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Pistachio & Raspberry Cheesecake Domes

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Indulge in the creamy, nutty goodness of Pistachio & Raspberry Cheesecake Domes! These luscious cheesecake domes are filled with a tart raspberry center, glazed with a vibrant green coating, and finished with a touch of edible gold and crushed pistachios. Perfect for any occasion!

Ingredients

Scale

  1. For the Pistachio Cheesecake

    • 8 ounces (225 g) of softened cream cheese
    • 1/4 cup of granulated sugar
    • 1/4 cup of pistachio paste
    • 1/2 teaspoon of pure vanilla extract
    • 1/4 cup of heavy cream, whipped
    • 1 teaspoon of gelatin powder
    • 2 tablespoons of cold water

    For the Raspberry Center

    • 1/2 cup of fresh or frozen raspberries
    • 2 tablespoons of granulated sugar
    • 1 tablespoon of water
    • 1 teaspoon of gelatin powder

    For the Green Glaze

    • 1/2 cup of water
    • 1/2 cup of granulated sugar
    • 1/2 cup of sweetened condensed milk
    • 1/2 cup of melted white chocolate
    • 2 teaspoons of gelatin powder
    • Green gel food coloring

    For Decoration

    • 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.
    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 the gelatin by sprinkling it over 2 tablespoons of cold water. Let it sit for 5 minutes.
    In a mixing bowl, beat cream cheese, sugar, pistachio paste, and vanilla until smooth and creamy.
    Heat the bloomed gelatin for about 10 seconds in the microwave 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. 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. Heat the mixture until warm but not boiling.
    Stir the bloomed gelatin into the saucepan and pour it over melted white chocolate.
    Add green gel food coloring and blend the mixture with an immersion blender until smooth.
    Cool the glaze to 90°F (32°C) before use.
  • 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.

Notes

  • Ensure the domes freeze for at least 4 hours to maintain their shape when glazing.
  • You can adjust the color of the glaze using more or less food coloring to achieve the desired shade of green.
  • For an extra touch, add edible gold leaf and crushed pistachios as decoration.

Nutrition

Find it online: https://grandmarecipesflash.com/pistachio-raspberry-cheesecake-domes/