Mushroom Pistachio Cheesecake (Print Version)
# Ingredients:
→ Base
01 -
1/4 cup crumbled feta
02 -
1/2 cup finely chopped pistachios
03 -
2 tablespoons melted butter
04 -
1/4 cup shredded Parmesan
05 -
1/2 cup plain breadcrumbs
→ Filling
06 -
16 oz softened cream cheese
07 -
Salt and pepper as needed
08 -
1/2 cup sour cream
09 -
2 large eggs
10 -
1/4 cup grated Parmesan
11 -
Fresh thyme to sprinkle on top
12 -
2 garlic cloves, minced
13 -
2 cups chopped mushrooms
14 -
1 tablespoon olive oil
# Instructions:
01 -
Start by preheating the oven to 350°F (175°C). Combine breadcrumbs, Parmesan, pistachios, feta, and melted butter in a mixing bowl. Press the mix into a springform pan. Bake for about 10 minutes, or until golden brown.
02 -
Warm olive oil in a skillet on medium heat. Add mushrooms and garlic, cooking for 5-7 minutes until they soften and the liquid evaporates. Cool the mixture down before using.
03 -
Whisk cream cheese, sour cream, eggs, and Parmesan until smooth. Stir in the cooled mushroom mixture and adjust with salt and pepper to taste.
04 -
Spread the mushroom mixture over the crust you baked earlier. Smooth the surface and bake at 350°F for around 35-40 minutes, or until it’s firm and lightly browned.
05 -
Once baked, let it rest for 10 minutes. Decorate with fresh thyme and some extra pistachios before serving. You can serve it warm or let it cool completely and enjoy at room temperature.
# Notes:
01 -
Prepare it a day in advance and store it chilled
02 -
Walnuts or almonds work well instead of pistachios
03 -
Goes nicely with a fresh salad or roasted veggies