Pistachio & Raspberry Cheesecake Domes
These Pistachio & Raspberry Cheesecake Domes are an enchanting dessert featuring creamy cheesecake, tart raspberries, and a satisfying crunch from the shortbread base, topped with a silky glaze.
Servings: 8 servings
Calories: 320kcal
Ingredients
Cheesecake Mixture
- 200 g cream cheese Creamy and luscious, it forms the rich base of our cheesecake.
- 100 g white chocolate, melted Adds a sweet, luxurious depth with a hint of vanilla.
- 80 g pistachio paste Nutty and fragrant, this paste elevates the flavor profile.
- 50 ml heavy cream Creates a smooth and indulgent mouthfeel.
- 1 tsp vanilla extract An aromatic kick that echoes warmth throughout the cheesecake.
- 150 g fresh or frozen raspberries Juicy and bright, these add a refreshing tartness.
- 2 tbsp sugar To sweeten and balance the flavors.
- 1 tbsp lemon juice A hint of sharpness that rounds out the sweetness.
- 1.5 tsp gelatin (or agar for a vegetarian version) Ensures that the domes hold their shape.
- 1 tbsp water Essential for the gelatin to bloom.
Glaze
- 200 g white chocolate (for glaze) Adds an elegant finish.
- 100 ml heavy cream (for glaze) For a shiny, smooth, and creamy texture.
- 2 tbsp pistachio paste (for glaze) Infuses the glaze with nutty goodness.
- green gel coloring optional green gel coloring (optional) For a delightful pop of color!
Decoration
- Fresh raspberries Add a burst of freshness.
- Whole pistachios Provides a crunchy texture.
- Powdered sugar A sprinkle of sweetness.
- Thin shortbread or sable breton cookies (for base layer) Offers a delightful crunch.
- Raspberry jam (optional, for extra layer beneath dome) Amplifies the fruity character.
Instructions
Make the Raspberry Insert
- Heat the raspberries in a saucepan over medium heat. Add sugar and lemon juice, stirring until melded into a warm compote. Once bubbling, remove from heat and sprinkle in the bloomed gelatin, mixing until completely dissolved. Pour into small silicone molds, freeze until firm.
Prepare the Pistachio Cheesecake Mixture
- In a mixing bowl, combine cream cheese, pistachio paste, vanilla extract, and melted white chocolate. Whip until smooth. In another bowl, whip heavy cream until soft peaks form, then gently fold into the mixture.
Assemble the Domes
- Pour cheesecake mixture into dome molds halfway, press raspberry inserts into the center, then top with more cheesecake mixture. Freeze completely for several hours or overnight.
Make the Glaze
- Heat cream until just steaming, then add white chocolate and pistachio paste, stirring until smooth. Mix in green gel coloring if desired. Let cool to about 35°C before pouring over domes.
Unmold and Glaze
- Release domes from molds and pour glaze over each, letting it cascade down the sides. Place on prepared shortbread base.
Decorate
- Decorate with fresh raspberries, whole pistachios, and a dusting of powdered sugar.
Notes
Ensure cream cheese is at room temperature for smooth mixing. Bloom gelatin patiently for best results. Use low-fat cream cheese and natural sweeteners for healthier alternatives.