Deftiger Käsekuchen mit Pistazienkruste und Pilzen

Savory Cheesecake with Pistachio Crust and Mushrooms

Pane-bistecca

A savory cheesecake with pistachio crust and mushrooms, feta cheese, and Parmesan is a wonderful change of pace on the table.

It is perfect as a starter or as the finale to a dinner, accompanied by a glass of wine… simply delicious!

I made it with mushrooms, but I can also imagine tomatoes, perhaps mixed with dried tomatoes, olives, or capers for added flavor. This recipe also calls for creativity.

Prep time

20 min

Cooking time

55 min

Portions

Total time

1 h 15 min

Ingredients

Crust:

180 g peeled Pistachios
50 g melted Butter
Salt and Pepper
Paprika
Chili

Cheesecake:

150 g Feta Cheese
70 g grated Parmesan
500 g Cream Cheese
150 g Sour Cream
3 Eggs
Pepper
Paprika
Chili

Mushrooms:

10 g Butter
150 g Mushrooms
Salt and Pepper
Paprika

Deco:

Lemon Zest
Lavendar flowers
Chives

Instructions

Step 1

Blend the ingredients for the crust in a blender, then press firmly into a small cake tin lined with baking paper.

Step 2

Season the Parmesan, sour cream, and cream cheese and beat with a whisk. Mix in the eggs one at a time, then stir in the crumbled feta.

Step 3

Pour this mixture onto the pistachio crust and bake in the oven at 170°C for 50-55 minutes.

Step 4

Thinly slice the mushrooms and fry in butter, season and fry until the water has evaporated. Set aside.

Step 5

Once the cheesecake is baked, open the oven door slightly with a wooden spoon and leave to cool. This will prevent the top from cracking.

Step 6

Then leave the cheesecake to cool completely in the refrigerator, preferably overnight.

Step 7

Before serving, place the cheesecake on a plate, spread the mushrooms on top and decorate with the garnish.

Notes

You can also serve the mushrooms warm on top! Serve with toast or crackers! Here is a Filippino savory Cheesecake!

Deftiger Käsekuchen mit Pistazienkruste und Pilzen