Pistachio & Raspberry Cheesecake Domes Recipe
A delightful and elegant Pistachio & Raspberry Cheesecake Dome dessert featuring a creamy pistachio-infused cheesecake filling with a luscious raspberry center, encased on a delicate sponge base and finished with a glossy pistachio mirror glaze. Perfect for special occasions or impressing guests with a visually stunning and flavorful treat.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 30 minutes (including freezing time)
- Yield: 8 dome-shaped cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
Scale
Raspberry Center
- 200g fresh raspberries
- 50g sugar
- 1 tsp lemon juice
- 1 tsp cornstarch, dissolved in 1 tbsp water
Cheesecake Filling
- 250g cream cheese, softened
- 100g powdered sugar
- 100g pistachio paste
- 1 tsp vanilla extract
- 200ml heavy cream, cold
Sponge Base
- 2 eggs
- 50g sugar
- 50g sifted flour
- ½ tsp baking powder
Mirror Glaze
- 200g white chocolate
- 100ml heavy cream
- 2 tbsp pistachio paste
- Green food coloring (optional)
Decoration
- Crushed pistachios
- Fresh raspberries
Instructions
- Make the raspberry center: In a saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries become soft and break down. Stir in the dissolved cornstarch slurry and continue cooking until the mixture thickens. Pour the mixture into small silicone molds and freeze until completely solid.
- Make the cheesecake filling: In a bowl, beat softened cream cheese, powdered sugar, pistachio paste, and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the pistachio mixture to keep it light and airy.
- Assemble domes: Spoon a portion of the cheesecake filling into silicone dome molds, spreading and pressing it up the sides evenly. Insert a frozen raspberry center into the middle of each mold and cover with additional cheesecake filling to seal the raspberry inside. Smooth the tops and freeze the domes until firm and solid.
- Make the sponge base: Preheat the oven to 350°F (175°C). Beat the eggs and sugar together until the mixture is pale and fluffy. Gently fold in the sifted flour and baking powder, making sure not to deflate the batter. Spread the batter into a thin, even layer on a lined baking tray and bake for 8 to 10 minutes until lightly golden and springy to the touch. Allow to cool, then cut into rounds that fit the size of the domes. Press these sponge base rounds onto the bottom of each frozen dome and return to the freezer.
- Prepare mirror glaze: Heat the heavy cream until it just reaches a simmer, then pour over the chopped white chocolate. Stir until completely smooth and glossy. Mix in the pistachio paste and add green food coloring if you want a vibrant hue. Let the glaze cool until slightly thick but still pourable for a perfect coating.
- Glaze and decorate: Remove the cheesecake domes from the molds and place them on a wire rack set over a tray. Pour the mirror glaze evenly over each dome, allowing excess to drip off. Transfer the glazed domes carefully onto serving plates. Garnish with crushed pistachios and fresh raspberries on top. Chill the finished desserts until ready to serve to ensure the glaze sets beautifully.
Notes
- Freezing the raspberry centers and assembled domes helps maintain structure and makes assembly easier.
- The pistachio paste adds a rich nutty flavor—if unavailable, finely ground pistachios blended with a little oil can be a substitute.
- The sponge base can be baked a day ahead and stored in an airtight container.
- For easier unmolding, silicone dome molds are highly recommended.
- Use chilled heavy cream for better whipping performance.
- Green food coloring is optional and for aesthetic purposes only; omit if preferred.
Keywords: pistachio cheesecake, raspberry cheesecake dome, mirror glaze dessert, no-bake cheesecake, pistachio paste dessert, raspberry center cheesecake, elegant desserts
