Ingredients
Method
- Place the graham crackers in a food processor or blender and blitz to get fine crumbs.150 g - graham crackers
- Mix in the melted butter until combined. Evenly press it into the cheesecake pan or cups using a flat bottomed cup.6 tablespoon - melted butter
- Place in the fridge to set for 30 minutes while you make the cheesecake.
- In a large bowl, beat the cream cheese with a mixer or a stand mixer until smooth. Add in the powdered and granulated sugar and beat until well combined and smooth.3 blocks - full fat cream cheese, room temp (each 250g), ⅓ cup - white granulated sugar, ¾ cup - powdered sugar + 1-2 tablespoon if you like it sweeter
- Beat in the lemon juice, vanilla, salt, sour cream and pistachio paste until smooth. If you want a vibrant green colour, add some food colouring.1 teaspoon - lemon juice, ½ teaspoon - vanilla extract, ⅛ teaspoon - salt, ⅓ cup - sour cream, ¾ cup - pistachio paste* see notes below
- In a separate bowl, pour in the heavy cream and beat until stiff peaks form.1 ⅔ cup - heavy cream
- Fold the whipped cream into the cream cheese mixture with a spatula, making sure not to knock the air out.
- Pour the cheesecake mixture into the prepared cheesecake cups and smooth out.
- Cover and refrigerate for at least 3-4 hours to set.
- Add the pistachio spread to a small bowl and warm up in the microwave.3-4 tablespoon - pistachio spread
- Mix in some milk to thin it out.2-3 tablespoon - milk
- Pour a tablespoon or two on the cheesecake and tilt the cup to spread all over. Add more if needed. Repeat with the rest of the cups.
- Right before serving, pipe a little dollop of whipped cream on each cheesecake cup and garnish with some chopped pistachios!
Notes
*(if using sweetened pistachio paste, start off with a bit less than ⅔ the amount of sugar in this recipe and adjust accordingly)
