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–+ servings
Pistachio and Mushroom Cheesecake

Irresistible Pistachio and Mushroom Cheesecake Delight

This Pistachio and Mushroom Cheesecake combines unique flavors for a delightful vegetarian dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Finely Chopped Pistachios Feel free to substitute with walnuts, almonds, or pecans.
  • 1 cup Feta Cheese Goat cheese or ricotta could work as fun alternatives.
  • ½ cup Grated Parmesan Cheese Use aged cheddar or Pecorino for a twist.
  • 1 cup Breadcrumbs Opt for gluten-free versions if needed.
  • ½ cup Melted Butter Olive oil is a great dairy-free substitute.
For the Filling
  • 2 tablespoons Olive Oil Any vegetable oil can stand in quite nicely.
  • 1 cup Finely Chopped Mushrooms Feel free to mix your favorite variety or use a blend.
  • 2 cloves Minced Garlic Skip it if you're not a garlic fan!
  • 8 ounces Cream Cheese Dairy-free cream cheese is a viable alternative.
  • ½ cup Sour Cream Greek yogurt can take its place seamlessly.
  • 3 large Eggs For a vegan twist, substitute with flax eggs.
  • to taste Salt and Pepper Essential for seasoning; adjust according to your taste preference.

Equipment

  • springform pan
  • mixing bowl
  • Skillet
  • measuring cups
  • measuring spoons

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Combine the finely chopped pistachios, crumbled feta, grated Parmesan, breadcrumbs, and melted butter in a large mixing bowl. Stir until well mixed.
  3. Press the crust mixture firmly into the bottom of a springform pan. Bake for about 10 minutes until golden brown.
  4. Sauté the finely chopped mushrooms and minced garlic in olive oil over medium heat for about 5-7 minutes. Set aside to cool slightly.
  5. In a mixing bowl, beat the cream cheese until smooth. Gradually mix in sour cream, eggs, and grated Parmesan until well combined. Fold in the cooled mushroom mixture and add salt and pepper to taste.
  6. Pour the filling over the baked crust and bake for 35-40 minutes until set and lightly golden.
  7. Cool for about 10 minutes before removing the sides of the springform pan to prevent cracks.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 10gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Let the cheesecake sit in the refrigerator for a few hours or overnight for the best flavor.

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