Description
Silky pistachio & raspberry cheesecake domes dance with luxurious Mediterranean flavors, blending creamy textures and elegant design. Delicate dessert lovers will find pure bliss in each spoonful of this sophisticated sweet creation.
Ingredients
Scale
Primary Ingredients:
- ½ cup unsalted butter, softened
- ½ cup cream cheese, softened
- 1 cup fresh or frozen raspberries
- ½ cup white chocolate, chopped
- ½ cup heavy whipping cream
- ¼ cup pistachio paste
Flour and Sugar Components:
- ¾ cup all-purpose flour
- ¼ cup powdered sugar (for crust)
- ¼ cup powdered sugar (for filling)
- 2 tablespoons granulated sugar
- ¼ cup finely ground pistachios
Binding and Flavoring Ingredients:
- 1 egg yolk
- ½ teaspoon vanilla extract (for crust)
- ½ teaspoon vanilla extract (for filling)
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon water
- ¼ cup heavy cream
- A few drops of green food coloring (optional)
Garnish:
- Crushed pistachios
- Fresh raspberries
- Edible gold leaf (optional)
Instructions
- Craft the delicate pistachio cookie foundation by creaming butter with powdered sugar until airy. Incorporate egg yolk and vanilla, then gently fold in flour, ground pistachios, and salt to form a cohesive dough.
- Roll the dough thinly and cut precise circles matching the dome mold dimensions. Transfer to a baking sheet and bake at 350F until edges turn golden and crisp. Allow complete cooling on a wire rack.
- Prepare the vibrant raspberry center by simmering fresh raspberries with sugar and lemon juice. Break down the berries while stirring, then introduce cornstarch to thicken the compote. Cool the mixture thoroughly before transferring to small silicone molds and freezing solid.
- Whip cream cheese with powdered sugar, pistachio paste, and vanilla until velvety smooth. In a separate vessel, whip heavy cream to stiff, voluminous peaks. Delicately fold the whipped cream into the pistachio mixture, maintaining its airy texture.
- Fill half-sphere silicone molds with the pistachio cheesecake mousse, creating a central cavity. Nestle the frozen raspberry insert into each mold, covering completely with additional mousse. Freeze for several hours until completely set.
- For the optional mirror glaze, gently heat cream and pour over white chocolate. Stir until glossy, adding green food coloring for a subtle hue if desired.
- Carefully unmold the frozen cheesecake domes and position them atop the prepared pistachio cookie bases. Cascade the mirror glaze over each dome, creating a smooth, reflective surface.
- Embellish with crushed pistachios, fresh raspberries, or delicate edible gold leaf. Allow the domes to soften slightly at room temperature before serving to achieve the perfect creamy consistency.
Notes
- Substitute ground almonds or hazelnuts for pistachios to accommodate nut allergies while maintaining a similar texture and flavor profile.
- Use dairy-free cream cheese and coconut whipped cream to create a vegan version of this elegant dessert.
- Ensure all ingredients are at room temperature before mixing to achieve a smoother, more consistent cheesecake mousse texture.
- Freeze raspberry filling completely before inserting into mousse to prevent color bleeding and maintain clean layers.
- Store extra domes in an airtight container in the freezer for up to two weeks, allowing for make-ahead party preparation.
- Use a silicone spatula when folding whipped cream to maintain maximum air volume and create a lighter mousse texture.
- Work quickly when glazing to prevent uneven coating and maintain the smooth, glossy mirror glaze appearance.
- Line baking sheets with parchment paper to prevent cookie base from sticking and ensure easy removal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 14 g
- Sodium: 80 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg