Description
These Pistachio & Raspberry Cheesecake Domes combine a creamy pistachio-infused cheesecake with a vibrant raspberry center, coated in a glossy, green-tinted white chocolate glaze. Perfectly molded into elegant domes, this dessert offers a delightful balance of nutty, fruity, and sweet flavors, finished with a crunchy pistachio garnish and edible gold leaf for a luxurious touch.
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 (for gelatin)
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 (for gelatin)
Green Glaze
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 cup sweetened condensed milk
- 2 teaspoons gelatin powder
- 2 tablespoons cold water (for gelatin)
- 1/2 cup melted white chocolate
- Green gel food coloring (to taste)
Garnish
- 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 and release their juices. Then strain the mixture to remove seeds, returning the smooth puree back to the saucepan. Sprinkle gelatin powder over 1 tablespoon of cold water to bloom for about 5 minutes, then stir it into the warm raspberry 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 softened cream cheese, sugar, pistachio paste, and vanilla extract until smooth and creamy. Heat the bloomed gelatin in the microwave for 10 seconds to dissolve it fully, then incorporate it into the cheesecake mixture. Whip heavy cream to soft peaks and gently fold it into the cream cheese mixture to maintain airiness.
- 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 remaining cheesecake mixture, smoothing the tops. Freeze the assembled domes for at least 4 hours or until completely firm to ensure they 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 until warm, but not boiling. Stir the bloomed gelatin into the warm mixture until dissolved, then pour it over melted white chocolate. Using an immersion blender, blend the mixture smoothly and add green gel food coloring to achieve the desired vibrant shade. Let the glaze cool to 90°F (32°C) before glazing.
- Glaze the Domes: Carefully remove the frozen cheesecake domes from the molds and place them on a rack or plate. Pour the cooled green glaze evenly over each dome, ensuring full coverage for a shiny finish. Garnish with crushed pistachios and edible gold leaf for an elegant presentation. Keep refrigerated until ready to serve.
Notes
- Using silicone molds makes it easier to unmold both the raspberry centers and cheesecake domes without damage.
- Freezing the domes before glazing helps the glaze set quickly and keeps the domes intact.
- The glaze should be cooled to around 90°F (32°C) to prevent melting the cheesecake when poured.
- Pistachio paste can be found at specialty grocery stores or made by blending shelled pistachios with a bit of oil.
- For a stronger raspberry flavor, fresh raspberries are preferred but frozen works equally well.
- Handle edible gold leaf with care as it is very delicate and adds a decorative luxury touch.
