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Pistachio & Raspberry Cheesecake Domes Recipe

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  • Author: Kimberly
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 6 hours 55 minutes (including chilling/freezing time)
  • Yield: 6-8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Western
  • Diet: Vegetarian

Description

Delight in these elegant Pistachio & Raspberry Cheesecake Domes, featuring a creamy pistachio-infused cheesecake exterior with a vibrant frozen raspberry center. Perfectly balanced with sweet white chocolate and a touch of green gel food coloring, each dome is adorned with crushed pistachios and edible gold leaf for a stunning presentation.

Ingredients

Cheesecake Mixture

  • 8 ounces (225 g) softened cream cheese
  • 1/4 cup granulated sugar
  • 1/4 cup pistachio paste
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup heavy cream, whipped
  • 1 teaspoon gelatin powder
  • 2 tablespoons cold water
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup sweetened condensed milk
  • 1/2 cup melted white chocolate
  • 2 teaspoons gelatin powder
  • Green gel food coloring (to taste)

Raspberry Center

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

Garnish

  • Edible gold leaf
  • Crushed pistachios

Instructions

  1. Make the Raspberry Center: Combine 1/2 cup raspberries, 2 tablespoons granulated sugar, and 1 tablespoon water in a saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down and the mixture thickens slightly.
  2. Strain the Raspberry Puree: Pour the cooked raspberry mixture through a fine mesh sieve to remove seeds, pressing to extract as much puree as possible. Return the smooth puree to the saucepan.
  3. Bloom Gelatin for Raspberry Filling: Sprinkle 1 teaspoon gelatin powder over 1 tablespoon of cold water and allow to bloom for 5 minutes. Stir the bloomed gelatin into the warm raspberry puree until fully dissolved and smooth.
  4. Freeze Raspberry Centers: Pour the raspberry mixture into small silicone molds or ice cube trays and freeze until firm, at least 2 hours or overnight for best results. Silicone molds are recommended for easy removal.
  5. Prepare Cheesecake Base: In a mixing bowl, beat 8 ounces softened cream cheese with 1/4 cup granulated sugar until smooth and creamy. Add 1/4 cup pistachio paste and 1/2 teaspoon vanilla extract, mixing well.
  6. Bloom Gelatin for Cheesecake Mixture: Sprinkle 2 teaspoons gelatin powder over 1/2 cup cold water and let it bloom for 5 minutes. Gently warm the bloomed gelatin to dissolve completely.
  7. Combine Cheesecake Ingredients: Stir the dissolved gelatin into the cream cheese mixture. Add 1/2 cup sweetened condensed milk, 1/2 cup melted white chocolate, and green gel food coloring to desired shade, mixing until evenly combined.
  8. Fold in Whipped Cream: Gently fold in 1/4 cup whipped heavy cream to lighten the texture of the cheesecake mixture.
  9. Assemble the Domes: Pour a layer of the pistachio cheesecake mixture into silicone dome molds until halfway full. Insert a frozen raspberry center into each mold, pressing gently, then fill with remaining cheesecake mixture to cover the centers completely.
  10. Chill Until Set: Refrigerate the domes for at least 4-6 hours or overnight until fully set and firm.
  11. Unmold and Garnish: Carefully remove the cheesecake domes from the silicone molds. Garnish with crushed pistachios and delicate edible gold leaf for an elegant finish before serving.

Notes

  • Use silicone molds for easy removal of frozen raspberry centers and cheesecake domes.
  • Ensure gelatin is fully dissolved to avoid lumps in the cheesecake mixture.
  • Allow ample chilling time for the domes to set properly—overnight is ideal.
  • Adjust green gel food coloring gradually to achieve your preferred shade without overpowering the pistachio flavor.
  • For best texture, use fresh cream and high-quality pistachio paste.

Find it online: https://slsrecipes.com/pistachio-and-raspberry-cheesecake-domes-recipe/