Description
This savory pistachio and mushroom cheesecake features a crunchy, cheesy crust with a creamy, umami-rich mushroom filling. It’s a show-stopping vegetarian dish perfect for elegant appetizers or holiday main courses.
Ingredients
½ cup pistachios, finely chopped
¼ cup feta cheese, crumbled
¼ cup Parmesan cheese, grated
½ cup breadcrumbs
2 tbsp butter, melted
2 cups mushrooms, finely chopped
1 tbsp olive oil
2 garlic cloves, minced
16 oz cream cheese, softened
½ cup sour cream
2 eggs
¼ cup Parmesan cheese, grated
Salt and pepper to taste
Fresh thyme for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine pistachios, feta, Parmesan, breadcrumbs, and melted butter until well mixed.
- Press the crust mixture into the bottom of a 9-inch springform pan and bake for 10 minutes until lightly golden. Set aside to cool.
- In a skillet, heat olive oil over medium heat. Add mushrooms and garlic, sauté until soft and moisture has evaporated (about 5–7 minutes). Let cool slightly.
- In a large mixing bowl, beat the cream cheese until smooth. Add sour cream, eggs, and Parmesan, mixing until creamy and well blended.
- Fold in the sautéed mushrooms, season with salt and pepper, and pour the filling over the cooled crust. Smooth the top.
- Bake the cheesecake for 35–40 minutes, until the center is set and the top is lightly golden.
- Let it cool for about 10 minutes, then garnish with fresh thyme and extra chopped pistachios if desired. Serve warm or at room temperature.
Notes
Can be served warm or at room temperature.
For a gluten-free version, use almond flour or gluten-free breadcrumbs.
Use vegetarian-friendly cheeses (without animal rennet) to ensure the dish is vegetarian.
Can be made ahead and stored in the fridge; flavors deepen overnight.
Reheats well in the oven at 300°F (150°C) for 10–15 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 350
- Sugar: 3g
- Sodium: 410mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 95mg
