Ingredients
Method
Preparation
- In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the sour cream, eggs, vanilla extract, and finely ground pistachios. Blend well until fully combined.
Baking
- Preheat your oven to 325°F (160°C). Grease dome-shaped molds lightly.
- Pour the cheesecake filling into each mold, filling about three-quarters of the way.
- Bake in the preheated oven for about 25-30 minutes, or until set but slightly jiggly in the center.
Raspberry Layer
- In a saucepan, combine fresh raspberries, sugar, and lemon juice.
- Cook over medium heat until the raspberries break down and create a syrup, about 5-7 minutes.
- Once it cools, strain out the seeds for a smooth finish.
Assembly
- Once the cheesecake domes are cooled completely, flip them out of the molds.
- Drizzle the raspberry sauce over the top.
- Gently apply pieces of edible gold leaf on top to decorate.
Garnishing
- Finish with crushed pistachios for an extra crunch and serve immediately.
Notes
Make-Ahead: These cheesecake domes can be made a day in advance. Keep them in an airtight container in the fridge. Gluten-Free: Ensure the ingredients like ground pistachios are certified gluten-free. Gold Leaf Handling: Use a clean paintbrush to lift gold leaf gently to avoid tearing.