Description
Delight in the elegant Pistachio & Raspberry Cheesecake Domes, a luscious dessert featuring a creamy pistachio cheesecake encasing a vibrant raspberry center. Each dome is expertly glazed with a smooth green white chocolate coating and garnished with edible gold leaf and crunchy pistachios for an exquisite presentation perfect for special occasions.
Ingredients
Scale
Raspberry Center
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon water
- 1 teaspoon gelatin powder
Pistachio Cheesecake
- 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 to soft peaks
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
Green Glaze
- 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)
For Decoration
- Edible gold leaf
- Crushed pistachios
Instructions
- Make the Raspberry Center: Combine raspberries, sugar, and water in a saucepan over medium heat. Cook until the raspberries break down fully, stirring occasionally to prevent burning.
- Strain Puree: Pass the cooked raspberry mixture through a fine mesh sieve to remove seeds, returning the smooth puree to the pan.
- Dissolve Gelatin: Sprinkle 1 teaspoon gelatin powder over 1 tablespoon of cold water and let it bloom for 5 minutes. Stir the bloomed gelatin into the warm raspberry puree until fully dissolved.
- Freeze Centers: Pour the raspberry mixture into small silicone molds or ice cube trays. Freeze until firm to create the raspberry centers.
- Prepare Pistachio Cheesecake Base: Bloom 1 teaspoon gelatin powder in 2 tablespoons of cold water for 5 minutes.
- Blend Cheesecake Ingredients: In a mixing bowl, beat softened cream cheese, sugar, pistachio paste, and vanilla extract until smooth and creamy.
- Add Gelatin: Warm the bloomed gelatin in the microwave for 10 seconds to dissolve completely, then mix it thoroughly into the cheesecake mixture.
- Fold in Cream: Gently fold the whipped heavy cream into the cheesecake base, combining carefully to keep the mixture light and airy.
- Assemble Domes: Fill half-sphere silicone molds halfway with the pistachio cheesecake mixture. Place one frozen raspberry center in the middle of each mold, then cover with more cheesecake mixture. Smooth the tops evenly.
- Freeze Domes: Freeze assembled domes for at least 4 hours or until completely firm to hold shape for glazing.
- Prepare Green Glaze Gelatin: Bloom 2 teaspoons gelatin powder in 2 tablespoons cold water for 5 minutes.
- Make Glaze Base: In a saucepan, combine 1/2 cup water, 1/2 cup granulated sugar, and 1/2 cup sweetened condensed milk. Heat gently until warm but not boiling.
- Add Gelatin and Chocolate: Stir the bloomed gelatin into the warm mixture, then pour it over the melted white chocolate. Blend with an immersion blender until smooth.
- Color Glaze: Add green gel food coloring gradually to achieve your desired shade and mix thoroughly. Let the glaze cool to about 90°F (32°C) before use.
- Glaze the Domes: Remove the frozen cheesecake domes from the molds and place them on a wire rack set over a baking sheet to catch drips. Pour the green glaze evenly over each dome ensuring full coverage. Allow excess glaze to drip off.
- Decorate: Once the glaze sets, garnish each dome with edible gold leaf and a sprinkle of crushed pistachios for an elegant finish.
Notes
- Freezing the raspberry centers and the assembled cheesecake domes is crucial to help them hold shape during glazing and serving.
- Using silicone molds makes unmolding easy and helps maintain the dome shape perfectly.
- Blooming gelatin properly ensures a smooth texture and prevents lumps in both the raspberry centers and glaze.
- The glaze temperature must be around 90°F (32°C) before pouring to achieve a smooth, shiny coating without melting the cheesecake.
- Gel food coloring allows you to get vibrant color without altering the glaze texture.
