Pistachio & Raspberry Cheesecake Domes (Printer-Friendly Version)
# What You'll Need:
→ For the Pistachio Cheesecake Base
01 -
1 ½ cups graham cracker crumbs
02 -
¼ cup pistachio nuts, finely chopped
03 -
3 tablespoons melted butter
04 -
2 tablespoons sugar
→ For the Cheesecake Filling
05 -
16 oz cream cheese, softened
06 -
½ cup powdered sugar
07 -
1 cup heavy cream
08 -
½ cup pistachio paste
09 -
1 teaspoon vanilla extract
10 -
¼ teaspoon salt
→ For the Raspberry Coulis
11 -
1 cup fresh raspberries
12 -
2 tablespoons sugar
13 -
1 tablespoon lemon juice
→ For Garnish
14 -
Whole raspberries
15 -
Crushed pistachios
16 -
Mint leaves
# Let's Cook!:
01 -
Combine graham cracker crumbs, chopped pistachios, melted butter, and sugar. Press mixture into dome molds and chill.
02 -
Beat cream cheese with powdered sugar until fluffy. Add pistachio paste, vanilla extract, and salt. Mix until well combined.
03 -
Whip heavy cream to stiff peaks. Gently fold into pistachio mixture until smooth.
04 -
Spoon cheesecake mixture into molds over crust. Smooth tops and chill for at least 3 hours until set.
05 -
Blend raspberries, sugar, and lemon juice. Strain through fine sieve to remove seeds.
06 -
Remove domes from molds. Drizzle with raspberry coulis and garnish with raspberries, pistachios, and mint leaves.
# Cook's Notes:
01 -
Can blend pistachio paste into filling for smoother texture
02 -
Silicone muffin tins can substitute for dome molds
03 -
Can be made a day ahead and refrigerated