Description
Elegant mini cheesecake domes made with a pistachio base, creamy raspberry-infused cheesecake center, and glossy raspberry glaze—perfect for a sophisticated dessert presentation.
Ingredients
Units
Scale
- 100g pistachios, shelled
- 50g digestive biscuits
- 50g unsalted butter, melted
- 300g cream cheese
- 100ml double cream
- 75g icing sugar
- 100g fresh raspberries
- 1 tsp vanilla extract
- 3 sheets gelatine (or 1 tbsp powdered gelatin)
- 100g raspberry puree (for glaze)
- 50g sugar (for glaze)
- 1 sheet gelatin (for glaze)
Instructions
- Blend pistachios and digestive biscuits into fine crumbs. Mix with melted butter and press into silicone dome mold bases. Chill to set.
- Soften gelatin in cold water. Meanwhile, beat cream cheese, icing sugar, and vanilla extract until smooth.
- Warm double cream and dissolve softened gelatin into it. Allow to cool slightly before mixing into the cream cheese mixture.
- Fold in fresh raspberries gently, then pipe the mixture over the pistachio base in molds. Freeze for at least 4 hours or until firm.
- For the glaze, soften gelatin, heat raspberry puree with sugar until warm, and stir in gelatin until dissolved. Let cool to room temperature.
- Unmold frozen domes and place on a wire rack. Pour glaze over each dome to coat. Let set in fridge before serving.
Notes
- Use silicone molds for easier unmolding.
- Domes can be stored in the freezer and glazed just before serving.
- You can substitute strawberries or blueberries for raspberries.
Nutrition
- Serving Size: 1 dome
- Calories: 320
- Sugar: 18g
- Sodium: 140mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
