A unique and savory cheesecake featuring a delightful combination of pistachios and mushrooms, set in a flavorful feta and Parmesan crust.
Author:Jessica
Prep Time:20 minutes
Cook Time:1 hour
Total Time:5 hours 20 minutes (including chilling time)
Yield:8 servings 1x
Category:Dessert
Method:Baking
Cuisine:Fusion
Diet:Vegetarian
Ingredients
Scale
1 ½ cups crushed feta cheese
1 cup grated Parmesan cheese
½ cup unsalted butter, melted
1 cup all-purpose flour
1 teaspoon garlic powder
½ teaspoon salt
1 cup cream cheese, softened
1 cup ricotta cheese
½ cup sour cream
2 large eggs
1 cup finely chopped mushrooms (such as cremini or button)
1 cup shelled pistachios, roughly chopped
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
½ teaspoon black pepper
1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F. Grease a 9-inch springform pan.
In a medium bowl, combine crushed feta cheese, grated Parmesan cheese, melted butter, flour, garlic powder, and salt. Mix until well combined.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool slightly.
In a large mixing bowl, beat together the cream cheese, ricotta cheese, and sour cream until smooth.
Add the eggs one at a time, mixing well after each addition.
Stir in the chopped mushrooms, pistachios, thyme, black pepper, and lemon juice until evenly distributed.
Pour the cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside for an additional 30 minutes.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results.
To serve, carefully remove the sides of the springform pan. Slice and enjoy!
Notes
For added flavor, consider sautéing the mushrooms in a bit of olive oil and garlic before adding them to the cheesecake mixture.
You can also substitute the pistachios with walnuts or pecans for a different nutty flavor.