Description
Delicate pistachio & raspberry cheesecake domes deliver a sophisticated dessert experience that whispers elegance. Creamy layers and fruity notes dance together, inviting you to savor each luxurious bite of this Mediterranean-inspired sweet masterpiece.
Ingredients
Scale
Cheesecake Base:
- 8 ounces (225 g) softened cream cheese
- 1/4 cup granulated sugar
- 1/4 cup pistachio paste
- 1/2 teaspoon pure vanilla extract
- 1/4 cup heavy cream, whipped
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
Raspberry Center:
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon water
- 1 teaspoon gelatin powder
Glaze and Decoration:
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 cup sweetened condensed milk
- 1/2 cup melted white chocolate
- 2 teaspoons gelatin powder
- Green gel food coloring
- Edible gold leaf
- Crushed pistachios
Instructions
- Craft a vibrant raspberry reduction by simmering raspberries, sugar, and water in a saucepan until fruits disintegrate completely. Strain the mixture to extract a silky smooth puree, eliminating all seeds.
- Activate gelatin by sprinkling over cold water, allowing it to bloom for 5 minutes. Gently warm the gelatin until fully dissolved, then incorporate into the warm raspberry puree.
- Transfer the raspberry mixture into small silicone molds or ice cube trays, then freeze until solidly set, creating compact fruity centers.
- Whip cream cheese with sugar, pistachio paste, and vanilla extract until achieving a luxurious, velvety consistency. Ensure no lumps remain in the mixture.
- Dissolve pre-bloomed gelatin by briefly heating in microwave, then integrate smoothly into the cheesecake base, maintaining a uniform texture.
- Gently fold softly whipped cream into the pistachio cheesecake mixture, creating a light, airy foundation.
- Fill half-sphere silicone molds partially with pistachio cheesecake mixture, strategically positioning frozen raspberry centers in the middle.
- Complete dome formation by covering raspberry centers with remaining cheesecake mixture, carefully smoothing the surface for a polished appearance.
- Freeze the assembled domes for minimum 4 hours, ensuring complete solidification.
- Prepare green glaze by combining water, sugar, and condensed milk, heating until warm but not boiling.
- Dissolve gelatin and blend into warm mixture, then incorporate with melted white chocolate. Add green gel food coloring for vibrant color.
- Cool glaze to precisely 90°F (32°C), maintaining optimal consistency for coating.
- Unmold frozen cheesecake domes and position on wire rack over baking sheet.
- Pour glaze evenly across domes, ensuring complete, seamless coverage. Allow excess glaze to drip away naturally.
Notes
- Stabilize raspberry filling by using gelatin, which prevents iciness and maintains a smooth texture when frozen.
- Whip cream gently to soft peaks to maintain its volume and create a light, airy cheesecake texture without deflating.
- Choose high-quality pistachio paste for an intense, authentic nutty flavor that elevates the entire dessert’s complexity.
- Allow glaze to cool precisely to 90F to achieve the perfect consistency for smooth, even coating without melting the frozen domes.
- Prep Time: 45 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 289 kcal
- Sugar: 28 g
- Sodium: 105 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 55 mg