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- 1 cup pistachios, shelled - 1 cup mushrooms, finely chopped (preferably shiitake or cremini) - 8 oz cream cheese, softened - 1 cup feta cheese, crumbled - ½ cup grated Parmesan cheese

Pistachio and Mushroom Cheesecake with Feta Parmesan Crust

Experience a delightful twist on dessert with this Pistachio and Mushroom Cheesecake with Feta Crust. This unique recipe combines creamy textures and savory flavors, making it perfect for special occasions or impressing your friends. With easy-to-follow steps and customizable options, you’ll create a dish that surprises and delights. Ready to bake this creative cheesecake? Click through to explore the full recipe and make your kitchen a little more adventurous!
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Ingredients
  

1 cup pistachios, shelled

1 cup mushrooms, finely chopped (preferably shiitake or cremini)

2 tablespoons olive oil

1 teaspoon garlic powder

½ teaspoon salt

8 oz cream cheese, softened

½ cup Greek yogurt

2 large eggs

1 tablespoon lemon juice

¼ cup fresh herbs (such as parsley or dill), chopped

1 cup feta cheese, crumbled

½ cup grated Parmesan cheese

1 cup breadcrumbs (preferably Italian-style)

Instructions
 

Prepare the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix the feta cheese, Parmesan cheese, and breadcrumbs together until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10-12 minutes until lightly golden. Remove from the oven and let it cool slightly.

    Sauté the Mushrooms: In a skillet, heat the olive oil over medium heat. Add the finely chopped mushrooms and sauté them for 5-7 minutes until they are golden and softened. Season with garlic powder and salt, stirring well. Remove from heat and let cool.

      Make the Filling: In a mixing bowl, combine the softened cream cheese and Greek yogurt. Beat with an electric mixer until smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Stir in the lemon juice, sautéed mushrooms, chopped herbs, and half of the pistachios (reserving the rest for decoration).

        Combine and Bake: Pour the filling mixture over the pre-baked crust in the springform pan, smoothing the top with a spatula. Bake the cheesecake in the preheated oven for 30-35 minutes or until the center is set but slightly jiggly.

          Cool and Chill: Remove the cheesecake from the oven and let it cool at room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

            Serve: Before serving, sprinkle the remaining pistachios on top of the cheesecake for decoration. Slice and serve chilled or at room temperature.

              Prep Time: 20 min | Total Time: 5 hrs (including chilling) | Servings: 8