This savory cheesecake combines the rich flavors of mushrooms, the nutty crunch of pistachios, and a unique feta and Parmesan crust for an elegant, gourmet twist on a classic dish. Perfect for special occasions, this cheesecake makes an impressive appetizer or a stunning centerpiece for brunch.
Ingredients
For the Crust:
- 1 cup cracker crumbs (plain or whole wheat)
- 1/2 cup grated Parmesan cheese
- 1/4 cup crumbled feta cheese
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 cups cream cheese, softened
- 1/2 cup sour cream
- 3 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup crumbled feta cheese
- 1/2 cup sautéed mushrooms, finely chopped
- 1/4 cup chopped pistachios
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
For the Topping:
- 1 cup sautéed mushrooms (button, cremini, or shiitake)
- 1/4 cup chopped pistachios
- 1 tbsp olive oil
- Fresh thyme or parsley, for garnish
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Chill Time: 1 hour
- Total Time: ~2 hours 20 minutes
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (165°C).
- In a medium bowl, mix cracker crumbs, Parmesan cheese, feta cheese, and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sour cream until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in Parmesan, feta, thyme, garlic powder, salt, and pepper.
- Fold in the sautéed mushrooms and chopped pistachios.
Step 3: Assemble and Bake
- Pour the filling over the cooled crust and spread evenly.
- Bake in the preheated oven for 50–60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 15 minutes.
- Remove from the oven and let cool to room temperature before refrigerating for at least 1 hour.
Step 4: Prepare the Topping
- In a skillet, heat olive oil over medium heat and sauté the mushrooms until golden brown.
- Sprinkle with chopped pistachios and fresh thyme or parsley.
Step 5: Garnish and Serve
- Remove the cheesecake from the springform pan and transfer it to a serving platter.
- Top with the sautéed mushrooms, pistachios, and fresh herbs.
- Slice and serve as an appetizer or main course.
Tips for the Perfect Savory Cheesecake
Use Room-Temperature Ingredients: This helps achieve a smooth and creamy filling.
Prevent Cracking: Bake the cheesecake in a water bath for a more even texture.
Customize Toppings: Add caramelized onions, sun-dried tomatoes, or roasted garlic for additional layers of flavor.
Chill Thoroughly: Allow the cheesecake to chill for at least an hour to enhance the flavors and make slicing easier.
Calories and Nutritional Information (Per Serving)
- Calories: ~320
- Total Fat: 24g
- Saturated Fat: 12g
- Cholesterol: 105mg
- Sodium: 450mg
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
Why This Recipe Stands Out
This Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust is a sophisticated take on savory baking. The rich flavors of the cheesecake filling, paired with the earthy mushrooms and nutty pistachios, make it a delightful alternative to traditional appetizers. The salty crust complements the creamy filling, resulting in a balanced and luxurious dish.
Serving Suggestions
- Serve with a side salad of arugula and lemon vinaigrette.
- Pair with a glass of dry white wine or sparkling water infused with herbs.
- Slice into small portions and serve on a charcuterie board.
Conclusion
This savory cheesecake is a true culinary masterpiece that’s both unique and delicious. Whether you’re hosting a dinner party or looking for an exciting new recipe to try, this Pistachio and Mushroom Cheesecake is guaranteed to impress. Try it today and enjoy the combination of rich textures and bold flavors!