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Diamond Pistachio Cheesecake Domes with Crystal Glaze

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Ingredients

Scale
  • For the Pistachio Cheesecake Domes:
  • 12 oz cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup pistachio paste
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • Pinch of salt
  • For the Biscuit Base:
  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 1 tbsp sugar
  • 1/2 tsp cinnamon
  • For the Crystal Pistachio Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 1 tbsp pistachio paste
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil
  • For Garnish (optional):
  • 2 tbsp crushed pistachios
  • 1 tbsp white chocolate shavings
  • Pinch of edible gold dust

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Mix graham cracker crumbs, melted butter, sugar, and cinnamon until evenly combined. Press firmly into silicone dome molds as the base layer.
  3. Whip cream cheese, mascarpone, heavy cream, sugar, vanilla, pistachio paste, and salt until smooth and fluffy.
  4. Warm a small portion of the mixture and dissolve the bloomed gelatin, then fold it back into the full mixture.
  5. Fill molds over the biscuit base and smooth the tops. Freeze for at least 4 hours until fully set.
  6. For the glaze, bloom gelatin in cold water for 5 minutes.
  7. Heat sugar, water, and corn syrup until fully dissolved and clear. Remove from heat and stir in gelatin, pistachio paste, vanilla extract, and coconut oil until glossy.
  8. Allow glaze to cool until slightly thick but still pourable.
  9. Unmold frozen domes and place on a wire rack. Pour the crystal pistachio glaze evenly over each dome, allowing excess to drip off.
  10. Transfer to serving plates and chill for 20 minutes before serving.
  11. Finish with crushed pistachios, white chocolate shavings, and edible gold dust.

Nutrition

Find it online: https://cheerychop.com/pistachio-cheesecake-domes-recipe-3/