Savory Mushroom Cheesecake (Print Version)
# Ingredients:
→ Base
01 -
1/4 cup feta, crumbled
02 -
1/2 cup breadcrumbs
03 -
1/4 cup grated Parmesan cheese
04 -
1/2 cup finely chopped pistachios
05 -
2 tablespoons of melted butter
→ Filling
06 -
16 ounces of softened cream cheese
07 -
1/2 cup sour cream
08 -
2 eggs
09 -
1 tablespoon olive oil
10 -
2 garlic cloves, finely minced
11 -
2 cups mushrooms, chopped small
12 -
1/4 cup grated Parmesan cheese
13 -
A sprinkle of salt and pepper
14 -
Fresh thyme for decorating
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Combine butter, breadcrumbs, Parmesan, feta, and pistachios in a mixing bowl. Press this blend firmly into a springform pan, then bake for 10 minutes or until it's golden and set.
02 -
Warm olive oil in a skillet on medium. Toss in garlic and mushrooms, cooking for 5 to 7 minutes until soft and any liquid has disappeared. Place it aside to cool.
03 -
Blend cream cheese, sour cream, eggs, and Parmesan using a mixer until smooth. Gently stir in the cooled mushrooms, then season it all with salt and pepper.
04 -
Pour the creamy mixture onto the prepared base, smoothing it out evenly. Bake for 35-40 minutes until it's golden on top and just firm.
05 -
Let the dish cool for around 10 minutes. Sprinkle fresh thyme and chopped pistachios on top. It's great served warm or at room temperature.
# Notes:
01 -
Store it in the fridge if making a day in advance.
02 -
Walnuts or almonds can replace the pistachios.
03 -
Goes perfectly with roasted veggies or a light salad.