Description
Silky pistachio & raspberry cheesecake domes elevate dessert expectations with their elegant curves and luxurious flavor profile. Delicate layers of creamy pistachio, tangy raspberry, and buttery crust create a sensational experience you cannot resist.
Ingredients
Scale
Main Ingredients:
- 8 ounces (225 grams) cream cheese, softened
- 1/2 cup heavy cream
- 1/3 cup pistachio paste
- 1/3 cup powdered sugar
Flavoring and Stabilizers:
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon gelatin powder
- 1 tablespoon water
Instructions
- Craft a vibrant raspberry compote by simmering raspberries, sugar, and lemon juice in a saucepan over medium heat until fruits dissolve and release natural juices.
- Incorporate cornstarch mixture into the raspberry reduction, cooking for approximately 2 minutes until the sauce thickens slightly.
- Strain the compote to remove seeds if desired, then allow to cool completely at room temperature.
- Whip cream cheese with pistachio paste, powdered sugar, and vanilla extract until achieving a silky, uniform consistency.
- Activate gelatin by blooming in cold water, then briefly microwave for 10 seconds and integrate into the cream cheese mixture.
- Delicately fold whipped heavy cream into the pistachio cheesecake base, maintaining a light, airy texture.
- Partially fill half-sphere silicone molds with pistachio cheesecake mixture.
- Create a central pocket in each dome by adding a small dollop of cooled raspberry compote.
- Seal the domes by covering with remaining cheesecake mixture and smoothing the surfaces.
- Freeze for 4-6 hours until completely solidified and easily removable.
- Prepare biscuit bases by combining crushed biscuits, melted butter, and chopped pistachios.
- Press mixture onto a parchment-lined tray, forming rounds slightly larger than the frozen domes.
- Refrigerate biscuit bases until firm and set.
- Gently release cheesecake domes from molds and position atop prepared biscuit rounds.
- Embellish with additional crushed pistachios, fresh raspberries, and optional white chocolate drizzle.
Notes
- Chill silicone molds beforehand to help domes release more easily and maintain their perfect shape.
- Use room temperature cream cheese for smoother, lump-free cheesecake mixture that blends effortlessly.
- Consider replacing gelatin with agar-agar for a vegetarian-friendly setting agent that works similarly.
- Allow raspberry filling to cool completely to prevent melting the cheesecake mousse during assembly.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 299 kcal
- Sugar: 12 g
- Sodium: 103 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg