Chef Marie Dubois - Pastry Specialist
👨‍🍳 Pastry Chef

Recipe by Mitchell

🎓 Le Cordon Bleu Graduate ⏰ 15+ Years Experience 🍽️ French Dessert Master

❤️ My Recipe Story

"This recipe was inspired by the beautiful pistachio groves of Sicily and the raspberry fields of France. I wanted to create an elegant dessert that celebrates both flavors in perfect harmony, presented as individual domes for an impressive presentation."

Marie specializes in French patisserie with a modern twist, focusing on elegant individual desserts that showcase premium ingredients and sophisticated flavor combinations.

View All Mitchell's Recipes →
Two elegant pistachio and raspberry cheesecake domes garnished with fresh raspberries, crushed pistachios, and mint leaves on white porcelain plates

The Art of Perfect Cheesecake Texture

Achieving the perfect silky texture in these individual cheesecake domes requires gentle mixing and precise temperature control. The key is to incorporate air slowly while maintaining the cream cheese's smooth consistency, ensuring no lumps remain in the final mixture.

The combination of pistachio paste and finely ground pistachios creates layers of nutty flavor without compromising the creamy texture. The raspberry elements add natural acidity that balances the richness while providing beautiful color contrast.

💡 Professional Tip

Bring all dairy ingredients to room temperature before mixing to prevent lumping. Use a water bath during baking to ensure even, gentle cooking that prevents cracking.

Frequently Asked Questions

Yes, use 4-inch ramekins or small springform pans. The presentation will be different but equally delicious. You can also use silicone muffin molds for perfect dome shapes.

These can be made up to 2 days ahead. Cover well and refrigerate. Add garnishes just before serving to maintain freshness and visual appeal.

Yes, try ground almonds or hazelnuts. Adjust the paste accordingly - almond paste or Nutella work well as substitutes for pistachio paste.

Blend 60g pistachios with 1 tbsp honey and 1 tbsp neutral oil until smooth. This homemade paste works perfectly in the recipe.

Run a thin knife around edges, then dip the bottom of molds briefly in warm water. Invert onto serving plates and gently lift the molds away.

Yes, wrap well and freeze for up to 1 month. Thaw in refrigerator overnight before serving. The texture remains excellent after freezing.

Use a food processor for fine, even pieces, or place in a sealed bag and crush with a rolling pin for more texture variation.

Yes, use an 8-inch springform pan and increase baking time to 45-50 minutes. The individual presentation is part of the charm, but it works as a whole cake too.

Recipe Troubleshooting Guide

✅

Cracked Surface

Problem: Cheesecake surface cracks during baking

Solution: Use a water bath, don't overbake, and avoid sudden temperature changes. Cool gradually to prevent cracking.

✅

Lumpy Texture

Problem: Filling has lumps despite mixing

Solution: Ensure cream cheese is fully softened and mix on low speed. Strain mixture if necessary to remove any remaining lumps.

✅

Soggy Crust

Problem: Biscuit base becomes soggy

Prevention: Press crust firmly and pre-chill. Ensure butter ratio isn't too high and bake base for 5 minutes before adding filling.

✅

Dome Won't Release

Problem: Cheesecake sticks to mold

Recovery: Lightly grease molds or use parchment. Dip briefly in warm water and run knife around edges before unmolding.

✅

Uneven Color

Problem: Raspberry swirl isn't well distributed

Prevention: Don't overmix the swirl - just fold gently 2-3 times. Use a skewer to create marbled patterns if needed.

✅

Flavor Balance Issues

Too Sweet: Add more lemon zest or a pinch of salt

Too Salty: Increase vanilla extract or add extra powdered sugar

Bland: Enhance with more pistachio paste, lemon zest, or quality vanilla extract

Ingredients for pistachio raspberry cheesecake including cream cheese, pistachios, fresh raspberries, eggs, and crushed biscuits arranged on marble counter

Selecting Premium Ingredients

The quality of cream cheese is paramount for achieving the perfect texture. Choose full-fat, high-quality cream cheese and ensure it's completely softened before use. This creates the foundation for the silky smooth consistency that makes these domes special.

