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Pistachio Mushroom Cheesecake Recipe

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4.9 from 98 reviews

A savory Pistachio and Mushroom Cheesecake combining a nutty pistachio crust with a creamy blend of mushrooms, feta, Parmesan, and cream cheese, baked to perfection for a unique twist on traditional cheesecake.

Ingredients

Crust

  • 1 cup shelled pistachios
  • 2 tbsp butter, melted
  • Pinch of salt

Filling

  • 1 cup fresh mushrooms, sliced
  • 4 oz feta cheese, crumbled
  • 0.5 cup Parmesan cheese, grated
  • 8 oz cream cheese, softened
  • 0.5 cup sour cream
  • 3 large eggs
  • 1 tbsp olive oil
  • Salt to taste

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Pulse the pistachios in a food processor until finely ground. Mix the ground pistachios with melted butter and a pinch of salt, then press this mixture evenly into the bottom of a greased 9-inch springform pan. Bake the crust for 8–10 minutes and then allow it to cool completely.
  2. Sauté mushrooms: Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until they become golden and lightly caramelized, which enhances their flavor. Remove the skillet from heat and let the mushrooms cool to room temperature.
  3. Make the cheese mixture: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sour cream, crumbled feta, grated Parmesan, and eggs, mixing continuously until the mixture is uniformly creamy and well combined.
  4. Combine mushrooms with cheese mixture: Gently fold the cooled sautéed mushrooms into the cheese mixture, ensuring an even distribution without overmixing.
  5. Assemble and bake: Pour the combined cheese and mushroom mixture over the cooled pistachio crust in the springform pan. Bake in the preheated oven for 35–40 minutes, or until the center of the cheesecake is just set but still has a slight wobble.
  6. Cool and serve: Remove the cheesecake from the oven and allow it to cool completely before removing it from the pan. Garnish with chopped pistachios and fresh herbs if desired. Serve warm, at room temperature, or chilled according to preference.

Notes

  • Make sure the mushrooms are cooled before folding into the cheese mixture to avoid curdling the filling.
  • Do not overbake; the center should remain slightly wobbly for the perfect creamy texture.
  • The cheesecake can be served warm, room temperature, or chilled for different texture preferences.
  • Use a sharp knife dipped in hot water for clean slices.
  • Fresh herbs like parsley or thyme enhance the flavor when used as garnish.

Find it online: https://oliviabakes.com/pistachio-mushroom-cheesecake-recipe/