Step 1

Preheat oven to 160°C. Line six 200ml-capacity muffin pans with non-stick paper cases. Process cream cheese, cottage cheese and sugar in a food processor until smooth. Add egg, egg white, lemon rind, flour and vanilla and process until combined. Divide among prepared pans. Bake for 20-25 minutes or until pale golden and set. Place the pan on a wire rack to cool completely.

Step 2

Meanwhile, to make the pistachio praline, line a baking tray with non-stick baking paper. Spread the pistachio over the prepared tray. Stir the sugar and water in a saucepan over low heat until the sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 3 minutes or until golden. Set aside for 1-2 minutes or until bubbles subside. Pour the toffee evenly over pistachio. Set aside for 10 minutes to cool and set. Break the pistachio praline into shards.

Step 3

Use a balloon whisk to whisk the cream in a large bowl until slightly thickened.

Step 4

Top cheesecakes with cream and praline.