Pistachio Raspberry Cheesecake Domes with White Chocolate

Cook the raspberries, sugar and lemon juice in a small saucepan over medium heat for 5 to 6 minutes, stirring and mashing, until the berries break down into a thick sauce. Cool completely.

Beat the cream cheese and sugar until smooth. Add the cream and vanilla and beat for 2 to 3 minutes, until light and fluffy.

Set a silicone dome mold (about 6 to 8 cavities, 2 1/2 to 3 inches / 6 to 7 cm) on a tray. Spoon filling into each cavity until half full, add a small spoonful of raspberry sauce to the center, then cover with more filling and smooth level.

Mix the pistachios, graham crumbs, sugar and melted butter and press a layer firmly over the filling in each cavity. This becomes the base when the domes are turned out.

Freeze for at least 3 hours, or until completely firm.

Melt the white chocolate in short bursts in the microwave, stirring every 20 seconds, until smooth. Let it cool for 5 minutes.

Pop the frozen domes out of the mold onto a wire rack set over a tray, base down. Spoon or pour the white chocolate over each one to coat, sprinkle with chopped pistachios, and let set for 10 minutes.

Move the domes to the fridge and let them soften for about 30 minutes before serving.