Pistachio Cheesecake (Print)
Tasty no-bake pistachio domes with raspberry inside, a glossy coating, crushed nuts, and gold accents on top. A showstopper dessert!
# Ingredients:
01 -
Green gel coloring, use as much as needed.
02 -
Pistachios, crushed for topping.
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Softened cream cheese, 8 ounces.
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Gold leaf, edible, for embellishment.
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White chocolate, 1/2 cup, melted.
06 -
Heavy cream, 1/4 cup.
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Sweetened condensed milk, 1/2 cup.
08 -
Pistachio paste, 1/4 cup.
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Vanilla extract, 1/2 teaspoon.
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Raspberries, fresh or frozen, 1/2 cup.
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Granulated sugar for the glaze, 1/2 cup.
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Gelatin powder for filling, 1 teaspoon.
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Water, 1/2 cup, for making the glaze.
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Granulated sugar, 2 tablespoons, for the filling.
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Granulated sugar for the cheesecake base, 1/4 cup.
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Powdered gelatin for glazing, 2 teaspoons.
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One teaspoon of gelatin powder for the cheesecake base.
# Steps:
01 -
Simmer water, sugar, and raspberries until soft. Strain, stir in gelatin (prepared earlier), and freeze in molds.
02 -
Blend cream cheese, pistachio paste, sugar, and vanilla until smooth. Add in warmed gelatin. Gently fold in whipped heavy cream.
03 -
Add cream cheese mix halfway into dome molds, set frozen raspberry mixture in the middle, fill molds to the top, then freeze for 4 or more hours.
04 -
On the stove, warm condensed milk, sugar, and water. Stir in bloomed gelatin and pour over white chocolate chunks. Add food coloring and blend until glossy.
05 -
Pour cooled glaze (90°F) over frozen domes. Sprinkle crushed pistachios and gold leaf on top. Let set before enjoying.
# Notes:
01 -
Frozen domes are essential for proper glazing.
02 -
Keep the glaze temperature accurate for a smooth finish.
03 -
You can make dessert up to 3 days ahead of time.