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Pistachio Cheesecake and Raspberry Mousse

Cooking Method
Difficulty Beginner
Cook Time: 40 mins Total Time: 40 mins
Cooking Temp 320  °F
Servings 5
Best Season Suitable throughout the year

Pistachio Cheesecake Cheesecake and Raspberry Mousse is an indulgent and elegant dessert that combines the rich, nutty flavor of pistachio cheesecake with the light and airy texture of raspberry mousse. This unique fusion is perfect for special occasions, offering a visually stunning and incredibly delicious treat.

The base of the dessert is a Basque cheesecake made from cream cheese, heavy cream, eggs, sugar, and finely ground pistachios. The high baking temperature creates a beautifully burnt and caramelized top, while the interior remains smooth and creamy with a subtle green tint from the pistachios.

The raspberry mousse layer is made by blending fresh raspberries with sugar and whipping cream to create a smooth puree. Gelatin is added to set the mousse, and the mixture is folded with whipped cream to achieve a light and airy texture. This mousse is then layered on top of the cooled pistachio cheesecake, adding a refreshing and tart contrast to the rich cheesecake base.

Once set, the Pistachio Cheesecake Cheesecake and Raspberry Mousse can be garnished with fresh raspberries, chopped pistachios, and a dusting of powdered sugar for added elegance. The result is a dessert that beautifully balances the nutty pistachio flavor with the tartness of raspberries, creating a delightful combination of textures and flavors.

This dessert is perfect for birthdays, dinner parties, or any celebration where you want to offer a unique and luxurious treat.

    Pistachio Cheesecake
  • 150 g cream cheese (softened, 2/3 cup)
  • 30 g sugar (3 tbsps)
  • 1 egg (about 50g)
  • 25 g pistachio sauce (2 tbsps)
  • 5 g cornstarch (1/2 tbsp)
  • 30 g white chocolate (melted, 2 tbsps)
  • 110 g heavy cream (warm, 1/2 cup)
  • Raspberry Mousse
  • 150 g cream cheese (softened, 2/3 cup)
  • 20 g sugar (2 tbsps)
  • 150 g heavy cream (1/2 cup + 2 tbsps)
  • 50 g raspberry sauce (4 tbsps)
  • 5 g gelatin (softened, 2 tsps)
  • 30 g milk (hot, 2 tbsps)
  1. Prepare some mousse cake molds, wrap each bottom up with tin foil.

  2. In a clean bowl, mix well softened cream cheese, 1 egg and sugar until smooth. Melt the white chocolate, mix it with the batter. Add in pistachio sauce, heavy cream, and cornstarch and mix well. Sift once or twice.

  3. Fill the mousse cake molds half-full. Place them in the baking tray. Preheat the oven to 320℉(160℃). Let bake for 40 minutes. Set aside and let cool.

  4. In a clean bowl, mix together cream cheese, sugar, 50g heavy cream and raspberry sauce. Soften the gelatin in iced water, and mix the softened gelatin with hot milk until well combined. Pour the mixture into the batter and mix well.

  5. In a clean bowl, beat 100g heavy cream until thickened. Mix the whipped cream with the mousse batter until smooth.

  6. Fill each mousse cake molds full with the raspberry mousse batter. Let set in the fridge to cool for at least 4 hours or overnight. Thaw and loosen the sides of the mousse cakes with warm towels, demold and decorate the cakes with whipped cream and fresh raspberries.