Savoury cheesecake with chicken mortadella and pistachios
Are you one of those who don't prefer sweet cakes? We have something special: a recipe for a unique cake that will delight even those who don't have a sweet tooth. This original creation is just for you, those who love different flavours.
Savoury cheesecake with chicken mortadella and pistachios
Are you one of those who don't prefer sweet cakes? We have something special: a recipe for a unique cake that will delight even those who don't have a sweet tooth. This original creation is just for you, those who love different flavours.
Preparation process
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Mix the crackers with the melted butter and press them into the bottom of the rim. Place in the fridge or freezer for the cream to set.
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Soak the gelatine sheets in cold water for 10 minutes. Then heat the milk until warm and stir in the soaked gelatine leaves. Stir until completely melted.
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Mix the gelatine with the cream cheese and stuff the contents on top of the crushed crackers. Place in the fridge for at least 2-3 hours - overnight is best.
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Cut around the edge of the perimeter with a thin knife and remove the perimeter. Align the edges to make them stick together. Spread pistachio pesto on top. Arrange the mortadella and sprinkle with the roughly chopped pistachios.
