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Pistachio & Raspberry Cheesecake Domes

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These elegant Pistachio & Raspberry Cheesecake Domes are a showstopper! With a creamy pistachio-flavored cheesecake base, a vibrant raspberry center, and a glossy green glaze, these domes are both beautiful and delicious. A perfect dessert for special occasions, they are topped with edible gold leaf and crushed pistachios for an extra touch of luxury.

Ingredients

Scale

For the Pistachio Cheesecake:

  • 8 oz (225 g) softened cream cheese
  • 1/4 cup granulated sugar
  • 1/4 cup pistachio paste
  • 1/2 tsp pure vanilla extract
  • 1/4 cup heavy cream, whipped
  • 1 tsp gelatin powder
  • 2 tbsp cold water

For the Raspberry Center:

  • 1/2 cup fresh or frozen raspberries
  • 2 tbsp granulated sugar
  • 1 tbsp water
  • 1 tsp gelatin powder

For the Green Glaze:

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup sweetened condensed milk
  • 1/2 cup melted white chocolate
  • 2 tsp gelatin powder
  • Green gel food coloring

For Decoration:

  • Edible gold leaf
  • Crushed pistachios

Instructions

  • Make the Raspberry Center:
    • Combine raspberries, sugar, and water in a saucepan over medium heat. Cook until the raspberries break down.
    • Strain the mixture to remove seeds, then return the smooth puree to the saucepan.
    • Sprinkle gelatin over 1 tablespoon of cold water to bloom, then stir it into the warm puree until fully dissolved.
    • Pour the mixture into small silicone molds or ice cube trays and freeze until firm.

    Pro Tip: Use silicone molds to ensure easy removal of the raspberry centers.

  • Prepare the Pistachio Cheesecake:
    • Bloom the gelatin by sprinkling it over 2 tablespoons of cold water. Let it sit for 5 minutes.
    • In a mixing bowl, beat cream cheese, sugar, pistachio paste, and vanilla until smooth and creamy.
    • Heat the bloomed gelatin for about 10 seconds in the microwave to dissolve, then mix it into the cheesecake base.
    • Whip the heavy cream to soft peaks and gently fold it into the cheesecake mixture.
  • Assemble the Domes:
    • Fill half-sphere silicone molds halfway with the pistachio cheesecake mixture.
    • Place a frozen raspberry center in the middle of each mold. Cover with more cheesecake mixture, smoothing the tops.
    • Freeze for at least 4 hours, or until completely firm.

    Pro Tip: Freezing ensures the domes hold their shape when unmolded.

  • Prepare the Green Glaze:
    • Bloom gelatin in 2 tablespoons of cold water.
    • In a saucepan, combine water, sugar, and sweetened condensed milk. Heat the mixture until warm but not boiling.
    • Stir the bloomed gelatin into the saucepan and pour it over melted white chocolate.
    • Add green gel food coloring and blend the mixture with an immersion blender until smooth. Cool the glaze to 90°F (32°C) before use.
  • Glaze the Domes:
    • Remove the frozen cheesecake domes from the molds and place them on a wire rack over a baking sheet.
    • Pour the green glaze evenly over each dome, ensuring complete coverage. Let excess glaze drip off.

Notes

  • You can substitute the pistachio paste with ground pistachios for a different texture and flavor.
  • The raspberry centers can be made in advance and stored in the freezer until ready to use.
  • These domes can be garnished with edible gold leaf and crushed pistachios just before serving for an extra festive touch.

Nutrition

Find it online: https://easyfoodflash.com/pistachio-raspberry-cheesecake-domes/