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Pistachio & Raspberry Mirror Glaze Cheesecake Domes

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!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling:
  • 250 g cream cheese softened
  • 100 g powdered sugar
  • 100 g pistachio paste
  • 1 teaspoon vanilla extract
  • 200 ml heavy cream cold
For the Raspberry Center:
  • 200 g fresh raspberries
  • 50 g sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch dissolved in 1 tablespoon water
For the Sponge Base:
  • 2 eggs
  • 50 g sugar
  • 50 g flour sifted
  • 1/2 teaspoon baking powder
For the Mirror Glaze:
  • 200 g white chocolate
  • 100 ml heavy cream
  • 2 tablespoons pistachio paste
  • Green food coloring optional
For Decoration:
  • Crushed pistachios
  • Edible gold leaf

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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