Pistacchio and Mortadella Cheesecake

• In two separate small bowls, put 1 sheet of gelatin in one bowl, and 2 sheets of gelatin in the other bowl.
• Add cold water to cover and set aside and let the gelatin become soft, about 15 minutes.

Making the Crust

• In a food processor, turn your graham crackers into crumbs, place the crumbs into a small bowl and set aside.
• Heat up your butter, and then add the butter to the breadcrumbs along with 3-4 tablespoons of heavy whipping cream, and mix well to incorporate.
• In a spring form pan, Place the mixture into the bottom to make the crust, pat it down firmly and evenly and place the pan in the fridge while you prepare everything else.

Making the First Layer

• In you stand up mixer, add half of the ricotta, marscarpone and heavy whipping cream and mix well, it will become fluffy, about 5 minutes.
• Add about 25 grams of the pistacchi roughly chopped and a pinch of salt and pepper, then mix well to incorporate.
• In a separate small bowl, add 1 tablespoon of boiling water and pull 1 sheet of the gelatin out of the bowl it was resting in and add to the boiling water. Mix well to dissolve the gelatin.
• Add the gelatin to the mixer, and mix well.
• Take your pan out of the fridge, and add this mixture to the bottom, scraping everything out of the mixing bowl with a rubber spatula.
• Make sure to smooth out the top and spreading it evenly in the pan.
• Then cover with saran wrap or aluminum foil and place back into your fridge.

Making the Second Layer

• In the same mixing bowl add the rest of the ricotta, marscarpone and heavy whipping cream, mix well and then add the pesto with pistacchio.
• In the same small mixing bowl add 2 tablespoons of boiling water and the 2 sheets of the gelatin out of the bowl it was resting in and add to the boiling water. Mix well to dissolve the gelatin.
• Add the dissolved gelatin to the mixing bowl and mix to incorporate everything well.
• Pull the pan out of the fridge again, and pour this layer on top and smooth it out evenly.
• Cover the pan and place it back in the fridge for at least 4 hours. Overnight is better.

To Serve

• To decorate the top, make little roses with the slices of mortadella and add a pistaccio in the middle to look like a rose.
• Then add the rest of the chopped pistachios on top.
• Serve cold.

• Add the pistachios, garlic and herbs to a mortar and pestle. Then grind to a rough paste.
• You can use a food processor but, it is best to use the pestle.
• Then mix in the oil and Parmesan and stir until thoroughly combined.
• Taste and season salt and pepper and add the lemon juice.