Description
Elegant individual cheesecakes with a nutty pistachio flavor and a hidden raspberry center, topped with a glossy mirror glaze.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup pistachio paste
- 2 large eggs
- 1/2 cup fresh raspberries
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
- Green food coloring (optional)
Instructions
- Preheat oven to 325°F. Line a muffin tin with 6 large silicone dome molds or use 6 oven-safe bowls.
- In a small bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press mixture into the bottom of each mold. Bake for 10 minutes, then cool.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add sour cream, vanilla, pistachio paste, and eggs, mixing just until combined.
- Fill each crust with cheesecake mixture about halfway. Place 2-3 raspberries in the center of each, then cover with more cheesecake mixture to fill the mold.
- Bake for 20-25 minutes until edges are set but center jiggles slightly. Cool completely, then refrigerate for at least 4 hours.
- For the glaze, melt white chocolate chips with heavy cream in a double boiler. Stir until smooth, add green food coloring if desired. Cool slightly.
- Unmold cheesecakes onto a wire rack. Pour glaze over each dome to coat. Let set in refrigerator for 30 minutes before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American