Ingredients
– 1 ½ cups pistachio nuts, shelled and unsalted
– 8 oz cream cheese, softened
– ½ cup granulated sugar
– ½ cup sour cream
– 2 large eggs
– 1 tsp vanilla extract
– ½ cup raspberry puree
– 2 tbsp powdered sugar
– Optional: fresh raspberries for garnish
Equipment Needed
– Food processor
– Mixing bowls
– Silicone dome molds
– Electric mixer
– Sieve for straining raspberry puree
– Spatula
– Baking tray
Step-by-Step Instructions
To start, I preheat my oven to 350°F (175°C) because it’s crucial to have that warm environment ready for my cheesecake domes. Then, I toss the pistachio nuts into the food processor and pulse until finely ground. I love the delicious aroma that fills the kitchen as the nuts break down. Next, in a mixing bowl, I blend the ground pistachios with softened cream cheese and sugar until it’s smooth and creamy. This is where the magic begins! (See the next page below to continue steps…)