Cheesecake Domes (Print Version)

# Ingredients:

01 - Cream cheese, softened, 8 ounces.
02 - Granulated sugar for cheesecake, 1/4 cup.
03 - Pistachio paste, 1/4 cup.
04 - Pure vanilla extract, 1/2 teaspoon.
05 - Heavy cream, 1/4 cup.
06 - Gelatin powder for cheesecake, 1 teaspoon.
07 - Fresh or frozen raspberries, 1/2 cup.
08 - Granulated sugar for filling, 2 tablespoons.
09 - Gelatin powder for filling, 1 teaspoon.
10 - Water for glaze, 1/2 cup.
11 - Granulated sugar for glaze, 1/2 cup.
12 - Sweetened condensed milk, 1/2 cup.
13 - White chocolate, melted, 1/2 cup.
14 - Gelatin powder for glaze, 2 teaspoons.
15 - Green gel food coloring, as needed.
16 - Edible gold leaf for decoration.
17 - Crushed pistachios for garnish.

# Instructions:

01 - Cook raspberries with sugar and water until soft. Strain, mix with bloomed gelatin, and freeze in small molds.
02 - Beat cream cheese, sugar, pistachio paste and vanilla. Add melted gelatin. Fold in whipped cream until smooth.
03 - Add cheesecake mix to dome molds halfway, place frozen raspberry center, cover with more mix. Freeze 4 hours.
04 - Heat sugar, water, and condensed milk. Add bloomed gelatin and pour over white chocolate. Add color and blend smooth.
05 - Pour 90°F glaze over frozen domes. Top with gold leaf and pistachios. Let set before serving.

# Notes:

01 - Domes must be completely frozen before glazing.
02 - Glaze temperature is crucial for proper coating.
03 - Can be made up to 3 days ahead.