Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust

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