Prepare the Raspberry Center:

• In a saucepan, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down and thicken.

• Mix cornstarch with water and add to the raspberry mixture. Cook for an additional 2 minutes.

• Strain if desired, to remove seeds, and let cool.

• Once cooled, pour into small silicone molds or ice cube trays and freeze until firm (about 2 hours).

Prepare the Pistachio Cheesecake Filling:

• Beat softened cream cheese, powdered sugar, pistachio paste, and vanilla extract until smooth.

• Dissolve gelatin powder in cold water and allow it to bloom for 5 minutes. Gently heat in the microwave until dissolved.

• Whip the cream to soft peaks and fold it into the pistachio mixture, then add the dissolved gelatin and mix thoroughly.

• Spoon the pistachio filling into silicone dome molds, place raspberry centers in the middle, and cover with more pistachio filling. Freeze for at least 4 hours or until set.

Prepare the Mirror Glaze:

• Heat water, sugar, and sweetened condensed milk in a saucepan until sugar dissolves.

• Remove from heat and stir in melted white chocolate, pistachio paste, and food coloring (optional).

• Allow to cool slightly before pouring the glaze over the frozen cheesecakes. Freeze for 30 minutes to set.

Decorate:

• Top each cheesecake dome with crushed pistachios, fresh raspberries, and edible gold leaf (optional).