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Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust

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A savory twist on the classic dessert, this Pistachio and Mushroom Cheesecake features a rich blend of earthy mushrooms, crunchy pistachios, creamy cheeses, and aromatic herbs, all nestled in a flavorful feta-Parmesan crust.

Ingredients

  • 3/4 cup shelled pistachios
  • 2 tbsp melted butter
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup crumbled feta cheese
  • 1 tbsp all-purpose flour
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 3 cups mixed mushrooms, finely chopped
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • Salt and pepper, to taste
  • 1 1/2 cups cream cheese, softened
  • 1/2 cup ricotta cheese
  • 2 large eggs
  • 1/2 cup toasted pistachios, coarsely chopped (for topping)
  • Fresh herbs or microgreens (for garnish, optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan.
  2. In a food processor, pulse 3/4 cup pistachios, melted butter, Parmesan, feta, and flour until crumbly. Press into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove and set aside to cool.
  3. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft. Add mushrooms and thyme, cook until moisture has evaporated. Season with salt and pepper, and let cool.
  4. In a mixing bowl, beat cream cheese and ricotta until smooth. Add eggs one at a time, beating well after each. Fold in the cooled mushroom mixture.
  5. Pour filling over the cooled crust. Smooth the top and bake for 40–45 minutes, or until set and slightly golden.
  6. Cool in the pan for 10 minutes, then run a knife around the edge. Let cool completely, then refrigerate for at least 2 hours before serving.
  7. Top with chopped toasted pistachios and garnish with herbs or microgreens if desired. Serve chilled or at room temperature.

Notes

  • Use a mix of mushrooms for the best depth of flavor (e.g., cremini, shiitake, oyster).
  • Can be made a day ahead and stored in the fridge.
  • Pairs well with a fresh green salad or a drizzle of balsamic glaze.

Nutrition

Find it online: https://yumfamilyrecipes.com/pistachio-and-mushroom-cheesecake-with-feta-parmesan-crust/