PISTACHIO CHEESECAKE CUPS

"Treat yourself to a little pistachio paradise."

Prepare the Base

Step 1: Crush the Digestive Biscuits:

• If using a food processor:
  • Place the digestive biscuits in the bowl of the processor.
  • Pulse until they turn into fine crumbs, ensuring there are no large pieces remaining.
• If using a ziplock bag:
  • Place the digestive biscuits in a sturdy ziplock bag and seal it, leaving a little air inside.
  • Using a rolling pin, gently roll over the bag, crushing the biscuits inside until they are finely crushed.

Step 2: Mix the Base

• Transfer the crushed biscuit crumbs into a mixing bowl.
• Pour in the melted butter (ensure it's not too hot) and use a spoon or spatula to mix thoroughly.
• The mixture should resemble wet sand and hold together when pressed.

Step 3: Create the Base in Cups

• Take about 3 tablespoons of the biscuit mixture and add it into each dessert cup. Aim for about four regular 250 ml cups.
• Using the back of a spoon or a smaller cup, press the biscuit mixture down firmly into the bottom of each cup.
• Ensure the base is even and compact to provide a sturdy foundation for the cheesecake filling.

Prepare the Cheesecake Filling

Step 4: Make the Cheesecake Filling

• In a large mixing bowl, add 250g of softened cream cheese.
• Add ½ cup of caster sugar and ½ cup of pistachio paste.
• Using an electric whisk, start mixing the ingredients on low speed to avoid splattering. Gradually increase to medium speed until the mixture is smooth and creamy, with no lumps remaining.

Step 5: Add the Double Cream

• Pour 300ml of double cream into the same bowl with the cream cheese mixture.
• Continue whisking until the mixture thickens slightly. This may take a few minutes, so be patient. Stop whisking when the mixture is thick enough to hold its shape but still smooth.

Step 6: Pipe the Filling

• Transfer the cheesecake filling into a large piping bag. If you don’t have a piping bag, you can use a ziplock bag with a corner snipped off.
• Pipe the cheesecake mixture into each cup, filling them up to about ¾ full, leaving about ¼ of the top empty for the pistachio layer.

Step 7: Chill the Cheesecakes

• Carefully place the filled cheesecake cups in the refrigerator.
• Allow them to chill for 3-4 hours. This step is essential for the cheesecake to set properly.

Prepare the Pistachio Paste Layer

Step 8: Melt the Pistachio Paste:

• In a microwave-safe bowl, add ⅓ cup of pistachio paste.
• Heat in the microwave for 30 seconds. Stir the paste and let it cool for 6-7 minutes until it’s warm but not hot to the touch.

Step 9: Whisk in Double Cream

• Add ⅓ cup of double cream to the melted pistachio paste.
• Use a whisk to gently combine until the mixture is smooth and well integrated.

`Step 10: Pour Over Cheesecakes:

• Carefully pour the pistachio paste mixture over the set cheesecake filling in each cup.
• Place the cups back in the refrigerator for an additional 30 minutes to allow the pistachio layer to set.

Make the Whipped Cream

Step 11:Whip the Cream:

• In a clean mixing bowl, add ½ cup of double cream and 2 tablespoons of icing sugar.
• Using an electric beater or hand whisk, whisk the mixture until soft peaks form. This means the cream should be light and fluffy but not over-whipped.

Step 12: Pipe the Whipped Cream:

• Transfer the whipped cream into a piping bag fitted with a star nozzle (or any nozzle you prefer).
• Pipe decorative swirls or rosettes on top of each cheesecake cup, making sure to cover the pistachio layer.

Garnish

• Sprinkle dried rose petals and sliced pistachios over the whipped cream on each cup for an elegant touch.