Description
- A delicious and sophisticated Herbed Mushroom Cheesecake with a savory, nutty crust, a creamy cream cheese base with fresh herbs, and an earthy mushroom topping. A perfect appetizer.
Ingredients
Scale
For the Crust:
- 1 cup crushed digestive biscuits or seeded crackers
- 1/2 cup grated Parmesan
- 1/3 cup crumbled feta
- 4 tablespoons (1/2 stick) unsalted butter, melted For the Cheesecake Base:
- 14 oz cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste For the Topping:
- 1 1/2 cups sliced mushrooms (shiitake, cremini, or mixed)
- 1 tablespoon olive oil
- 1/4 cup shelled pistachios
- Extra feta or Parmesan, for garnish
- Fresh thyme sprigs, for garnish
Instructions
- Make the Crust: Preheat oven to 340°F (170°C). Mix the crushed biscuits or crackers with Parmesan, feta, and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes. Remove and let cool.
- Prepare the Cheesecake Base: In a large bowl, beat the cream cheese, sour cream, eggs, cornstarch, garlic powder, thyme, salt, and pepper until smooth. Pour over the cooled crust and smooth the top.
- Bake the Cheesecake: Reduce oven temperature to 320°F (160°C). Bake for 45 to 50 minutes, until the center is just set and slightly jiggly. Let cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Make the Topping: Sauté the sliced mushrooms in olive oil over medium heat until browned and tender. Season with salt and pepper. Toast the pistachios in a dry pan or oven until fragrant.
- Decorate and Serve: Once the cheesecake is fully chilled, top with the warm mushrooms and toasted pistachios. Garnish with fresh thyme and a light sprinkle of crumbled feta or grated Parmesan. Serve chilled or at room temperature.
Notes
- Crust Firmness: Press the crust mixture firmly and bake until set. A completely cooled crust is essential before adding the filling.
- Cheesecake Doneness: Watch the cheesecake closely. Look for a set outer ring and a slight wobble in the center; it will finish cooking as it chills.
- Topping Prep: Sauté mushrooms until browned and dry. A dry topping prevents the cheesecake from getting watery.
- Chilling Time: Do not skip the chilling time! At least 4 hours is needed for the cheesecake to set and become firm enough to slice.
- Cheese Variations: You can substitute feta with goat cheese or blue cheese in the crust for a different flavor profile.
- Prep Time: 30 minutes
- chill time: 4 hours
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking, Beating, Sautéing, Toasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice (approx. 1/8 of full cheesecake)
- Calories: ~320 kcal
- Sugar: ~2 g
- Sodium: ~480 mg
- Fat: ~26 g
- Saturated Fat: ~13 g
- Unsaturated Fat: ~11 g
- Trans Fat: ~0.2 g
- Carbohydrates: ~10 g
- Fiber: ~1 g
- Protein: ~9 g
- Cholesterol: ~95 mg
Keywords: Savory Cheesecake, Mushroom Cheesecake, Herbed Cheesecake, Nutty Crust, Feta Cheesecake, Appetizer Cheesecake, Unique Cheesecake, Fusion Dessert, Gourmet Appetizer, Pistachio Cheesecake