Description
Delicate pistachio & raspberry cheesecake domes showcase elegant French pastry techniques. Creamy layers and delicate flavors blend perfectly for an exquisite dessert you cannot resist.
Ingredients
Scale
- ½ cup (120 ml) unsalted butter, softened
- ½ cup (120 ml) cream cheese, softened
- 1 cup (150 g) fresh or frozen raspberries
- ½ cup (85 g) white chocolate, chopped
- ½ cup (120 ml) heavy whipping cream
- ¼ cup (60 g) pistachio paste
- ¾ cup (90 g) all-purpose flour
- ¼ cup (30 g) powdered sugar (for crust)
- ¼ cup (30 g) powdered sugar (for filling)
- 2 tbsps (25 g) granulated sugar
- ¼ cup (30 g) finely ground pistachios
- 1 egg yolk
- ½ tsp vanilla extract (for crust)
- ½ tsp vanilla extract (for filling)
- 1 tsp lemon juice
- ¼ tsp salt
- 1 tsp cornstarch
- 1 tbsp water
- ¼ cup (60 ml) heavy cream
- A few drops of green food coloring (optional)
- Crushed pistachios (for garnish)
- Fresh raspberries (for garnish)
- Edible gold leaf (optional, for garnish)
Instructions
- Dough Preparation: Cream butter and powdered sugar until fluffy. Blend in egg yolk and vanilla, then incorporate flour, ground pistachios, and salt to create a smooth dough.
- Cookie Base Crafting: Roll dough thinly and cut circles matching dome mold size. Bake at 350°F until edges turn golden and crisp. Cool completely on a wire rack.
- Raspberry Filling Creation: Simmer raspberries with sugar and lemon juice, breaking down fruit while stirring. Thicken with cornstarch and cool. Pour into silicone molds and freeze solid.
- Pistachio Cheesecake Mousse: Whip cream cheese with powdered sugar, pistachio paste, and vanilla until smooth. Separately whip heavy cream to stiff peaks. Gently fold whipped cream into pistachio mixture, maintaining airiness.
- Dome Assembly: Fill half-sphere silicone molds with pistachio mousse, creating a central cavity. Insert frozen raspberry filling, cover with additional mousse. Freeze until completely set.
- Mirror Glaze Technique: Warm cream and pour over white chocolate. Stir until glossy, adding green food coloring for subtle color if desired.
- Final Composition: Unmold frozen cheesecake domes and place on prepared pistachio cookie bases. Pour mirror glaze over domes to create a smooth, reflective surface.
- Garnish and Serve: Decorate with crushed pistachios, fresh raspberries, or edible gold leaf. Allow domes to soften slightly at room temperature before serving.
Notes
- Manage Pistachio Precision: Use fresh, high-quality pistachios ground finely to ensure a rich, authentic flavor without bitter undertones in the cookie base.
- Control Moisture Balance: Freeze raspberry compote completely to prevent liquid seepage into the delicate cheesecake mousse, maintaining structural integrity during glazing.
- Temperature Technique: Allow cheesecake domes to soften 5-10 minutes before serving, enabling a luxurious, creamy texture while preserving the elegant dome shape.
- Glaze Gracefully: Ensure mirror glaze temperature remains between 90-95°F for optimal smoothness and perfect coating, preventing streaking or uneven coverage on the dessert surface.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 280
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg