This unique cheesecake combines earthy mushrooms with crunchy pistachios in a creamy filling. The feta and parmesan crust adds a tasty twist that’s hard to resist!
Who knew cheesecake could be savory? I love serving this at parties—people are always surprised and excited to try it! Just remember to save a slice for yourself! 😄
Key Ingredients & Substitutions
Feta Cheese: Feta gives a tangy flavor to the crust. If you need a dairy-free option, try using a vegan feta made from nuts or tofu.
Parmesan Cheese: For a similar taste, you can use Pecorino Romano. If cheese is off your diet, nutritional yeast can provide a cheesy flavor in a sprinkle.
Mushrooms: I prefer cremini mushrooms for their flavor, but button mushrooms work just as well! You can also use shiitake or portobello for a different twist.
Pistachios: While shelled pistachios add crunch, walnuts or pecans can be a tasty alternative if you don’t have them on hand.
Ricotta Cheese: If you want a lighter option, cottage cheese can be blended until smooth. Greek yogurt adds a tangy touch, too.
How Can I Ensure a Creamy Filling Without Cracks?
Getting the filling just right is essential for this cheesecake. Here’s how to achieve a creamy texture without any cracks:
- Make sure all your cheeses are at room temperature before mixing. This helps them blend smoothly.
- After adding the eggs, mix just until combined; over-mixing can add too much air and cause cracks.
- Cooling the cheesecake in the oven after baking prevents sudden temperature changes, which can lead to cracks.
Why Is It Important to Sauté the Mushrooms First?
Sautéing the mushrooms is key! It not only enhances their flavor but also removes excess moisture, which keeps your cheesecake filling from becoming too watery. Here’s a quick method:
- Heat olive oil in a skillet over medium heat.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Then, add finely chopped mushrooms and stir until they are soft and moisture is gone, about 7-8 minutes. This step builds a deeper flavor!
Enjoy making this unique savory cheesecake—it’s sure to impress!
Savory Pistachio Mushroom Cheesecake with Feta Parmesan Crust
Ingredients You’ll Need:
For the Crust:
- 1 cup feta cheese, crumbled
- 1 cup parmesan cheese, finely grated
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cut into cubes
- 1/2 cup shelled pistachios, chopped
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
For the Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup ricotta cheese
- 1/2 cup sour cream
- 1 cup cooked mushrooms (cremini or button), finely chopped and sautéed
- 1/3 cup shelled pistachios, chopped
- 2 large eggs
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for sautéing mushrooms)
How Much Time Will You Need?
This savory cheesecake will take you about 20 minutes to prepare, with an additional 12-15 minutes for the crust to bake and around 45-50 minutes for the filling. Don’t forget to chill it for at least 4 hours or overnight—this is essential for the best flavor and texture. Altogether, you’re looking at around 6 hours for the chilling time included!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a food processor, combine feta cheese, parmesan cheese, all-purpose flour, black pepper, and salt. Pulse until everything is mixed together well. Next, add the cold butter cubes and pulse until the mixture looks like coarse crumbs. Add the chopped pistachios and give it another quick pulse to mix them in evenly. Now, press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for about 12-15 minutes, or until it’s lightly golden. When done, take it out and set it aside to cool slightly.
2. Prepare the Filling:
While your crust is cooling, let’s make the filling! Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté it for about 30 seconds until it smells amazing. Then, toss in the finely chopped mushrooms and cook them until they’re soft and most of their moisture is gone (this will take around 7-8 minutes). Stir in the fresh thyme and just a pinch of salt and pepper, then remove from heat to let them cool. In a large mixing bowl, beat together the softened cream cheese, ricotta cheese, and sour cream until the mixture is smooth and creamy. Add the eggs one at a time, making sure each one is fully mixed in before adding the next. Finally, gently fold in the sautéed mushrooms and chopped pistachios.
3. Assemble and Bake:
Pour the filling over your cooled crust, smoothing the top with a spatula. Then, lower your oven temperature to 325°F (160°C) and bake the cheesecake for 45-50 minutes. It’s ready when it’s set but still has a slight wobble in the center. When the time is up, turn off the oven but leave the cheesecake inside for another 30 minutes to cool gradually—this helps prevent any cracks from forming!
4. Chill and Serve:
Remove the cheesecake from the oven and let it cool to room temperature. After it cools, refrigerate it for at least 4 hours, or overnight if you can wait! When you’re ready to serve, carefully remove the cheesecake from the springform pan. For a lovely finishing touch, you can garnish it with some extra chopped pistachios or fresh thyme before serving.
Enjoy every slice of this rich and flavorful savory cheesecake as a unique appetizer or a light main dish!
Frequently Asked Questions (FAQ)
Can I Use Different Nuts in the Crust?
Absolutely! While pistachios add a lovely flavor, you can substitute them with walnuts, almonds, or pecans based on your preference. Just make sure to chop them finely for even distribution in the crust.
Can I Prepare This Cheesecake in Advance?
Yes, this cheesecake is perfect for making ahead of time! You can prepare it a day or two in advance and store it in the refrigerator. Just make sure it is well-covered to avoid absorbing any odors from the fridge.
What If I Don’t Have Feta Cheese?
If you don’t have feta cheese on hand, crumbled goat cheese or a vegan cheese alternative will work well in the crust instead. Each will provide a slightly different flavor, but both can contribute to a delicious result!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you’d like to freeze it, wrap slices tightly in plastic wrap, then place them in a freezer-safe bag. Thaw in the refrigerator before serving.
