Mushroom Pistachio Cheesecake (Print Version)
# Ingredients:
→ Outer Layer
01 -
2 tbsp melted butter
02 -
1/2 cup finely chopped pistachios
03 -
1/2 cup breadcrumbs
04 -
1/4 cup grated Parmesan cheese
05 -
1/4 cup crumbled feta cheese
→ Filling Mixture
06 -
A pinch of salt and black pepper
07 -
1/2 cup sour cream
08 -
16 oz softened cream cheese
09 -
Fresh thyme sprigs for sprinkling
10 -
2 fresh eggs
11 -
1/4 cup grated Parmesan cheese
12 -
2 garlic cloves, diced finely
13 -
1 tbsp olive oil
14 -
2 cups mushrooms, chopped up small
# Instructions:
01 -
Set the oven to 350°F (175°C) to preheat. Blend pistachios, breadcrumbs, feta, Parmesan, and melted butter in a bowl. Press the mixture into a springform pan, then bake it for 10 minutes until it turns golden.
02 -
Heat olive oil in a pan on medium, and cook garlic and mushrooms for about 5-7 minutes, stirring often, until soft and dry. Let them cool before using.
03 -
Mix cream cheese, eggs, sour cream, and Parmesan together until creamy. Gently fold in the mushrooms after they've cooled, then season with pepper and salt.
04 -
Pour the filling on top of the baked crust, smoothing it evenly, and bake for 35-40 minutes until it's finished setting and lightly browned.
05 -
Let the dish cool for 10 minutes. Sprinkle on thyme and some extra pistachios, and serve warm or after it's cooled to room temp.
# Notes:
01 -
You can prepare this a day early and store it in the fridge.
02 -
Swap walnuts or almonds for pistachios if you'd like.
03 -
This pairs perfectly with roasted veggies or a light salad.