Description
This Pistachio and Mushroom Cheesecake with Feta-Parmesan Crust is a savory, Mediterranean-inspired appetizer featuring a rich creamy filling of mushrooms, pistachios, and herbs atop a tangy feta and Parmesan crust. Perfect as an elegant starter or vegetarian main, this unique cheesecake blends earthy and nutty flavors with a luscious texture, served chilled or at room temperature.
Ingredients
Scale
For the crust:
- ¾ cup crumbled feta cheese
- ½ cup grated Parmesan cheese
- ¾ cup fine breadcrumbs
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon black pepper
For the filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini or button mushrooms, finely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 12 ounces cream cheese, softened
- ½ cup sour cream
- 2 large eggs
- ½ cup shelled pistachios, roughly chopped
- 2 tablespoons chopped fresh parsley
- 1 teaspoon fresh thyme leaves
Instructions
- Prepare the crust: Preheat the oven to 325°F. In a medium bowl, combine the crumbled feta, grated Parmesan, breadcrumbs, melted butter, and black pepper. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust. Bake for 10 minutes until lightly set, then remove and set aside to cool slightly.
- Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and chopped mushrooms. Season with salt and black pepper, then sauté for 5 to 7 minutes until mushrooms release moisture and start to brown. Remove from heat and cool slightly.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, eggs, chopped fresh parsley, and thyme leaves, mixing until well combined. Fold in the sautéed mushroom mixture and roughly chopped pistachios to incorporate evenly.
- Assemble and bake: Pour the prepared filling over the pre-baked crust in the springform pan and smooth the top with a spatula. Bake at 325°F for 45 to 50 minutes, or until the center is set and the edges are lightly golden.
- Cool the cheesecake: Turn off the oven and crack the door open, letting the cheesecake cool inside for 15 minutes to prevent cracking. Remove from oven and allow to cool to room temperature.
- Chill and serve: Refrigerate the cheesecake for at least 2 hours before slicing to allow it to firm up properly. Serve chilled or at room temperature, garnished with extra pistachios and fresh herbs if desired.
Notes
- This savory cheesecake makes an elegant appetizer or a satisfying vegetarian main dish.
- Pairs wonderfully with a crisp green salad or roasted vegetables for a complete meal.
- Use roasted salted pistachios for a more intense nutty flavor.
- Adding a touch of lemon zest to the filling brightens the overall taste.
