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Rose Pistachio Cheesecake Domes Cake

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Individual no-bake cheesecake domes filled with creamy rose-scented pistachio cheesecake, hiding a raspberry-rose compote center, set on a light sponge base and covered in a silky white-chocolate mirror glaze. An elegant fusion dessert that marries floral Middle-Eastern notes with classic cheesecake richness. :contentReference[oaicite:0]{index=0}

Ingredients

Scale
  • Cheesecake Filling:
  • 250 g cream cheese, softened
  • 100 g powdered sugar
  • 100 g pistachio paste
  • 1 tsp vanilla extract
  • 1–2 tsp rose water (to taste)
  • 200 ml heavy cream, cold
  • Raspberry-Rose Center:
  • 200 g fresh raspberries
  • 50 g granulated sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch dissolved in 1 Tbsp water
  • ½ tsp rose water
  • Sponge Base:
  • 2 large eggs
  • 50 g granulated sugar
  • 50 g all-purpose flour, sifted
  • ½ tsp baking powder
  • Mirror Glaze:
  • 200 g white chocolate, finely chopped
  • 100 ml heavy cream
  • 2 Tbsp pistachio paste
  • Few drops pink gel food coloring (optional)
  • Decoration:
  • 2 Tbsp crushed pistachios
  • Dried edible rose petals
  • Edible gold leaf (optional)

Instructions

  1. Make the raspberry-rose centers: In a small saucepan combine raspberries, sugar, and lemon juice; simmer 5 min until berries break down. Stir in cornstarch slurry and cook 1 min until thick. Off the heat add ½ tsp rose water. Pour into 2 cm silicone half-sphere molds and freeze solid (≈2 h).
  2. Prepare the cheesecake filling: Beat cream cheese and powdered sugar until smooth. Mix in pistachio paste, vanilla, and rose water. In a separate bowl whip cold cream to stiff peaks and fold into the pistachio mixture.
  3. Bake the sponge base: Heat oven to 180 °C / 350 °F. Whisk eggs and sugar until pale and tripled in volume. Sift in flour and baking powder; fold gently. Spread thinly on a parchment-lined tray and bake 10 min until lightly golden. Cool and cut rounds to fit your dome molds.
  4. Assemble domes: Pipe or spoon cheesecake filling to halfway in 6–8 silicone dome molds (7 cm/2.75 in). Press a frozen raspberry core in the center, cover with more filling, then cap each dome with a sponge round. Freeze 4 h or overnight until firm.
  5. Mirror-glaze: Bring 100 ml cream just to a simmer; pour over white chocolate, let sit 2 min, then whisk smooth. Stir in pistachio paste and tint blush-pink if desired. Cool glaze to 32–34 °C (lukewarm and pourable).
  6. Glaze the domes: Unmold frozen domes onto a wire rack set over a tray. Pour glaze evenly to coat, letting excess drip off. Transfer to serving plates and chill 30 min to set.
  7. Decorate & serve: Garnish with crushed pistachios, dried rose petals, and tiny flecks of gold leaf. Thaw in the fridge 1 h before serving for optimal texture.

Notes

  • Use high-quality rose water; potency varies by brand, so add gradually.
  • Domes keep frozen (unglazed) up to 1 month; glaze after freezing for a flawless finish.
  • Pistachio paste can be homemade by blending roasted pistachios with a splash of neutral oil.
  • Swap raspberries for strawberries or lychees for a different flavor profile.

Nutrition

Keywords: rose pistachio cheesecake, domes cake, no-bake cheesecake, mirror glaze, Middle-Eastern dessert

Find it online: https://yumrecipesnow.com/rose-pistachio-cheesecake-domes-cake/