Description
Elegant pistachio cheesecake domes with a creamy texture and a hidden raspberry center, finished with a glossy glaze for a stunning dessert presentation.
Ingredients
- 1 1/2 cups crushed digestive biscuits or graham crackers
- 4 tbsp unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup pistachio paste
- 1/2 cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries
- 2 tbsp raspberry jam
- 1 tsp lemon juice
- 1/4 cup finely chopped pistachios (for garnish)
Instructions
- Preheat oven to 325°F (165°C). Lightly grease silicone dome molds.
- Mix crushed biscuits with melted butter and press a thin layer into the base of each mold. Chill for 10 minutes.
- Beat cream cheese and sugar until smooth and creamy.
- Add pistachio paste and mix well.
- Blend in eggs one at a time, then add heavy cream and vanilla extract until smooth.
- In a small bowl, gently combine raspberries, raspberry jam, and lemon juice.
- Spoon pistachio cheesecake batter halfway into molds.
- Add a small spoonful of raspberry mixture in the center of each.
- Cover with remaining cheesecake batter.
- Bake for 20–25 minutes until set but slightly jiggly in the center.
- Cool completely, then refrigerate for at least 4 hours before unmolding.
- Garnish with chopped pistachios before serving.
Notes
- Use high-quality pistachio paste for the best flavor.
- Freeze domes briefly before unmolding for cleaner edges.
- Store refrigerated for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European