Pistachio & Raspberry Cheesecake Domes (Print Version)
# Ingredients:
→ For the Pistachio Cheesecake
01 -
8 ounces (225g) softened cream cheese
02 -
1/4 cup granulated sugar
03 -
1/4 cup pistachio paste
04 -
1/2 teaspoon pure vanilla extract
05 -
1/4 cup heavy cream, whipped
06 -
1 teaspoon gelatin powder
07 -
2 tablespoons cold water
→ For the Raspberry Center
08 -
1/2 cup fresh or frozen raspberries
09 -
2 tablespoons granulated sugar
10 -
1 tablespoon water
11 -
1 teaspoon gelatin powder
→ For the Green Glaze
12 -
1/2 cup water
13 -
1/2 cup granulated sugar
14 -
1/2 cup sweetened condensed milk
15 -
1/2 cup melted white chocolate
16 -
2 teaspoons gelatin powder
17 -
Green gel food coloring
→ For Decoration
18 -
Edible gold leaf
19 -
Crushed pistachios
# Instructions:
01 -
Cook raspberries, sugar, and water until broken down. Strain, add bloomed gelatin, and pour into molds. Freeze until firm.
02 -
Bloom gelatin in cold water. Beat cream cheese, sugar, pistachio paste, and vanilla. Add melted gelatin and fold in whipped cream.
03 -
Fill dome molds halfway with cheesecake, add frozen raspberry center, cover with more cheesecake. Freeze 4 hours.
04 -
Combine water, sugar, condensed milk, and bloomed gelatin. Heat, pour over white chocolate, add color, and blend until smooth.
05 -
Cool glaze to 90°F. Pour over frozen domes on wire rack.
06 -
Add edible gold leaf and crushed pistachios for decoration.
# Notes:
01 -
Freeze domes at least 4 hours before glazing
02 -
Adjust green coloring to preference
03 -
Can be made up to 3 days ahead