Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust
Ingredients:
For the crust:
½ cup (50 g) grated Parmesan cheese
½ cup (75 g) crumbled feta cheese
1 cup (90 g) pistachios, finely chopped
2 tbsp (30 g) butter, melted
Pinch of salt
For the filling:
200 g (7 oz) cream cheese, softened
100 g (3.5 oz) ricotta cheese
1 cup (100 g) sautéed mushrooms, chopped
2 large eggs
2 tbsp (30 ml) heavy cream
1 tsp fresh thyme leaves
Salt & black pepper, to taste
Directions:
Preheat oven to 180°C (350°F).
Combine Parmesan, feta, pistachios, melted butter, and salt. Press mixture into the bottom of a greased 8-inch (20 cm) springform pan to form the crust. Bake 8–10 minutes until lightly golden.
Meanwhile, sauté mushrooms in a little olive oil until softened. Let cool slightly.
In a bowl, beat cream cheese and ricotta until smooth. Add eggs, heavy cream, thyme, salt, and pepper. Fold in mushrooms.
Pour filling over the baked crust and smooth the top.
Bake 30–35 minutes until the cheesecake is set but slightly jiggly in the center. Cool completely before serving.
Optional: garnish with chopped pistachios on top before serving.
Prep Time: 15 minutes,
Cooking Time: 45 minutes,
Total Time: 1 hour,
Kcal: 320 kcal,
Servings: 8 servings.