Raspberry and pistachio cheesecake domes recipe

Ingredients

For the cheesecake filling:

250g cream cheese (softened)

100g caster sugar

100g pistachio paste

1 tsp vanilla extract

200ml double cream (cold)

For the raspberry heart:
200g fresh raspberries

50g sugar

1 tsp lemon juice

1 tsp cornflour (dissolved in 1 tbsp water)

For the sponge base:

2 eggs

50g sugar

50g flour (sieved)

1/2 tsp baking powder

For the mirror glaze:

200g white chocolate

100ml double cream

2 tbsp pistachio paste

Green food colouring (optional)

For the decoration:

Chopped pistachios

Gold leaf edible

Directions

1. Make the raspberry core:
2. In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down.
3. Add the dissolved cornstarch and cook until thickened.
4. Pour into small silicone molds (or ice cube trays) and freeze until solid.
5. Make the cheesecake filling:
6. Beat the cream cheese and powdered sugar until smooth.
7. Add the pistachio paste and vanilla extract and mix well.
8. In a separate bowl, whip the cream until stiff, then gently fold it into the cream cheese mixture.
9. Make the sponge base:
10. Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
11. Beat the eggs and sugar until pale and fluffy.
12. Fold in the sifted flour and baking powder. Spread the mixture evenly over the tray.
13. Bake for 10 minutes or until lightly browned. Allow to cool, then cut into circles the same size as the dome mould.
14. Assemble the domes:
15. Fill half of each dome mould with the cheesecake filling.
16. Place a frozen raspberry in the centre and cover with the cheesecake filling.
17. Seal each dome with a sponge disc. Freeze until the mixture is firm (about 4 hours or overnight).
18. Prepare the mirror glaze:
19. Heat the cream until it is cooked (but not boiling) and pour it over the white chocolate. Let it show less