Pistachio and Raspberry Cheesecake Domes Recipe

Ingredients

For the Cheesecake Filling:

250g cream cheese (softened)

100g powdered sugar

100g pistachio paste

1 tsp vanilla extract

200ml heavy cream (cold)

For the Raspberry Center:

200g fresh raspberries

50g sugar

1 tsp lemon juice

1 tsp cornstarch (dissolved in 1 tbsp water)

For the Sponge Base:

2 eggs

50g sugar

50g flour (sifted)

1/2 tsp baking powder

For the Mirror Glaze:

200g white chocolate

100ml heavy cream

2 tbsp pistachio paste

Green food coloring (optional)

For Decoration:

Crushed pistachios

Edible gold leaf

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Instructions

1. Prepare the Raspberry Center:

1. In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down.

2. Stir in the dissolved cornstarch and cook until the mixture thickens.

3. Pour into small silicone molds (or ice cube trays) and freeze until solid.

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2. Make the Cheesecake Filling:

1. Beat the cream cheese and powdered sugar until smooth.
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