Ingredients
🧀 Crust Ingredients:
3/4 cup crumbled feta cheese
1/2 cup grated Parmesan cheese
1/2 cup panko breadcrumbs
2 tablespoons butter, melted
1 teaspoon dried oregano or thyme
🍄 Filling Ingredients:
1 tablespoon olive oil
1 cup finely chopped mushrooms (like cremini or button)
1/2 cup chopped pistachios (unsalted, shelled)
16 oz cream cheese, softened
2 large eggs
1/2 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup grated Parmesan cheese (for the filling)
🧑🍳 Instructions:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Make the crust:
In a bowl, combine feta, Parmesan, panko, melted butter, and oregano.
Press firmly into the bottom of the prepared pan.
Bake crust for 8–10 minutes until lightly golden. Let cool slightly.
Prepare the filling:
In a skillet, heat olive oil over medium heat.
Sauté mushrooms until soft and any liquid evaporates (about 5–7 minutes). Let cool slightly.
In a large bowl, beat cream cheese until smooth.
Add eggs one at a time, beating after each.
Mix in sour cream, garlic powder, pepper, salt, and Parmesan.
Fold in the sautéed mushrooms and chopped pistachios.
Pour filling over the crust and smooth the top.
Bake for 40–45 minutes, until the center is almost set but slightly wobbly.
Turn off oven and crack the door open. Let cheesecake cool in the oven for about 1 hour.
Chill in the refrigerator for at least 4 hours (or overnight) before slicing.
✨ Tips:
Serve with a drizzle of olive oil and a sprinkle of extra pistachios on top! 🌿
Also delicious with a side of arugula salad for a fancy brunch or appetizer! 🥗