Start by preparing the pistachio cream by toasting the pistachios in a preheated oven at 150° for about 5 minutes and let them cool. Melt the chocolate with the butter, very finely blend the pistachios together with the sugar and vanillin and put everything in the saucepan with the other ingredients. Cook for 10 minutes on a very low heat (best in a bain-marie) it should not boil. If necessary, add a little milk. Stir continuously until you get a thick cream. Pour into sterilized jars, cap and invert. Allow to cool to room temperature and do not use until completely cooled. 

For the cheesecake, crumble all the cookies by either whipping them in a blender or crumbling them with your hands and then beating them inside a freezer bag until powdered. Add the pistachio oil and mix it with the cookie flour. Completely line a rimmed baking sheet with plastic wrap and make a base with the cookies and oil by compacting it well with the back of a spoon. Place the cookie base to firm up in the refrigerator or freezer. Whip the cream to stiff peaks and set aside. Place the mascarpone in a bowl and work it with a spoon so that it is creamy. Combine with the pistachio cream and mix until blended. Gradually add the whipped cream with gentle movements and from the bottom up so as not to excessively disassemble the mixture.

Procedure:

For the base:

Break up the cookies and put them in the mixer with the sugar. Chop everything, transfer to a bowl and add the oil. Pour the mixture onto the hinged cake pan lined with baking paper, level the mixture with the help of a spoon.

For the cream:

Beat the eggs with the sugar until light and fluffy. Add the vanillin and starch, mix gently, after which incorporate the liquid cream and grated lemon zest, mix carefully. Pour the cream into the cake pan and level the surface. Bake at 175°C for about 40 minutes.

For the topping:

In a small saucepan beat the egg yolks with the sugar, dilute with a little milk, add the flour and mix. Now add the lemon juice and a little at a time the milk, continuing to stir until smooth. Put the saucepan on the stove over low heat, add the grated lemon zest and let it thicken for about 10 minutes while continuing to stir with a spoon. In case the cream has lumps after cooking, it is advisable to use an electric whisk. 

Procedure:

Chop the cookies finely with a mixer, put them in a bowl and mix with the oil. With the resulting mixture, cover the bottom of a 22-cm-diameter hinged mold, leveling well with the back of a spoon. Place in the refrigerator until it is time to compose the cake. Soak the gelatin in cold water for the time indicated on the package, about 10 minutes. In a bowl, whip the cream cheese with the sugar, 150 g of cream and the vanilla seeds extracted from the pod until smooth. Place the remaining cream in a saucepan and heat it. Add the well-squeezed gelatin and stir until dissolved.

Allow to cool and add the mixture to the cream cheese mixture, mixing well. Pour over the cookie base, level and place in the refrigerator for at least 4 hours. After this time has elapsed, heat the raspberry jam in a saucepan with the water and lemon juice. Let it cool and spread it over the surface of the cake. Place again in the refrigerator for 1 hour. Afterwards, unmold the chilled cheesecake and serve.

Procedure:

Place the cookies in the mixer, chop them finely and pour them into a bowl with the oil and mix everything well with a spoon. Line a 22-cm-diameter cake pan with baking paper. Pour the crumbled cookies into the cake pan and with the help of a spoon compact the cookie base well. Chill the mixture in the refrigerator for half an hour or in the freezer for about 10 minutes. Now turn to the filling: soften the gelatin sheets in cold water for about 10 minutes.

In a bowl put the spreadable cheese and ricotta cheese, then with the seeds of the vanilla pod, starting to mix with electric whips while also incorporating the powdered sugar. Take out the gelatin and some of the soaking water until you get 70 g total, pour everything into a small saucepan and cook on low heat just long enough to dissolve the gelatin. Pour the melted and warmed gelatin into the cream. Mix again with whisks to blend it into the mixture.