Description
These Pistachio & Raspberry Cheesecake Domes combine creamy pistachio-flavored cheesecake with a tart raspberry center, all encased in a smooth, vibrant green white chocolate glaze. Perfectly portioned and visually stunning, this dessert is ideal for special occasions or elegant gatherings.
Ingredients
Scale
Raspberry Center
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon water
- 1 teaspoon gelatin powder
- 1 tablespoon cold water
Pistachio Cheesecake
- 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
Green Glaze
- 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 (to taste)
Decoration
- Edible gold leaf
- Crushed pistachios
Instructions
- Make the Raspberry Center: Combine raspberries, sugar, and water in a saucepan over medium heat and 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.
- Prepare the Pistachio Cheesecake: Bloom gelatin by sprinkling it over 2 tablespoons of cold water and letting it sit for 5 minutes. In a mixing bowl, beat cream cheese, sugar, pistachio paste, and vanilla extract until smooth and creamy. Heat the bloomed gelatin in the microwave for 10 seconds 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 and cover with more cheesecake mixture, smoothing the tops. Freeze for at least 4 hours or until completely firm.
- Prepare the Green Glaze: Bloom gelatin in 2 tablespoons of cold water. In a saucepan, combine water, sugar, and sweetened condensed milk, and heat until warm but not boiling. Stir the bloomed gelatin into the saucepan and pour it over the melted white chocolate. Add green gel food coloring and blend the mixture with an immersion blender until smooth. Let the glaze cool to 90°F (32°C) before using.
- 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.
- Decorate: Once the glaze has set, garnish the domes with edible gold leaf and crushed pistachios for an elegant and luxurious finish.
Notes
- Use silicone molds to make unmolding the raspberry centers and domes easier.
- Freezing the domes thoroughly prevents them from losing their shape when removing from molds and glazing.
- Allow the glaze to cool to around 90°F (32°C) to ensure it sets smoothly without melting the cheesecake.
- For a stronger pistachio flavor, use high-quality pistachio paste or process your own from roasted pistachios.
- This recipe is best prepared a day in advance to allow all components to set properly.
