Description
These elegant Pistachio & Raspberry Cheesecake Domes feature a luscious cream‑cheese filling, tangy raspberry cores, and the nutty richness of pistachios. Individually portioned in domes, they make a stunning presentation for dinner parties, special occasions, or anytime you want dessert that’s as beautiful as it is delicious. With optional sponge bases or mirror glaze, these domes are as customizable as they are impressive.
Ingredients
For the Raspberry Core
- 200 g fresh or frozen raspberries
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50 g granulated sugar
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1 tsp lemon juice
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1 tsp cornstarch dissolved in 1 Tbsp water
For the Pistachio Cheesecake Filling
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250 g cream cheese, softened
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100 g powdered sugar
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100 g pistachio paste (or finely ground pistachios blended into a paste)
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1 tsp vanilla extract
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200 ml heavy (whipping) cream, cold
For the Base & Optional Glaze
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50 g flour, 50 g sugar, 2 eggs — for a thin sponge base (optional)
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Optional mirror glaze: 200 g white chocolate, 100 ml heavy cream, 2 Tbsp pistachio paste, green gel‑colouring
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Crushed pistachios and edible gold leaf for decoration
Instructions
1. Prepare Raspberry Core
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In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
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Cook until smooth, then stir in cornstarch solution and cook 1–2 minutes until thickened.
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Pour into small silicone moulds or ice-cube tray and freeze until firm.
2. Make the Pistachio Cheesecake Filling
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Beat cream cheese until smooth. Add powdered sugar, pistachio paste, and vanilla; beat until combined.
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Whip cold heavy cream to stiff peaks, then fold gently into cream-cheese mixture until light and uniform.
3. Optional: Prepare Sponge Base
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Pre-heat oven to 180 °C (350 °F).
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Whisk eggs and sugar until light and fluffy. Fold in flour (and baking powder if desired).
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Spread onto a lined baking sheet and bake 10 minutes until lightly golden. Let cool, then cut rounds to match dome mould size.
4. Assemble the Domes
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Spoon or pipe half the cheesecake filling into each mould.
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Insert a frozen raspberry core in the center. Cover with remaining filling.
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If using sponge, place a round on top to seal.
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Freeze 4 hours or overnight until fully set.
5. Optional: Mirror Glaze & Decorate
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Melt white chocolate and cream, stir in pistachio paste and optional green colouring until smooth.
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Cool to 35–37 °C (95–98 °F), then pour over frozen domes on a rack.
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Decorate with crushed pistachios and edible gold leaf. Chill until surface sets.
6. Serve
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Thaw in fridge for ~30 minutes before serving.
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Gently unmould onto plates. Garnish with extra pistachios, raspberries, or mint sprigs.
Notes
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Use cold heavy cream and softened cream cheese for smooth filling.
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Freeze raspberry cores for shape and flavor bursts.
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Freezing assembled domes ensures clean unmoulding and smooth glaze application.
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Mirror glaze sets best on very cold/frozen domes.
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Let domes sit slightly before serving for optimal texture.
- Prep Time: 40 minutes
- Cook Time: 4 Hour
- Category: Desserts
- Cuisine: American
Nutrition
- Calories: 280kcal
- Sugar: 16g
- Sodium: 70mg
- Carbohydrates: 20g
- Protein: 5g