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Preheat the oven to 350°F (175°C).
In a food processor, pulse the pistachios into a fine crumb.
Combine the ground pistachios with graham cracker crumbs, melted butter, and sugar. Mix until well combined.
Press the mixture into the base of your silicone dome molds.
Bake for 8-10 minutes until lightly golden. Let cool completely.
Prepare the raspberry layer:
In a small saucepan, cook the raspberries, sugar, and lemon juice over medium heat. Stir occasionally, and cook until the raspberries break down into a puree (about 10 minutes).
Pass the mixture through a sieve to remove seeds. Allow it to cool and thicken.
Make the cheesecake filling:
In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar, heavy cream, and vanilla extract. Beat until creamy and fluffy.
Mix in the crushed pistachios to infuse the flavor.
Spoon or pipe the cheesecake mixture into the molds over the cooled pistachio base.
Then, add a small layer of raspberry puree in the center of each dome, pressing it lightly into the cheesecake.
Chill the domes:
Place the filled molds in the refrigerator for at least 4-6 hours, preferably overnight, to let the flavors meld and the domes set properly.
Serve:
Once set, carefully remove the domes from the molds.
Optionally, dust with pistachio powder for an extra touch of elegance.
Serve chilled and enjoy the delightful contrast between the creamy pistachio cheesecake and the fresh raspberry tang!
These will have a beautiful layered effect when cut, with the raspberry sauce providing a burst of color against the creamy pistachio filling. Does this sound like what you were envisioning?
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