Raspberry and Pistachio Cheesecake Cups

Raspberry and Pistachio Cheesecake Cups

Skill Level: Medium
30 mins (+2-3 hours chilling time)
Serves 2

This fruity cheesecake is infused with Belvoir Farm Raspberry & Lemon Cordial giving the filling a bright, zesty flavour bursting with berries and citrus. Presented in stylish cocktail glasses and topped with a smooth pistachio crème topping for added indulgence and flavour, this is a modern cheesecake that is quick & easy to make but designed to impress.

Ingredients

For the cheesecake base

50g digestive biscuits
25g butter

For the cheesecake filling

150g cream cheese (full fat)
2.5 tbsp Belvoir Farm Raspberry and Lemon Cordial
15g soured cream
60ml double cream
Optional pink food colouring
100g fresh raspberries

For the pistachio crème topping

25g pistachio crème
25ml single cream

 

Garnishes

75ml double cream
6 pistachio nuts (chopped)
Raspberry and Lemon Cordial

Raspberry and Lemon Cordial

Learn More

Method

To Make 

For the base

  1. Crush the biscuits either in a food processor or using a rolling pin.
  2. Melt the butter and stir it into the biscuit crumbs.
  3. Divide the mixture between both glasses and press it down lightly to form a level base in each glass.

For the cheesecake

  1. Put the cream cheese and soured cream into a mixing bowl and mix, using electric beaters, until smooth.
  2. Add the Belvoir Farm Raspberry & Lemon Cordial (plus a dash of pink food colouring if using) and beat until blended.
  3. Add the double cream and continue to beat until the cheesecake mixture is thick – it should need encouragement (a few gentle shakes) to fall off a spoon.
  4. Spread a thin layer of cheesecake filling on top of the biscuit base.
  5. Reserve 2 fresh raspberries then press the remainder around the edge of each glass.
  6. Spoon the rest of the cheesecake filling into the glasses and level the top using the back of a spoon or an offset palate knife.

For the Pistachio Crème Topping

  1. Put the pistachio crème into a small heatproof bowl and microwave on low power in 10 second bursts until it is runny.
  2. Stir in the single cream until smooth.
  3. Divide the mixture over the top of the cheesecakes and smooth the top.
  4. Put the cheesecakes into the fridge to chill and set for 2-3 hours.

Garnish & Serve

  1. Take the cheesecakes out of the fridge 30 minutes ahead of serving to take the chill off the raspberries and base.
  2. Whip the cream and pipe it onto the top of each cheesecake using a large star nozzle.
  3. Press the reserved raspberries into the cream and scatter the chopped pistachio nuts over the top.

Expert Tips

  • It is easy to scale up this recipe – simply multiple all ingredients by 2 to serve 4.
  • Vary the flavour: try Belvoir Farm Elderflower and Rose Cordial instead.
  • Don’t press the biscuit base down too firmly as it will be hard to scoop it out of the glasses when served.
  • If your pistachio crème topping comes to the very top of your glasses run a palate knife or dough scraper across the top to achieve a perfectly smooth finish.