Pistachio and Raspberry Cheesecake Domes are a delightful dessert that combines the richness of pistachio flavor with the tartness of raspberries, all encased in a smooth, creamy cheesecake filling. These individual domes are both visually stunning and delicious.
Here’s how you can make them:
Ingredients:
For the Pistachio Base:
- 100g pistachio nuts (unsalted, shelled)
- 50g graham crackers or digestive biscuits (crumbled)
- 50g unsalted butter, melted
For the Cheesecake Filling:
- 300g cream cheese (room temperature)
- 150g mascarpone cheese (room temperature)
- 200ml heavy cream
- 100g powdered sugar
- 1 tsp vanilla extract
- 2 tbsp pistachio paste or ground pistachios
- 1 tbsp lemon juice
For the Raspberry Layer:
- 150g fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1/2 tsp gelatin (optional, for setting)
For Decoration (optional):
- Whole pistachios
- Fresh raspberries
- Mint leaves
Instructions:
1. Prepare the Pistachio Base:
- Grind the pistachios in a food processor until they are finely ground.
- Mix the ground pistachios with the crumbled graham crackers or digestive biscuits.
- Add the melted butter and combine well until the mixture holds together when pressed.
- Press this mixture into the bottom of silicone dome molds or individual dessert molds to form an even base. Refrigerate for at least 30 minutes to set.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat together the cream cheese, mascarpone cheese, and powdered sugar until smooth and creamy.
- Add the vanilla extract, pistachio paste (or ground pistachios), and lemon juice, and mix well.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
3. Prepare the Raspberry Layer:
- In a small saucepan, heat the raspberries, sugar, and lemon juice over medium heat. Stir occasionally until the raspberries break down and the mixture thickens into a sauce (about 5-7 minutes).
- If you want a more firm raspberry layer, dissolve the gelatin in a little water and add it to the raspberry mixture once it has cooled slightly.
- Let the raspberry sauce cool down before using.
4. Assemble the Domes:
- Spoon a layer of cheesecake filling into each dome mold, pressing it gently to remove any air bubbles.
- Add a spoonful of the cooled raspberry sauce in the center of each dome, then cover with more cheesecake filling.
- Smooth the top and refrigerate the domes for at least 4 hours or overnight to set completely.
5. Unmold and Decorate:
- Once the cheesecakes are set, carefully remove them from the molds.
- Decorate the tops with whole pistachios, fresh raspberries, and mint leaves for an elegant touch.
Serving:
Serve these beautiful Pistachio & Raspberry Cheesecake Domes chilled, and enjoy the creamy texture paired with the bright burst of raspberry.
Let me know if you’d like further tips or modifications!
