Pistachio Mushroom Cheesecake

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Step aside traditional cheesecakes! This savory Pistachio + Mushroom Cheesecake with Mascarpone, Feta and Parmesan is not only innovative—it’s delicious and packed with flavor, too. Made with earthy mushrooms, buttery pistachios, Cello Cheese premium cheeses, and International Collection’s premium pistachio oil, let this creative recipe steal the show at your next gathering or occasion.

8

80 minutes

Directions

1. Preheat your oven to 350°F. In a bowl, combine finely chopped pistachios, feta, Cello Parmesan Cheese, breadcrumbs, and pistachio oil. Press the mixture into the bottom of a parchment lined springform pan to form the crust. Bake for 10 minutes until golden then set aside to cool while making the filling.
2. Sauté mushrooms in a bit of olive oil for about 10 minutes, stirring frequently. Set aside and cool slightly. 
3. In a large mixing bowl, whisk together Cello Mascarpone Cheese, sour cream, eggs, and grated Cello Parmesan Cheese until smooth. Add the sautéed mushrooms, salt, pepper, garlic powder, and pistachio oil. Stir well to combine.
4. Spoon the filling over the baked crust and smooth out the top with a spatula. 
5. Bake at 350°F for 35-40 minutes, or until the cheesecake is set and evenly golden brown on top. Allow the cheesecake to cool in the springform for 10 minutes.
6. To serve, garnish with chopped pistachios and fresh thyme. Serve warm or at room temperature.