Description
A savory, elegant cheesecake featuring a rich feta and parmesan crust, topped with a creamy pistachio and mushroom filling, perfect for appetizers or a light main course.
Ingredients
Scale
For the Crust:
- 1 cup crushed crackers (such as water crackers)
- 1/2 cup grated parmesan cheese
- 1/4 cup melted unsalted butter
- 1/2 cup crumbled feta cheese
- 8 oz cream cheese, softened
- 1/2 cup shelled pistachios, finely chopped
- 1 cup finely chopped mushrooms (such as cremini)
- 2 cloves garlic, minced
- 2 large eggs
- 1/4 cup heavy cream
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, mix crushed crackers, parmesan, and melted butter until combined. Press firmly into the bottom of the pan to form the crust.
- Sprinkle crumbled feta evenly over the crust.
- In a skillet, sauté mushrooms and garlic over medium heat until softened, about 5 minutes. Set aside to cool.
- In a large bowl, beat cream cheese until smooth. Add eggs one at a time, then stir in heavy cream, chopped pistachios, sautéed mushrooms, thyme, salt, and pepper.
- Pour the filling over the crust in the pan, spreading evenly.
- Bake for 30-35 minutes, or until the center is set and edges are lightly golden. Let cool completely before refrigerating for at least 2 hours.
- Garnish with fresh parsley before serving. Slice and enjoy chilled.
Notes
You can customize the seasonings to taste.