Description
A savory cheesecake with a crispy feta and parmesan crust, filled with bacon and mushrooms, perfect as an appetizer or light main.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups finely crushed buttery crackers (like Ritz)
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled feta cheese
- 1/4 cup unsalted butter, melted
- For the Filling:
- 8 slices bacon, chopped
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/4 cup crumbled feta cheese
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Wrap the bottom of a 9-inch springform pan with foil.
- In a medium bowl, mix crushed crackers, 1/2 cup Parmesan, 1/2 cup feta, and melted butter until combined. Press into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon to a paper towel-lined plate; drain all but 1 tablespoon drippings from skillet.
- Add mushrooms and garlic to the skillet; cook over medium heat until mushrooms are tender and liquid evaporates, about 5 minutes. Remove from heat and stir in cooked bacon.
- In a large bowl, beat cream cheese and sour cream until smooth. Beat in eggs one at a time, then beat in flour, 1/4 cup Parmesan, 1/4 cup feta, black pepper, and salt until well combined.
- Gently fold in mushroom-bacon mixture. Pour filling over crust. Place springform pan in a larger baking dish; add hot water to baking dish until it reaches halfway up the sides of the springform pan.
- Bake in the preheated oven for 45-55 minutes, until center is almost set and edges are lightly golden. Turn off oven, leave cheesecake in oven with door ajar for 1 hour.
- Remove cheesecake from water bath; cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before serving. Run a knife around the edge before releasing springform pan.
Notes
This savory cheesecake can be served warm or chilled. Garnish with fresh parsley or chives if desired. Thoroughly dry mushrooms after slicing to avoid a watery filling.
Nutrition
- Calories: 420
- Sugar: 3 g
- Fat: 32 g
- Carbohydrates: 18 g
- Protein: 14 g