Description
These Pistachio and Raspberry Cheesecake Domes are an elegant dessert featuring a creamy pistachio cheesecake with a tart raspberry center on a soft sponge base, topped with a shiny green mirror glaze. Perfect for special occasions or as a refined make-ahead treat.
Ingredients
- For the Cheesecake Filling:
- 250g cream cheese (softened)
- 100g powdered sugar
- 100g pistachio paste
- 1 tsp vanilla extract
- 200ml heavy cream (cold)
- For the Raspberry Center:
- 200g fresh raspberries
- 50g sugar
- 1 tsp lemon juice
- 1 tsp cornstarch (dissolved in 1 tbsp water)
- For the Sponge Base:
- 2 eggs
- 50g sugar
- 50g flour (sifted)
- 1/2 tsp baking powder
- For the Mirror Glaze:
- 200g white chocolate
- 100ml heavy cream
- 2 tbsp pistachio paste
- Green food coloring (optional)
- For Decoration:
- Crushed pistachios
- Edible gold leaf
Instructions
- Prepare the Raspberry Center: Cook raspberries, sugar, and lemon juice over medium heat until soft. Stir in cornstarch slurry and cook until thickened. Cool and pour into small molds or ice trays. Freeze until solid.
- Make the Cheesecake Filling: Beat cream cheese and powdered sugar until smooth. Add pistachio paste and vanilla. Whip cream to stiff peaks and fold into the mixture.
- Prepare the Sponge Base: Preheat oven to 180°C (350°F). Whip eggs and sugar until fluffy. Fold in sifted flour and baking powder. Spread on a lined baking sheet and bake for 10 minutes. Cool and cut rounds to fit dome molds.
- Assemble the Domes: Spoon cheesecake filling into molds halfway, insert frozen raspberry center, cover with more filling, and top with sponge rounds. Freeze for at least 4 hours or overnight.
- Make the Mirror Glaze: Heat cream until steaming. Pour over chopped white chocolate and let sit. Stir until smooth. Add pistachio paste and green food coloring if using.
- Finish the Domes: Unmold frozen domes and pour glaze over each. Decorate with crushed pistachios and edible gold leaf. Let glaze set before serving.
Notes
- Use mango or passion fruit for a tropical variation.
- Skip the glaze and dust with powdered sugar for a lighter option.
- Try a cookie or biscuit base instead of sponge for added crunch.
- Store domes frozen and thaw in fridge 1–2 hours before serving.
- Use silicone molds or line small bowls with plastic wrap if molds aren’t available.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: French
Nutrition
- Serving Size: 1 dome
- Calories: 410
- Sugar: 25g
- Sodium: 105mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
