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Pistachio and Mushroom Cheesecake

Savory Pistachio and Mushroom Cheesecake to Impress Your Guests

This Pistachio and Mushroom Cheesecake offers a delightful twist on traditional desserts, combining earthy mushrooms with the nutty crunch of pistachios.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Finely Chopped Pistachios Adds nutty flavor and crunch; substitute with walnuts or almonds for variation.
  • 1/2 cup Feta Cheese Provides a salty, creamy texture; can be replaced with goat cheese for a different taste.
  • 1/4 cup Grated Parmesan Enhances flavor depth; sharp cheddar works well as an alternative.
  • 1 cup Breadcrumbs Contributes structure to the crust; whole wheat or gluten-free breadcrumbs can be used as substitutes.
  • 1/2 cup Melted Butter Binds crust ingredients together; coconut oil or olive oil can serve as alternatives.
For the Filling
  • 2 cups Mushrooms (finely chopped) Main filling ingredient offering earthy flavor; mix different mushrooms for added depth.
  • 2 cloves Minced Garlic Adds aromatic flavor; shallots may be a suitable substitute.
  • 16 oz Cream Cheese Forms the creamy base; ricotta cheese can be a lighter alternative.
  • 1/2 cup Sour Cream Adds richness; Greek yogurt is a fitting substitute.
  • 3 Eggs Provide structure to the filling; aquafaba makes a great vegan alternative.
  • to taste Salt and Pepper Seasoning to taste; use fresh herbs for added flavor complexity.

Equipment

  • Oven
  • Springform pan
  • skillet
  • mixing bowl

Method
 

Cheesecake Preparation
  1. Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking.
  2. Mix together the finely chopped pistachios, feta cheese, grated Parmesan, breadcrumbs, and melted butter in a bowl until crumbly.
  3. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes or until golden brown.
  4. Sauté the mushrooms and minced garlic in a skillet over medium heat for about 5-7 minutes, then let cool slightly.
  5. Beat the cream cheese in a bowl until fluffy, then add the sour cream, eggs, and grated Parmesan.
  6. Fold in the cooled sautéed mushrooms and season with salt and pepper to taste.
  7. Pour the mixture over your pre-baked crust, smoothing the top. Bake for 35-40 minutes until set.
  8. Cool the cheesecake for 10 minutes before removing it from the springform pan.
  9. Garnish with fresh thyme and chopped pistachios before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 12gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 450mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

This cheesecake can be prepared a day in advance and serves beautifully for brunch or as a centerpiece for gatherings.

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