Pistachio & Raspberry Cheesecake Domes
A delightful dessert combining creamy pistachio and tart raspberry, these cheesecakes present a luxurious experience that elevates any occasion.
Servings: 6 servings
Calories: 350kcal
Ingredients
For the Raspberry Insert
- 150 g fresh or frozen raspberries Tart and vibrant, bursting with juice.
- 2 tbsp sugar Sweetness to balance the tartness of the raspberries.
- 1 tbsp lemon juice Bright and zesty, highlights flavors.
- 1.5 tsp gelatin (or agar for a vegetarian option) For structure and stability.
- 1 tbsp water To bloom gelatin.
For the Cheesecake Filling
- 200 g cream cheese Soft and creamy, providing a luxurious base.
- 80 g pistachio paste Nutty and aromatic.
- 1 tsp vanilla extract Sweet and floral, enhances flavor.
- 100 g white chocolate Melted for sweetness and richness.
- 50 ml heavy cream Rich and silky for texture.
For the Glaze
- 200 g white chocolate For glazing, providing a glossy finish.
- 100 ml heavy cream Ensuring glaze is silky.
- 2 tbsp pistachio paste For added depth in glaze.
- green gel coloring optional green gel coloring For a stunning appearance.
For Decoration
- fresh raspberries & whole pistachios For garnishing and aesthetic appeal.
- powdered sugar To finish off with a sweet touch.
- thin cookies shortbread or sable breton cookies A crunchy base for the domes.
- raspberry jam Optional for an extra burst of flavor.
Instructions
Make the Raspberry Insert
- In a saucepan, gently heat the raspberries, sugar, and lemon juice until the raspberries break down.
- Stir in the bloomed gelatin until fully dissolved. Pour the mixture into small silicone molds and freeze until firm.
Prepare the Pistachio Cheesecake Filling
- In a mixing bowl, blend cream cheese, pistachio paste, vanilla extract, and melted white chocolate until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cheesecake mixture.
Mold the Cheesecake Domes
- Pour the cheesecake mixture into dome molds, ensuring an even distribution.
- Press the frozen raspberry insert into the center of each dome and freeze until solid.
Prepare the Glaze
- In a saucepan, heat heavy cream until steaming. Stir in white chocolate and pistachio paste until melted and smooth.
- Allow the glaze to cool to approximately 35°C before pouring it over the frozen domes.
Unmold and Glaze
- Carefully remove the frozen domes from their molds.
- Use the glaze immediately to coat them for a shiny finish.
- Place them on a base of shortbread cookies, adding a layer of raspberry jam if desired.
Decorate and Serve
- Crown the domes with fresh raspberries, sprinkle with whole pistachios, and dust with powdered sugar.
- Pipe dots of pistachio cream for an artistic presentation.
Notes
Ensure all ingredients are at room temperature for an even blend. Melt white chocolate gently to avoid seizing. Whip cream to soft peaks for a light texture. Freeze thoroughly before glazing for best results.