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Gluten-Free Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust

Gluten-Free Pistachio and Mushroom Cheesecake with Feta & Parmesan Crust
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A unique and savory cheesecake made with pistachios, mushrooms, and a flavorful feta and parmesan crust, perfect for gluten-free diets.

Ingredients

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  • 1 cup pistachios, shelled
  • 1 cup mushrooms, finely chopped
  • 1 cup cream cheese, softened
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup parmesan cheese, grated
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup fresh herbs (such as parsley or chives), chopped
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a food processor, blend the pistachios until finely ground.
  3. In a mixing bowl, combine the ground pistachios with melted butter and press into the bottom of a springform pan to form the crust.
  4. In a skillet, sauté the chopped mushrooms until they are soft and any moisture has evaporated.
  5. In a large bowl, mix the cream cheese, feta, parmesan, and eggs until smooth.
  6. Stir in the sautéed mushrooms, sour cream, and fresh herbs. Season with salt and pepper.
  7. Pour the filling over the crust in the springform pan.
  8. Bake for 45-50 minutes or until the center is set and the top is lightly golden.
  9. Allow to cool before removing from the pan and serving.

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Notes

  • For a more intense flavor, consider adding garlic or onion powder to the filling.
  • This cheesecake can be served warm or chilled.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-pistachio-mushroom-cheesecake-recipe/