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Pistachio & Raspberry Mirror Glaze Cheesecake Domes


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  • Author: Merry
  • Total Time: 4 hours 45 minutes (including chilling time)
  • Yield: 8 servings

Description

This Pistachio Raspberry Cheesecake is a luxurious dessert that combines creamy pistachio-infused cheesecake, a vibrant raspberry center, and a delicate sponge base. Topped with a silky mirror glaze and crushed pistachios, this cheesecake is both elegant and indulgent. Perfect for special occasions or whenever you crave a showstopping treat!


Ingredients

  • For the Cheesecake Filling:

    • 250g cream cheese (softened)
    • 100g powdered sugar
    • 100g pistachio paste
    • 1 teaspoon vanilla extract
    • 200ml heavy cream (cold)

  • For the Raspberry Center:

    • 200g fresh raspberries
    • 50g sugar
    • 1 teaspoon lemon juice
    • 1 teaspoon cornstarch (dissolved in 1 tablespoon water)

  • For the Sponge Base:

    • 2 eggs
    • 50g sugar
    • 50g flour (sifted)
    • 1/2 teaspoon baking powder

    For the Mirror Glaze:

    • 200g white chocolate
    • 100ml heavy cream
    • 2 tablespoons pistachio paste
    • Green food coloring (optional)

  • For Decoration:

    • Crushed pistachios
    • Edible gold leaf

Instructions

  • Prepare the Raspberry Center:
    In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down, about 5 minutes. Stir in the dissolved cornstarch and cook until thickened. Remove from heat and let it cool completely.

  • Make the Sponge Base:
    Preheat the oven to 180°C (350°F). In a bowl, beat eggs and sugar until pale and fluffy. Gently fold in sifted flour and baking powder. Pour into a greased cake pan and bake for 10-12 minutes. Let it cool.

  • Prepare the Cheesecake Filling:
    In a bowl, beat cream cheese, powdered sugar, pistachio paste, and vanilla extract until smooth. In a separate bowl, whip the cold heavy cream until soft peaks form. Fold the whipped cream into the cream cheese mixture.

  • Assemble the Cheesecake:
    Place the sponge base in a cake mold. Spread half of the cheesecake filling, followed by the raspberry center, then the remaining cheesecake filling. Smooth the top and refrigerate for at least 4 hours.

  • Make the Mirror Glaze:
    Heat the heavy cream until warm (not boiling). Pour over the white chocolate and stir until smooth. Mix in pistachio paste and green food coloring if using. Let it cool slightly before pouring over the chilled cheesecake.

  • Decorate and Serve:
    Once the glaze sets, garnish with crushed pistachios and edible gold leaf. Slice and enjoy!

Notes

  • Use high-quality pistachio paste for the best flavor.
  • Allow the cheesecake to set overnight for a firmer texture.
  • For a crunchier base, swap the sponge cake for a biscuit crust.
  • If the mirror glaze is too warm, let it cool slightly before pouring to prevent melting the cheesecake.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French