Description
This Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust is a savory, rich, and satisfying dish featuring a nutty and cheesy crust combined with a creamy mushroom and herb filling. Perfect as an elegant appetizer or light meal, it melds the earthiness of mushrooms with the tang of feta and parmesan, all enhanced by the crunch of pistachios.
Ingredients
Scale
For the Crust
- 1/2 cup feta cheese, crumbled
- 1/2 cup parmesan cheese, grated
- 1 cup crushed pistachios (unsalted)
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/4 cup melted butter
- 1/4 tsp salt
For the Filling
- 2 cups fresh mushrooms, finely chopped (shiitake, cremini, or button mushrooms)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 tsp garlic, minced
- 1/2 cup cream cheese, softened
- 1/2 cup ricotta cheese
- 1/2 cup feta cheese, crumbled
- 1/2 cup heavy cream
- 3 large eggs
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- Salt and pepper, to taste
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). This ensures the oven is ready for baking the crust evenly.
- Mix Crust Ingredients: In a bowl, combine crumbled feta, grated parmesan, crushed pistachios, and flour until well blended.
- Add Butter and Salt: Pour the melted butter and sprinkle salt into the mixture, stirring until it forms a dough-like consistency suitable for pressing into the pan.
- Press Crust into Pan: Evenly press the crust mixture into the base of an 8 or 9-inch springform pan, ensuring full coverage for a sturdy base.
- Bake Crust: Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove and let cool slightly to set properly before adding the filling.
- Cook Aromatics and Mushrooms: Heat olive oil in a skillet over medium heat. Sauté chopped onions and garlic for 3-4 minutes until softened.
- Add Mushrooms: Stir in the chopped mushrooms and cook for 8-10 minutes until they release moisture and turn golden brown. Season with salt, pepper, and thyme. Remove from heat and let cool.
- Prepare Filling Base: In a large bowl, mix cream cheese, ricotta, feta, and heavy cream until smooth and creamy.
- Add Eggs: Incorporate the eggs one at a time into the cheese mixture, mixing well after each addition to maintain a smooth texture.
- Combine Filling and Mushrooms: Fold the cooled mushroom and onion mixture into the cheese filling, ensuring even distribution for balanced flavor.
- Assemble Cheesecake: Pour the combined filling over the cooled crust in the springform pan, spreading it evenly.
- Bake Cheesecake: Place the pan in the oven and bake for 40-45 minutes until the filling is set and lightly golden on top, indicating it is cooked through.
- Cool and Serve: Remove the cheesecake from the oven and allow it to cool for 15 minutes before unclasping the springform pan. Let it cool completely at room temperature before serving to achieve optimal texture.
Notes
- Ensure mushrooms are cooked thoroughly to remove excess moisture for a firm filling.
- Use a springform pan for easy removal of the cheesecake without damage.
- Allow the cheesecake to cool completely to set the texture before slicing.
- Substitute gluten-free flour to make the crust gluten-free as needed.
- Fresh thyme offers a more vibrant flavor, but dried thyme works well if fresh is unavailable.
