Description
Savory cheesecake lovers will adore this unique pistachio and mushroom cheesecake, blending rich umami flavors with a crispy feta and parmesan crust. Creamy layers showcase earthy mushrooms and nutty pistachios, promising a delightful culinary experience that challenges traditional cheesecake expectations.
Ingredients
Scale
Main Ingredients:
- 1/2 cup (75 grams) pistachios, finely chopped
- 1/2 cup (120 milliliters) mushrooms
Cheese Ingredients:
- 1/4 cup (30 grams) feta cheese, crumbled
- 1/4 cup (25 grams) Parmesan cheese, grated
Crust and Binding Ingredients:
- 1/2 cup (60 grams) breadcrumbs
- 2 tablespoons (30 milliliters) butter, melted
Instructions
- Position the oven rack in the center and preheat to 350F (175C), ensuring even heat distribution for optimal baking.
- Create a flavorful crust by thoroughly blending chopped pistachios, crumbled feta, grated Parmesan, breadcrumbs, and melted butter into a cohesive mixture.
- Transfer the crust mixture to a 9-inch springform pan, pressing firmly and evenly across the bottom to create a compact base.
- Bake the crust for 10 minutes until it develops a golden-brown color and releases a nutty aroma, then remove and let cool slightly.
- In a large skillet, warm olive oil over medium heat, preparing for mushroom sautéing.
- Add chopped mushrooms and minced garlic, cooking for 5-7 minutes until moisture completely evaporates and mushrooms turn tender and lightly caramelized.
- Allow mushrooms to cool, preserving their concentrated flavor and preventing excess moisture in the cheesecake.
- In a spacious mixing bowl, whip cream cheese, sour cream, eggs, and Parmesan until achieving a silky, uniform consistency.
- Gently incorporate the cooled mushrooms into the cream mixture, seasoning with salt and pepper to enhance the savory profile.
- Pour the mushroom-infused filling over the prepared pistachio crust, using a spatula to create a smooth, even surface.
- Bake for 35-40 minutes, watching for a set texture and light golden top indicating perfect doneness.
- Remove from oven and let the cheesecake rest for 10 minutes, allowing it to stabilize and develop its final texture.
- Garnish with delicate fresh thyme sprigs and a sprinkle of additional chopped pistachios for visual and textural contrast.
- Serve either warm or at room temperature, highlighting the cheesecake’s complex flavor layers.
Notes
- Choose firm, fresh mushrooms for the best texture and flavor intensity in your cheesecake filling.
- Toast pistachios lightly before chopping to enhance their nutty flavor and create a more complex crust profile.
- Allow cream cheese to reach room temperature before mixing to ensure a smooth, lump-free cheesecake filling.
- Swap regular breadcrumbs with gluten-free alternatives for a celiac-friendly version of this unique savory cheesecake.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Snacks, Desserts
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 8
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 15 mg