Pistachio & Raspberry Cheesecake Domes: Delightful Treats!
Delightful Pistachio & Raspberry Cheesecake Domes, a perfect balance of creamy cheesecake and tart raspberry filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours (including freezing time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
- 250g cream cheese, softened
- 100g powdered sugar
- 100g pistachio paste
- 1 tsp vanilla extract
- 200ml heavy cream, cold
- 200g fresh raspberries
- 50g sugar
- 1 tsp lemon juice
- 1 tsp cornstarch, dissolved in 1 tbsp water
- 2 eggs
- 50g sugar
- 50g sifted flour
- ½ tsp baking powder
- 200g white chocolate
- 100ml heavy cream
- 2 tbsp pistachio paste
- Green food coloring (optional)
- Crushed pistachios (for decoration)
- Fresh raspberries (for decoration)
Instructions
- Make the raspberry center: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until soft. Stir in cornstarch slurry and cook until thickened. Pour into small silicone molds and freeze until solid.
- Make the cheesecake filling: Beat cream cheese, powdered sugar, pistachio paste, and vanilla extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Fold into the pistachio mixture gently.
- Assemble domes: Spoon some cheesecake filling into silicone dome molds, pressing it up the sides. Insert a frozen raspberry center into each and top with more cheesecake to fill. Smooth tops and freeze until firm.
- Make the sponge base: Preheat oven to 350°F (175°C). Beat eggs and sugar until pale and fluffy. Gently fold in flour and baking powder. Spread into a thin layer on a lined baking tray. Bake for 8–10 minutes. Cool and cut into rounds that fit the bottom of each dome. Press onto frozen domes and return to freezer.
- Prepare mirror glaze: Heat heavy cream until just simmering. Pour over white chocolate and stir until smooth. Add pistachio paste and green food coloring (if using). Cool until glaze is slightly thick but pourable.
- Glaze and decorate: Unmold domes and place on a wire rack. Pour glaze over each dome to coat. Transfer to serving plate. Garnish with crushed pistachios and fresh raspberries. Chill until ready to serve.
Notes
- Use good-quality pistachio paste for best flavor.
- Raspberry inserts and domes can be made in advance and kept frozen.
- For best results, use silicone molds for easy release.
Nutrition
- Serving Size: 1 dome
- Calories: 320
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg