Description
Pistachio and Mushroom Cheesecake is a unique dessert that blends the creamy richness of cheesecake with the earthy flavor of mushrooms and the delightful crunch of pistachios. This eye-catching cake not only surprises your taste buds but also serves as an impressive centerpiece for any gathering. Perfect for adventurous eaters, this cheesecake will have your guests talking long after the last bite!
Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz (2 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp pure vanilla extract
- 2 cups fresh mushrooms (cremini or shiitake), chopped
- 1 cup shelled pistachios, chopped and lightly toasted
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter until combined. Press firmly into the bottom of a springform pan.
- In a skillet over medium heat, sauté chopped mushrooms with a pinch of salt until golden brown, about 5-7 minutes. Let cool slightly.
- In a mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, then mix in eggs one at a time, followed by sour cream and vanilla extract.
- Gently fold in sautéed mushrooms and chopped pistachios into the cheesecake mixture.
- Pour the filling over the prepared crust and smooth it out with a spatula. Bake for 55-60 minutes until edges are set but center jiggles slightly.
- Turn off the oven and let cheesecake cool inside for one hour; then refrigerate for at least four hours before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 345
- Sugar: 24g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg