🧀 Pistachio & Mushroom Cheesecake (Savory)

A rich, savory cheesecake with earthy mushrooms and subtle pistachio nuttiness. Perfect as an elegant appetizer, brunch centerpiece, or holiday starter.

🛒 Ingredients (Serves 8–10)

For the Crust:

• 1 cup finely ground crackers (Ritz or savory biscuits)

• ½ cup finely ground pistachios (unsalted, shelled)

• 5 tbsp melted butter

• ¼ tsp salt

For the Filling:

• 8 oz (225g) cream cheese, softened

• 8 oz (225g) ricotta cheese

• 1 cup sautéed mushrooms (cremini or button), finely chopped

• 2 large eggs

• ½ cup grated Parmesan

• 2 tbsp finely chopped shallot

• 2 cloves garlic, minced

• 1 tbsp chopped fresh thyme

• ¼ tsp black pepper

• Salt to taste

Optional Garnish:

• Extra sautéed mushrooms

• Crushed pistachios

• Fresh thyme sprigs

• Drizzle of truffle oil

🔥 Instructions

1️⃣ Prepare the Crust

1. Preheat oven to 325°F (165°C).

2. Mix ground crackers, pistachios, salt, and melted butter.

3. Press firmly into the bottom of a 9-inch springform pan.

4. Bake 8–10 minutes. Cool slightly.

2️⃣ Prepare the Mushrooms

• Sauté mushrooms in a skillet over medium heat until moisture evaporates and they turn golden (about 8–10 minutes).

• Add shallots and garlic in the last 2 minutes.

• Cool completely.

3️⃣ Make the Filling

1. Beat cream cheese until smooth.

2. Add ricotta and mix.

3. Mix in eggs one at a time.

4. Fold in mushrooms, Parmesan, thyme, pepper, and salt.

5. Pour mixture over crust.

4️⃣ Bake

• Bake 40–50 minutes until center is just set but slightly jiggly.

• Turn off oven and let cool inside with door cracked for 30 minutes.

• Chill at least 4 hours (overnight preferred).

5️⃣ Serve

• Run a knife around the edges before removing from pan.

• Garnish and slice with a warm knife for clean cuts.

💡 Pro Tips

• Make sure mushrooms are fully cooled to prevent cracking.

• Don’t overmix once eggs are added (prevents air bubbles).

• For ultra-smooth texture, use a water bath.

❓ Q & A

Q1: Can I make this gluten-free?

Yes! Use gluten-free crackers or almond flour in the crust.

Q2: Can I use different mushrooms?

Absolutely — shiitake, oyster, or portobello add deeper flavor.

Q3: How long does it keep?

Up to 4 days refrigerated.

Q4: Can I freeze it?

Yes, tightly wrapped for up to 1 month. Thaw overnight in fridge.

Q5: What does it taste like?

Creamy and rich like traditional cheesecake, but savory, earthy, slightly nutty, and herbaceous.