Prepare the Raspberry Coulis: In a small saucepan, combine all Raspberry Coulis ingredients. Cook over medium heat, stirring occasionally, until raspberries are softened and mixture is slightly thickened, about 8-10 minutes. Strain through a fine-mesh sieve to remove seeds. Let cool completely.
Prepare the Pistachio Crust: Combine all Pistachio Crust ingredients in a small bowl. Mix well.
Prepare the Cheesecake Base: In a medium bowl, beat the Mascarpone Cheese and Cream Cheese until smooth and creamy. Gradually add the Powdered Sugar and Heavy Cream, mixing until well combined. Stir in the Vanilla Bean Paste.
Combine: Gently swirl the cooled Raspberry Coulis into the Cheesecake Base, being careful not to overmix.
Assemble: Drop spoonfuls of the cheesecake mixture onto a parchment-lined baking sheet. Sprinkle with Pistachio Crust.
Freeze: Freeze for at least 3 hours, or until solid. Serve immediately or store in the freezer.
Ingredients
10
8 oz227 gMascarpone Cheese-softened
4 oz113 gCream Cheese-softened
1/4 cup50 gPowdered Sugar
1/4 cup60 mLHeavy Cream
1 tsp5 mLVanilla Bean Paste
12 oz340 gFresh Raspberries
2 tbsp30 mLGranulated Sugar
1 tbsp15 mLLemon Juice
1/2 cup62 gPistachios-shelled and finely chopped
2 tbsp15 gGraham Cracker Crumbs
1 tbsp15 mLMelted Butter
Equipment
Small saucepan
Fine-mesh sieve
Medium bowl
Electric mixer
Baking sheet
Parchment paper
Instructions
Prepare the Raspberry Coulis: In a small saucepan, combine all Raspberry Coulis ingredients. Cook over medium heat, stirring occasionally, until raspberries are softened and mixture is slightly thickened, about 8-10 minutes. Strain through a fine-mesh sieve to remove seeds. Let cool completely.
Prepare the Pistachio Crust: Combine all Pistachio Crust ingredients in a small bowl. Mix well.
Prepare the Cheesecake Base: In a medium bowl, beat the Mascarpone Cheese and Cream Cheese until smooth and creamy. Gradually add the Powdered Sugar and Heavy Cream, mixing until well combined. Stir in the Vanilla Bean Paste.
Combine: Gently swirl the cooled Raspberry Coulis into the Cheesecake Base, being careful not to overmix.
Assemble: Drop spoonfuls of the cheesecake mixture onto a parchment-lined baking sheet. Sprinkle with Pistachio Crust.
Freeze: Freeze for at least 3 hours, or until solid. Serve immediately or store in the freezer.
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