Fresh raspberries should be firm and vibrant in color, while pistachios should be bright green and recently shelled. The natural oils in fresh pistachios provide the best flavor and color for both the ground nuts and paste components.

Essential Ingredient Notes

  • Cream Cheese: Use full-fat Philadelphia or similar high-quality brand. Ensure it's at room temperature for smooth mixing without lumps.
  • Pistachio Quality: Choose bright green, unsalted pistachios. Sicilian pistachios offer the most vibrant color and intense flavor for both grinding and paste.
  • Raspberry Selection: Use firm, dry raspberries to prevent excess moisture. Reserve the most perfect berries for garnishing and use slightly softer ones in the mixture.
Individual cheesecake domes baking in oven with golden tops forming, showing the perfect dome shape and gentle cooking process

Mastering the Baking Technique

Gentle, even baking is crucial for preventing cracks and achieving the perfect creamy texture. The low temperature and water bath method ensures the cheesecakes cook slowly and evenly, maintaining their delicate dome shape throughout the process.

Knowing when the cheesecakes are perfectly done requires observing the subtle visual cues - they should be set around edges but still have a slight wobble in the center. This ensures they'll finish cooking with residual heat while cooling.

The Perfect Water Bath

Wrap mold bases in foil and place in a roasting pan. Pour hot water halfway up sides. This gentle steam creates even heat distribution and prevents cracking.

Two Pistachio & Raspberry Cheesecake Domes

Prep 45 min
Cook 35 min
Serves 2 servings
Level Intermediate

📋 Ingredients

For the Cheesecake

  • 80g digestive biscuits, crushed
    Forms the base crust
  • 40g butter, melted
    Binds the crust together
  • 150g fresh raspberries
    Reserve best ones for garnish
  • 30g raspberry jam
    Creates beautiful marbled effect
  • 15g powdered sugar
    For dusting and sweetening
  • Fresh mint leaves
    Adds fresh aromatic garnish
  • Extra pistachios for decoration
    Crushed for texture contrast

For Assembly & Garnish

  • 200g cream cheese, softened
    Must be at room temperature
  • 80g caster sugar
    Fine sugar dissolves better
  • 2 large eggs
    Add one at a time for smoothness
  • 120ml heavy cream
    Creates silky texture
  • 60g shelled pistachios, finely ground
    Provides nutty flavor and color
  • 2 tbsp pistachio paste
    Intensifies pistachio flavor
  • 1 tsp vanilla extract
    Enhances overall flavor profile

Instructions

  1. Prepare Crust Base

    Mix crushed digestive biscuits with melted butter. Press firmly into the bottom of two 4-inch dome molds or ramekins. Chill for 15 minutes while preparing filling.

  2. Make Pistachio Filling

    Beat cream cheese until smooth. Add sugar, eggs one at a time, then cream, ground pistachios, pistachio paste, vanilla, and lemon zest. Mix until completely smooth and creamy.

  3. Create Raspberry Layer

    Gently fold 100g raspberries into half the cheesecake mixture. In remaining mixture, swirl in raspberry jam to create marbled effect.

  4. Assemble and Bake

    Layer raspberry mixture over crust, then top with pistachio mixture. Bake at 160°C (320°F) for 30-35 minutes until just set but still slightly wobbly in center.

  5. Cool and Garnish

    Cool completely, then refrigerate for at least 3 hours. Carefully unmold, garnish with fresh raspberries, crushed pistachios, mint, and dust with powdered sugar before serving.

Recipe Notes & Tips

Storage

These cheesecake domes keep beautifully in the refrigerator for up to 3 days. Cover gently with plastic wrap to prevent absorption of other flavors.

Serving Suggestions

Serve with a drizzle of raspberry coulis, a dollop of whipped cream, or alongside fresh berries. A glass of dessert wine or champagne pairs beautifully.

Variations

Try substituting blackberries for raspberries, or add white chocolate chips to the pistachio layer. A graham cracker crust works well as an alternative to digestive biscuits.