Instructions
Step 1: Mix graham cracker crumbs with melted butter and press into dome molds to form the base, then chill until firm.
Step 2: In a saucepan, cook raspberries with sugar and lemon juice until thickened, then strain and let cool.
Step 3: Bloom gelatin in water, then gently heat until fully dissolved.
Step 4: Beat cream cheese and sugar until smooth, then mix in pistachio paste and vanilla extract.
Step 5: Whip heavy cream to soft peaks and fold it into the pistachio mixture.
Step 6: Stir in the dissolved gelatin until well incorporated.
Step 7: Fill molds halfway with cheesecake mixture, add raspberry filling in the center, then cover with more cheesecake mixture.
Step 8: Freeze for at least 4 hours or until completely set.
Step 9: Heat heavy cream and pour over melted white chocolate, then add green food coloring to create a glossy glaze.
Step 10: Unmold frozen domes and pour glaze evenly over each one.
Step 11: Decorate with chopped pistachios, fresh raspberries, and delicate pieces of edible gold leaf.
Step 12: Let set before serving chilled.
Storage and Reheating Tips
Store the cheesecake domes in the refrigerator for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator before serving. Do not reheat; best enjoyed chilled.
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