Description
Indulge in this delectable Pistachio and Mushroom Cheesecake with a Feta & Parmesan Crust. The savory filling is made with a blend of creamy cheeses, roasted pistachios, and sautéed mushrooms, all encased in a golden-brown, crunchy crust. This unique recipe is perfect for entertaining or as a decadent appetizer or dessert.
Ingredients
– 16 ounces cream cheese, softened
– 4 large eggs
– 1 cup shredded Feta cheese
– 1 cup grated Parmesan cheese
– 1 cup roasted and salted pistachios, chopped
– 8 ounces sliced mushrooms, sautéed
– 2 tablespoons all-purpose flour
– 1 teaspoon dried thyme
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
2. In a large bowl, beat the cream cheese until smooth. Add the eggs one at a time, mixing well after each addition.
3. Stir in the Feta cheese, Parmesan cheese, chopped pistachios, sautéed mushrooms, flour, thyme, garlic powder, salt, and black pepper until well combined.
4. Press the mixture into the prepared springform pan, smoothing the top.
5. Bake for 45-50 minutes, or until the center is almost set. Allow the cheesecake to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours or overnight.
6. Remove the springform ring and serve the Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust chilled, garnished with fresh thyme and a drizzle of honey.
Notes
This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve. For a variation, you can use a mix of different types of mushrooms, such as cremini, shiitake, or oyster. Enjoy this unique and flavorful recipe!
- Prep Time: 15
- Cook Time: 50
- Category: Pies & Pastries
- Method: Baking
- Cuisine: American