the bottom of the prepared springform pan. Press firmly and bake for 10 minutes until light golden.
  4. Heat olive oil in a skillet. Sauté finely chopped mushrooms and minced garlic until mushrooms are soft, about 5-7 minutes. Set aside to cool.
  5. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually mix in sour cream, eggs, and Parmesan until creamy.
  6. Fold the sautéed mushrooms and garlic into the creamy mixture. Season with salt and pepper to taste.
  7. Pour the filling over the pre-baked crust, smoothing the top. Bake for 35-40 minutes until the edges are firm and the center is slightly jiggly.
  8. Cool the cheesecake for 10 minutes, then release the sides of the pan. Garnish with fresh thyme and additional pistachios before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 18gProtein: 9gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 450mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 8IUCalcium: 15mgIron: 4mg

Notes

Store leftovers tightly wrapped for up to 3 days. Try different cheese or nut combinations for personal taste enhancements.

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