Emerald Pistachio Raspberry Cheesecake

Shopping list

• 340 grams cream cheese — softened

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• 125 grams mascarpone cheese

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• 125 grams pistachio paste

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• 67 grams granulated sugar

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• 120 ml heavy cream

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• 5 ml vanilla bean paste

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• 15 ml lemon juice

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• 10 grams gelatin powder

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• 30 ml cold water — for blooming gelatin

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• sea salt — pinch

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• 250 grams mascarpone cheese — for raspberry cream core

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• 80 ml heavy whipping cream — for raspberry cream core

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• 15 grams powdered sugar — for raspberry cream core

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• 60 ml raspberry purée — for raspberry cream core

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• 5 ml vanilla bean paste — for raspberry cream core

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• 100 grams vanilla cookie crumbs — for cookie base

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• 25 grams finely ground pistachios — for cookie base

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• 45 grams unsalted butter — melted for cookie base

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• 15 grams granulated sugar — for cookie base

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• 170 grams white chocolate — chopped for mirror glaze

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• 120 ml sweetened condensed milk — for mirror glaze

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• 60 ml water — for mirror glaze

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• 10 grams gelatin powder — for mirror glaze

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• 45 ml cold water — for blooming gelatin in mirror glaze

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• 5 ml glucose syrup — or light corn syrup for mirror glaze

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• 1 tsp edible emerald green luster dust

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• 1 tsp edible pearl luster dust

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• emerald green food coloring — 2–3 drops

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• yellow food coloring — 1 drop

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Step by step

1. 1

   Bloom gelatin in cold water for 5 minutes.

2. 2

   Combine vanilla cookie crumbs, pistachios, butter, and sugar. Press a thin layer into faceted gem/crown-shaped silicone molds to create the base.

3. 3

   Beat cream cheese, mascarpone, pistachio paste, sugar, cream, vanilla, lemon juice, and salt until silky smooth.

4. 4

   Warm a small portion of the mixture, stir in the bloomed gelatin until dissolved, and fold it back into the remaining mixture.

5. 5

   Whip mascarpone, cream, sugar, raspberry purée, and vanilla until light and fluffy.

6. 6

   Fill each gem mold halfway with the pistachio cheesecake mixture.

7. 7

   Pipe a generous dollop of raspberry cream into the center.

8. 8

   Cover with the remaining pistachio mixture and smooth the tops.

9. 9

   Freeze for 6 hours or overnight until firm.

10. 10

    For the emerald mirror glaze, bloom gelatin in cold water for 5 minutes.

11. 11

    Heat water, sweetened condensed milk, and glucose until steaming but not boiling.

12. 12

    Remove from heat, stir in gelatin until dissolved, and pour over white chocolate.

13. 13

    Blend until smooth.

14. 14

    Add emerald luster dust, pearl luster dust, and food coloring until a brilliant jewel-toned emerald finish is achieved.

15. 15

    Cool the glaze to 90–95°F (32–35°C).

16. 16

    Unmold frozen gems and place them on a wire rack.

17. 17

    Pour emerald mirror glaze over each gem, allowing excess to drip away.