Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust
Introducing a decadent twist on the classic cheesecake—Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust! This savory creation combines the rich, earthy flavors of roasted pistachios and mushrooms with the creamy, tangy depth of feta and parmesan, all nestled in a crispy, cheesy crust. Perfect as a show-stopping appetizer or a savory side dish, it offers an unexpected yet delightful fusion of textures and flavors. The nutty pistachio pairs beautifully with the umami-rich mushrooms, while the feta and parmesan crust adds a golden, savory crunch. A savory indulgence that’s sure to impress at any gathering!
Ingredients:
For the Crust:
1 cup crushed crackers or panko breadcrumbs
½ cup grated Parmesan cheese
¼ cup crumbled feta cheese
3 tbsp Olive Oil
For the Cheesecake Filling:
2 tbsp olive oil
1 ½ cups mushrooms, finely chopped (cremini, shiitake, or a mix)
1 clove garlic, minced
½ tsp fresh thyme (or ¼ tsp dried)
½ cup roasted pistachios, finely chopped
8 oz cream cheese, softened
½ cup ricotta cheese (or Greek yogurt)
¼ cup crumbled feta cheese
¼ cup grated Parmesan cheese
2 large eggs
½ tsp black pepper
¼ tsp salt (adjust depending on feta’s saltiness)
For Garnish (Optional):
Extra chopped pistachios
Fresh thyme leaves
Drizzle of honey (for a sweet-savory contrast)
Instructions:
Preheat oven to 350°F (175°C).
In a bowl, mix crushed crackers, Parmesan, feta, and Olive oil until combined.
Press the mixture into the bottom of a 7-inch springform pan (or a tart pan).
Bake for 8-10 minutes until lightly golden, then set aside to cool.
Heat olive oil in a pan over medium heat.
Add chopped mushrooms, cook until their moisture evaporates and they turn golden brown (6-8 minutes).
Stir in garlic and thyme, cook for another 2 minutes, then remove from heat and let cool.
In a bowl, beat cream cheese, ricotta, feta, and Parmesan until smooth.
Add eggs, one at a time, mixing until incorporated.
Fold in chopped pistachios and sautéed mushrooms.
Season with black pepper and salt (taste and adjust).
Pour the filling into the pre-baked crust and smooth the top.
Bake at 325°F (160°C) for 30-35 minutes, or until the center is just set.
Let cool for at least 30 minutes before removing from the pan.