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I whipped up this savory cheesecake one evening when I wanted to wow my friends with something unexpected. The combo of crunchy pistachios with mushrooms and the smoothness of cheese creates a flavor harmony that always impresses. Each bite offers new discoveries—sometimes creamy, sometimes crispy. It's truly become the highlight of my dinner parties.
What Makes This Recipe So Unique
This savory cheesecake came from my crazy desire to flip the classic sweet version on its head. The crunchy base with pistachios and cheese pairs wonderfully with the silky mushroom filling. I bring it out for every get-together and my guests can't decide if they should enjoy it as a starter or main course because it's so rich. It fits perfectly anywhere in the meal depending on your mood.
In My Kitchen
- Pistachios: Half a cup of lovely pistachios that I crush finely
- Feta: Quarter cup of my favorite creamy feta
- Parmesan: Quarter cup freshly grated
- Breadcrumbs: Half cup of fine breadcrumbs
- Butter: 2 tablespoons melted to bind my crust
- Mushrooms: 2 cups finely chopped
- Sour cream: Half cup, nice and thick
- Cream cheese: 450g taken out of the fridge an hour before
- Eggs: 2 nice farm-fresh eggs
- Garlic: 2 cloves finely chopped
- Fresh thyme: A few sprigs for flavor
Step By Step Instructions
- My crunchy base
- I start by heating my oven to 175°C. In a bowl I mix my crushed pistachios, crumbled feta, parmesan, breadcrumbs and my melted butter. I press this mixture firmly into my pan and pop it in the oven for 10 minutes.
- The tasty filling
- I cook my mushrooms with garlic in a pan until they release their moisture. Meanwhile I beat my cream cheese, add my sour cream, eggs and parmesan. Once the mushrooms have cooled, I fold them into my mixture.
- Putting it all together
- I pour my mixture over my golden crust. Into the oven it goes for 35-40 minutes until my cheesecake sets properly.
- Final touches
- I sprinkle fresh thyme and a few pistachio pieces before serving.
My Tips For Success
I always take my ingredients out an hour before starting so they're room temperature. I'm careful not to overmix my dough with the eggs or my cheesecake might crack. When I want to switch things up, I add some Espelette pepper or herbs de Provence. The most important thing is letting it rest a bit before eating—the flavors will be even better.
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Ready To Serve
I love serving my cheesecake with a small arugula salad and lemon dressing. Grilled asparagus or zucchini on a griddle go perfectly with it. To make everything even better, I always open a nice chilled Chardonnay—its buttery notes match wonderfully with the cheesecake flavors.
Frequently Asked Questions
- → Can you prep this cheesecake in advance?
- Absolutely! Make it the day before. Keep it in the fridge and let it sit at room temp for about 30 minutes before serving.
- → What mushrooms work best?
- Regular white mushrooms work great. For more flavor, try wild mushrooms or a mix.
- → Can this cheesecake be frozen?
- It's not recommended. Freezing could affect the mushrooms' texture and the creamy center.
- → How do you know if it's cooked enough?
- The edges should be firm, but the center should still jiggle slightly when you gently shake the pan.
- → Can feta be swapped for another cheese?
- Sure! Ricotta salata or goat cheese works too. Just pick something bold for the crust.