Pistachio & Raspberry Cheesecake Domes Recipe
A stunning and elegant dessert featuring creamy pistachio cheesecake domes with a tart raspberry center, topped with a vibrant green mirror glaze and adorned with edible gold leaf and crushed pistachios. Perfect for special occasions or impressing guests with a visually breathtaking treat.
- Prep Time: 45 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Freezing with Baking techniques combined — primary method is Freezing and setting gelatin; since no baking or cooking at high heat is involved, the method best matching is Stovetop due to cooking the raspberry center and glaze on stove
- Cuisine: International
- Diet: Vegetarian
Ingredients
Pistachio Cheesecake
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ¼ cup pistachio paste
- ½ teaspoon pure vanilla extract
- ¼ cup heavy cream, whipped
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
Raspberry Center
- ½ cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon water
- 1 teaspoon gelatin powder
Green Mirror Glaze
- ½ cup water
- ½ cup granulated sugar
- ½ cup sweetened condensed milk
- ½ cup melted white chocolate
- 2 teaspoons gelatin powder
- Green gel food coloring, as needed
Decoration
- Edible gold leaf
- Crushed pistachios
Instructions
- Make the Raspberry Center: Combine raspberries, sugar, and water in a small saucepan over medium heat. Cook until the raspberries break down into a sauce. Strain the mixture to remove seeds if desired. Stir in gelatin powder until fully dissolved. Pour the mixture into small silicone molds smaller than the cheesecake molds and freeze until solid.
- Prepare the Gelatin for Cheesecake: In a small bowl, bloom gelatin powder in cold water for 5 minutes. Then microwave briefly for about 15-20 seconds until the gelatin dissolves entirely and the liquid is clear.
- Make Pistachio Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese, granulated sugar, pistachio paste, and vanilla extract until smooth and creamy. Stir in the dissolved gelatin mixture. Gently fold in the whipped heavy cream until well combined and smooth.
- Assemble Cheesecake Domes: Fill silicone dome molds halfway with the pistachio cheesecake mixture. Press a frozen raspberry center into each filled mold, then cover with more cheesecake mixture to fill the molds completely. Smooth the tops with a spatula. Place domes in the freezer and freeze for at least 4 hours until fully firm.
- Make the Green Mirror Glaze: In a small saucepan, combine water, sugar, and sweetened condensed milk. Heat over medium heat until steaming but avoid boiling. Meanwhile, bloom the gelatin powder separately in a small amount of water, then add to the warm mixture and stir until dissolved. Pour the hot mixture over the melted white chocolate and let sit for 1 minute before blending until smooth and glossy. Add green gel food coloring to achieve the desired shade and mix well. Let the glaze cool down to about 90°F (32°C) before pouring.
- Glaze & Decorate Cheesecake Domes: Remove the frozen cheesecake domes from the molds and place them on a wire rack set over a tray to catch excess glaze. Pour the cooled mirror glaze evenly over each dome, allowing excess to drip off. Transfer the glazed domes carefully to serving plates. Garnish each dome with crushed pistachios and edible gold leaf. Chill the domes again briefly if needed before serving.
Notes
- To avoid grainy texture, make sure gelatin is fully dissolved before adding to mixtures.
- Use fresh or frozen raspberries; if using frozen, thaw slightly before cooking for best results.
- Chill and blend the mirror glaze gently to avoid air bubbles for a smooth finish.
- Adjust the amount of green gel food coloring according to the desired intensity of the glaze color.
- Domes can be made a day in advance and kept frozen until glazing and serving for fresh presentation.
- For a seedless raspberry center, straining is essential but optional based on preference.
