Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust

   

Ingredients

For the crust

1/2 cup pistachios, finely chopped

1/4 cup feta cheese, crumbled

1/4 cup Parmesan cheese, grated

1/2 cup breadcrumbs

2 tbsp butter, melted

 

For the filling

2 cups mushrooms, finely chopped

1 tbsp olive oil

2 garlic cloves, minced

450 gm/ 16 oz cream cheese, softened

1/2 cup sour cream

2 eggs

1/4 cup Parmesan cheese, grated

Salt and pepper to taste

Fresh coriander leaves for garnish

 

Preparations

Preheat your oven to 350°F (175°C). In a bowl, combine finely chopped pistachios, crumbled feta, Parmesan, breadcrumbs, and melted butter. Press the mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes until golden and set aside.

Heat olive oil in a skillet over medium heat. Sauté mushrooms and garlic until soft and moisture has evaporated, about 5-7 minutes. Let cool slightly.

In a separate bowl, beat softened cream cheese, sour cream, eggs, and grated Parmesan until smooth. Stir in the sautéed mushrooms and season with salt and pepper.

Pour the mushroom filling over the baked crust. Smooth out the top with a spatula. Bake for 35-40 minutes, or until the cheesecake is set and slightly golden.

 

Let the cheesecake cool for 10 minutes. Garnish with fresh thyme and a sprinkle of chopped pistachios. Serve warm or at room temperature.

 

Tips

This cheesecake can be made a day in advance and stored in the fridge. Serve at room temperature or lightly warmed.

Almonds/ walnuts can be substituted for Pistachios.

You can complete the meal with some salads, roasted veges and a simple dip with yogurt , cucumber, salt n pepper, with some lime juice. 

 

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