Mushroom creamy cheesecake (Print Version)
# Ingredients:
01 -
Half a cup of crushed pistachios.
02 -
Quarter cup of crumbled feta cheese.
03 -
Quarter cup of grated Parmesan cheese.
04 -
Half a cup of breadcrumbs.
05 -
A couple tablespoons of melted butter.
06 -
Two cups of finely chopped mushrooms.
07 -
A tablespoon of olive oil.
08 -
Two minced garlic cloves.
09 -
450 grams of softened cream cheese.
10 -
Half a cup of sour cream.
11 -
Two eggs.
12 -
A quarter cup of Parmesan cheese (grated).
13 -
Salt and pepper to your liking.
14 -
Fresh thyme to top it off.
# Instructions:
01 -
Set your oven to 175°C to preheat. Combine the pistachios, feta, Parmesan, breadcrumbs, and butter. Push the mixture evenly into a springform pan and bake for about 10 minutes.
02 -
In a skillet with olive oil, cook mushrooms and garlic until most of their liquid dries up, around 5 to 7 minutes.
03 -
Mix together cream cheese, sour cream, eggs, and Parmesan until smooth. Stir the mushrooms in, and season with a bit of salt and pepper.
04 -
Spread the filling evenly over the crust. Bake it for 35 to 40 minutes until the center solidifies.
05 -
Let it sit for 10 minutes to cool down. Sprinkle chopped pistachios and a little thyme on top before serving.
# Notes:
01 -
You can serve this as an appetizer or starter.
02 -
Works best either warm or at room temperature.