Pistachio Cheesecake Domes with Raspberry Surprise

Shopping list

• 225 g full-fat cream cheese — softened

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• 120 g mascarpone cheese

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• 40 g powdered sugar

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• 120 ml heavy whipping cream

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• 40 g finely ground pistachios

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• 1 tsp pure vanilla extract

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• 0.5 tsp almond extract

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• 1 tsp fresh lemon zest

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• kosher salt

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• 125 g fresh raspberries

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• 2 tbsp granulated sugar

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• 1 tsp fresh lemon juice

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• 1 tsp cornstarch

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• 1 tbsp water

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• 100 g finely crushed digestive biscuits or graham crackers

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• 42 g melted unsalted butter

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• 1 tbsp granulated sugar

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• salt

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• 60 g finely chopped pistachios

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• 2 tbsp white chocolate — finely grated

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• 1 tbsp freeze-dried raspberries — crushed, optional

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• Fresh raspberries — for garnish

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• Whole pistachios — for garnish

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• Small fresh mint leaves — for garnish

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• Powdered sugar — light dusting, optional

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• White chocolate curls — optional

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Step by step

1. 1

   Prepare the raspberry center: Add raspberries, sugar, lemon juice, cornstarch, and water to a small saucepan. Cook over medium heat for 4– 6 minutes, stirring occasionally, until thick and jammy. Let cool completely.

2. 2

   Line a small tray with parchment paper. Spoon the raspberry mixture into 8 small portions and freeze for 30– 45 minutes, until firm enough to handle.

3. 3

   Make the biscuit base: Combine crushed biscuits, melted butter, sugar, and salt until evenly moistened. Set aside.

4. 4

   Make the cheesecake filling: Beat the cream cheese, mascarpone, powdered sugar, vanilla, almond extract, lemon zest, and salt until smooth.