Pistachio White Chocolate Mini Cheesecakes
Ingredients
For the Crust
• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
For the White Chocolate Cheesecake Filling
• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup white chocolate, melted
• 1/4 cup heavy cream
For the Pistachio Glaze
• 1/2 cup pistachio paste
• 1/4 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon gelatin powder
• 2 tablespoons water (for blooming gelatin)
For Garnish
• Whipped cream (piped on top)
• Chopped roasted pistachios
• Freeze-dried raspberries (for a pop of color)
Instructions
Step 1: Prepare the Crust
1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
3. Divide the mixture evenly into mini cheesecake molds or a silicone mold for a cleaner finish. Press down firmly.
4. Bake for 5 minutes, then let cool completely.
Step 2: Make the White Chocolate Cheesecake Filling
5. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
6. Add vanilla extract and mix well.
7. Add eggs one at a time, mixing after each addition.
8. Slowly fold in the melted white chocolate and heavy cream, ensuring a silky texture.
9. Pour the cheesecake mixture over the cooled crusts, filling about ¾ full.
10. Bake for 18-20 minutes, or until the centers are just set.
11. Allow the cheesecakes to cool completely, then refrigerate for at least 4 hours or overnight for best texture.
Step 3: Make the Pistachio Glaze
12. In a small bowl, bloom the gelatin by mixing gelatin powder with 2 tablespoons of water. Let sit for 5 minutes.
13. In a saucepan, heat the pistachio paste, heavy cream, and powdered sugar over low heat, stirring continuously.
14. Once warm, add the bloomed gelatin and stir until fully dissolved.
15. Remove from
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