Pistachio & Raspberry Cheesecake Domes
A delightful and visually stunning dessert that combines creamy pistachio cheesecake with a tangy raspberry center, all beautifully glazed for an exquisite presentation.
Ingredients
For the Raspberry Center
- 200 g fresh raspberries Fresh is always best, but frozen can work too—just thaw them before using.
- 50 g sugar To sweeten the raspberry center.
- 1 tsp lemon juice Brightens the raspberry flavor.
- 1 tsp cornstarch, dissolved in 1 tbsp water Used to thicken the raspberry center.
For the Cheesecake Filling
- 250 g cream cheese, softened Brings a luscious, creamy texture.
- 100 g powdered sugar Provides sweetness without graininess.
- 100 g pistachio paste Star ingredient for rich flavor.
- 1 tsp vanilla extract Enhances dessert flavor.
- 200 ml heavy cream, cold Whipped into stiff peaks for fluffiness.
- 2 eggs eggs Creates a light, sturdy cheesecake mixture.
For the Sponge Base
- 50 g sugar To sweeten the sponge base.
- 50 g sifted flour Provides the desired texture.
- ½ tsp baking powder Helps the sponge rise.
For the Glaze
- 200 g white chocolate Adds richness to the glaze.
- 100 ml heavy cream Used to make the glaze smooth.
- 2 tbsp pistachio paste Flavor boost for the glaze.
- green food coloring (optional) For a splash of color.
- crushed pistachios For garnish.
- fresh raspberries For decoration.
Instructions
Make the Raspberry Center
- In a medium saucepan, combine 200g of fresh raspberries, 50g of sugar, and 1 tsp of lemon juice. Heat over medium until soft.
- Add the cornstarch slurry and cook until glossy and thickened. Pour into molds and freeze until solid.
Make the Cheesecake Filling
- Combine 250g of cream cheese and 100g of powdered sugar in a bowl. Beat until smooth.
- Add 100g of pistachio paste and 1 tsp of vanilla extract. Mix well.
- Whip 200ml of heavy cream to stiff peaks and fold into the pistachio mixture gently.
Assemble the Domes
- Spoon cheesecake filling into silicone molds, insert raspberry centers, and top with more cheesecake filling.
- Freeze the domes until firm for about 4 hours or overnight.
Make the Sponge Base
- Preheat oven to 350°F (175°C). Beat 2 eggs with 50g of sugar until pale.
- Fold in 50g of sifted flour and ½ tsp of baking powder. Spread on a baking tray and bake for 8-10 minutes.
Press-On the Sponge Base
- Once cheesecakes are frozen, cut sponge rounds and press them on the base of each dome.
- Freeze again for about 30 minutes.
Prepare the Mirror Glaze
- Heat 100ml of heavy cream until just simmering, then stir into 200g of chopped white chocolate until smooth.
- Mix in 2 tbsp of pistachio paste and food coloring if desired. Let it cool until thick but pourable.
Glaze and Decorate
- Unmold the domes and place on a wire rack. Pour the glaze over each dome.
- Sprinkle with crushed pistachios and fresh raspberries for decoration.
Notes
Use room temperature cream cheese for a smoother filling. Store domes in the freezer for several weeks. Can be made ahead and assembled when needed.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 15gSodium: 100mgFiber: 2gSugar: 20g
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