Bacon Mushroom Feta Cheesecake (Print Version)
# Ingredients:
→ For the Crust
01 -
1 ¾ cups soft bread crumbs
02 -
1 cup grated Parmesan cheese
03 -
6 tablespoons melted butter
→ For the Filling
04 -
1 cup finely chopped onion
05 -
1 cup finely chopped sweet red pepper
06 -
1 tablespoon olive oil
07 -
4 cups assorted fresh mushrooms, chopped
08 -
24 ounces cream cheese, softened
09 -
1 teaspoon salt
10 -
1 teaspoon pepper
11 -
½ cup sour cream
12 -
4 large eggs, room temperature, lightly beaten
13 -
12 strips of bacon, cooked and crumbled
14 -
1 cup crumbled feta cheese
15 -
½ cup fresh parsley, minced
→ Optional Garnishes
16 -
Roasted sliced mushrooms
17 -
Additional cooked bacon, crumbled
18 -
Fresh parsley
→ For Serving
19 -
Assorted crackers
# Instructions:
01 -
Preheat oven to 175°C (350°F). Grease a 9-inch springform pan and wrap the outside with heavy-duty foil to make it watertight.
02 -
Combine soft bread crumbs, grated Parmesan cheese, and melted butter in a bowl. Press the mixture evenly into the bottom of the prepared pan. Bake for 10-15 minutes until golden brown. Cool on a wire rack.
03 -
Heat olive oil in a large skillet over medium heat. Sauté onion and red pepper for 2 minutes until softened. Add mushrooms and cook for 10 minutes until they release moisture and begin to brown. Set aside to cool.
04 -
Beat softened cream cheese until light and fluffy. Add salt, pepper, and sour cream, beating until smooth. Gradually mix in beaten eggs without overmixing. Gently fold in crumbled bacon, feta cheese, minced parsley, and the cooled mushroom mixture.
05 -
Pour the cream cheese mixture over the cooled Parmesan crust. Place the springform pan inside a larger baking dish and add hot water to create a 2.5 cm (1 inch) water bath.
06 -
Bake in the preheated oven for 55-65 minutes, or until the center is just set and the top appears slightly dull. Remove from the water bath, cool for 10 minutes, then run a knife around the edges to loosen. Cool for another hour at room temperature.
07 -
Refrigerate overnight or for at least 4-6 hours to allow the cheesecake to set properly and develop its full flavor.
08 -
Remove the sides of the springform pan. Garnish with roasted mushrooms, extra bacon crumbles, and fresh parsley if desired. Serve with assorted crackers.
# Notes:
01 -
This savory cheesecake works beautifully as an appetizer for special occasions.
02 -
The water bath helps prevent cracking and ensures a smooth, creamy texture.