Description
Decadent individual cheesecake domes with a creamy pistachio filling, a hidden raspberry center, and a stunning gold leaf finish. Perfect for special occasions.
Ingredients
Scale
- For the Crust:
- 1 ½ cups pistachio flour
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- ¼ cup pistachio paste
- ¼ cup heavy cream
- ½ cup finely chopped pistachios
- For the Raspberry Surprise Center:
- ½ cup seedless raspberry jam
- 2 tbsp freeze-dried raspberries (optional)
- For the Topping:
- 1 batch white chocolate ganache (8 oz white chocolate + 3 tbsp heavy cream)
- Edible gold leaf for garnish
- Additional chopped pistachios for decoration
Instructions
- Prepare the Crust:
- 1. Preheat oven to 325°F (160°C). Lightly grease 6 half-sphere silicone molds (about 4-inch diameter).
- 2. In a bowl, combine pistachio flour and sugar. Add melted butter and mix until crumbly. Divide evenly among molds and press firmly. Bake 10 minutes. Cool.
- Prepare the Cheesecake Filling:
- 3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and vanilla. Mix in pistachio paste and heavy cream until just combined. Fold in chopped pistachios.
- 4. Spoon filling over crusts, filling about halfway. Add a teaspoon of raspberry jam in the center (plus a few freeze-dried raspberries if using). Top with remaining cheesecake mixture until molds are full (you may have a little extra). Smooth tops.
- 5. Place molds in a shallow pan and add hot water until it reaches halfway up the molds. Bake 30-35 minutes until edges are set and center is slightly jiggly. Cool completely in water bath, then refrigerate at least 4 hours or overnight.
- Unmold and Decorate:
- 6. Once chilled, invert molds onto a parchment-lined tray. Gently remove molds.
- 7. Prepare white chocolate ganache: Heat cream until just simmering, pour over chopped white chocolate, let sit 2 minutes, stir until smooth. Cool slightly until thickened but pourable.
- 8. Spoon ganache over each dome, allowing drips. Let set for 5 minutes, then garnish with edible gold leaf and a few chopped pistachios. Refrigerate until serving.
Notes
To make pistachio flour: blanch pistachios, remove skins, then grind in a food processor until fine. For the pistachio paste, use 100% pure pistachio paste or make your own by blending pistachios with a little oil. The cheesecakes can be made up to 2 days ahead.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 620
- Sugar: 28 g
- Fat: 45 g
- Carbohydrates: 38 g
- Protein: 12 g