Pistachio Raspberry Cheesecake (Print Version)

# Ingredients:

→ Pistachio Cheesecake Mousse

01 - 8 oz (225g) cream cheese, softened
02 - 1/2 cup heavy cream, whipped to soft peaks
03 - 1/3 cup powdered sugar
04 - 1/3 cup pistachio paste (or finely ground pistachios)
05 - 1/2 teaspoon vanilla extract
06 - 1/2 teaspoon gelatin powder + 1 tbsp water (optional, for a firmer set)

→ Raspberry Filling

07 - 1/2 cup fresh or frozen raspberries
08 - 2 tbsp sugar
09 - 1/2 teaspoon cornstarch + 1 tbsp water
10 - 1 teaspoon lemon juice

→ Biscuit Base

11 - 1/2 cup crushed graham crackers or digestive biscuits
12 - 2 tbsp melted butter
13 - 1 tbsp crushed pistachios (for extra crunch)

→ Garnish

14 - Crushed pistachios
15 - Fresh raspberries
16 - White chocolate glaze or powdered sugar (optional)

# Instructions:

01 - In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir until the raspberries break down and release their juices. Mix cornstarch with water, then add to the raspberry mixture. Cook for about 2 minutes until slightly thickened. Strain to remove seeds if desired, then let the filling cool completely.
02 - In a mixing bowl, beat cream cheese, pistachio paste, powdered sugar, and vanilla extract until smooth. If using gelatin, bloom it in 1 tbsp cold water, then microwave for 10 seconds and stir into the mixture. Gently fold in the whipped heavy cream until fully incorporated and smooth.
03 - Fill half-sphere silicone molds halfway with the pistachio cheesecake mixture. Add a small spoonful of the cooled raspberry filling in the center of each, then cover with more cheesecake mixture and smooth the tops. Freeze for 4-6 hours until firm enough to unmold.
04 - In a bowl, mix crushed biscuits, melted butter, and crushed pistachios. Press a small amount onto a parchment-lined tray, forming rounds slightly larger than the domes. Chill in the fridge until firm.
05 - Carefully unmold the cheesecake domes and place them on top of the biscuit bases. Garnish with crushed pistachios, fresh raspberries, and a drizzle of white chocolate glaze if desired.

# Notes:

01 - The raspberry filling can be made ahead and stored in the fridge for up to 3 days.
02 - For a firmer texture, use the optional gelatin in the cheesecake mousse.
03 - These domes can be prepared a day in advance and kept frozen until ready to serve.
04 - If you don’t have pistachio paste, finely ground pistachios can be used as a substitute.

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