Pistachio Mushroom Cheesecake (Printable Version)
Cream cheese and mushrooms blend over a pistachio-based crust topped with thyme for a rich, savory treat.
# Ingredients Required:
→ Crust
01 -
60 grams pistachios, finely chopped
02 -
30 grams feta cheese, crumbled
03 -
30 grams Parmesan cheese, grated
04 -
60 grams breadcrumbs
05 -
30 grams butter, melted
→ Filling
06 -
200 grams mushrooms, finely chopped
07 -
15 milliliters olive oil
08 -
2 garlic cloves, minced
09 -
450 grams cream cheese, softened
10 -
120 grams sour cream
11 -
2 large eggs
12 -
30 grams Parmesan cheese, grated
13 -
Salt and pepper to taste
14 -
Fresh thyme, for garnish
# Guide to Cooking:
01 -
Preheat oven to 175°C. Combine pistachios, feta, Parmesan, breadcrumbs, and melted butter in a bowl. Press mixture evenly into the base of a springform pan. Bake for 10 minutes until golden. Remove and set aside.
02 -
Heat olive oil in a skillet over medium heat. Sauté mushrooms and minced garlic until softened and moisture evaporates, about 5 to 7 minutes. Allow to cool slightly.
03 -
In a separate bowl, beat cream cheese, sour cream, eggs, and grated Parmesan until smooth. Fold in the sautéed mushrooms. Season with salt and pepper.
04 -
Pour mushroom filling over the baked crust, smoothing the top with a spatula. Bake at 175°C for 35 to 40 minutes, until set and lightly golden.
05 -
Let cool for 10 minutes. Garnish with fresh thyme and a sprinkle of chopped pistachios. Serve warm or at room temperature.
# Extra Suggestions:
01 -
Ensure mushrooms are cooked thoroughly to remove excess moisture, preventing a soggy texture.