Ingredients:

For the Cheesecake Filling:
250g cream cheese (softened)
100g powdered sugar
100g pistachio paste
1 tsp vanilla extract
200ml heavy cream (cold)

For the Raspberry Center:
200g fresh raspberries
50g sugar
1 tsp lemon juice
1 tsp cornstarch (dissolved in 1 tbsp water)

For the Sponge Base:
2 eggs
50g sugar
50g flour (sifted)
1/2 tsp baking powder

For the Mirror Glaze:
200g white chocolate
100ml heavy cream
2 tbsp pistachio paste
Green food coloring (optional)

For Decoration:
Crushed pistachios
Edible gold leaf

Instructions:

1. Prepare the Raspberry Center:
1. In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down.
2. Stir in the dissolved cornstarch and cook until the mixture thickens.
3. Pour into small silicone molds (or ice cube trays) and freeze until solid.

2. Make the Cheesecake Filling:
1. Beat the cream cheese and powdered sugar until smooth.
2. Add the pistachio paste and vanilla extract, mixing well.
3. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture.

3. Prepare the Sponge Base:
1. Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Beat the eggs and sugar until light and fluffy.
3. Fold in the sifted flour and baking powder. Spread the batter evenly on the baking sheet.
4. Bake for 10 minutes or until lightly golden. Let cool, then cut into rounds matching the dome mold size.

4. Assemble the Domes:
1. Fill half of each dome mold with the cheesecake filling.
2. Place a frozen raspberry center in the middle and cover with more cheesecake filling.
3. Seal each dome with a round of sponge cake. Freeze until firm (about 4 hours or overnight).

5. Make the Mirror Glaze:
1. Heat the heavy cream until steaming (not boiling) and pour over the white chocolate.